What the heck is a Chia seed? That was my question when my friend Allison suggested adding them to a cocktail we made last summer. This flowering plant is a species in the mint family.They’ve gotten a lot of attention for their many health benefits and ease of use. Chia is grown commercially for its seed, a food that is high in omega 3 fatty acids. the Chia seed may be eaten whole providing protein, fats and fiber. When Chia seeds are soaked in a liquid such as a juice or water they become gelatinous. Oddly enough these are also the same little seeds that form chia pets which I’m sure you’ve heard of.
Chia seeds are not only a happening super food, but there are many health benefits derived from these little seeds. There are many easy recipes to find including Chia seeds, or if you want to be adventurous simply add them into your breakfast cereal or next glass of water. I realized with the gel that the chia gives off when added to liquid, it would make a great pudding from scratch. This is a delicious recipe that I put together to make an excellent breakfast or light lunch. Full of protein, fiber, and antioxidants how could you not want to add this to a meal or drink for a quick boost?!?
You can buy Chia seeds off line or find them in your local whole foods store. When you try them for the first time you may not like them. There isn’t much flavor only a slight nutty taste, the texture of them is a little funky especially in the pudding. Another big annoyance with this seed is they get stuck in between your teeth and sometimes under your tongue. If you find when making this recipe there is too much seeds in it for your liking, you can reduce the amount of seeds by a 1/4. I’ve seen others folks use almond or soy milk over coconut. Eating this pudding is best at room temperature. When its cold it may be a little too gelatinous. Let it sit out for about 15 minutes after being refrigerated. Feel free to add a different fruit puree or even whole fruit into this pudding, your the boss!
Prep Time: 10 Minutes
Total Time: 1.5 hours
-1 ½ Cup coconut milk ( From a 15 oz can. Reserve the last little bit left in the can)
-4 Tablespoons Honey
-1 Teaspoon vanilla extract
-1/2 Teaspoon Almond extract
-1/3 Cup chia Seeds
-1/4 Mango peeled and sliced, pureed with leftover coconut milk
Method of Preparation:
-Using a food processor, puree the mango with the last teaspoons worth of coconut milk until smooth. Set Aside.
-In a large mixing bowl combine coconut milk, honey, both extracts, and mango puree. Mix until well combined.
-Stir in Chia seeds.
-Separate mix into 2 glasses, can serve up to 4 depending on portion size.
-Cover with plastic wrap and place in refrigerator for 2 hours or until pudding consistency is present.