Holy Guacamole Batman!! The past few weeks have been crazy. Between events, deadlines, friends in town, and life…I have been one step ahead of being behind. It is these times in my life when I typically get sick. Since the first thing that goes out the window is eating well, the second thing is sleep, then bam…sick! BUT I made a 60 day quest and with that came eating well. I am proud to say that I have done a good job of fulfilling that quest, thanks to chia seeds
I found a recipe on Food52 for Chia Seed pudding. You can make it the night before in about 15 minutes. Then in the morning you can grab it as you zip out the door. It is perfect for a crazy schedule and these little seeds will keep you full and happy all morning.
We all remember the infamous chia pets but what most people don’t realize is that those little seeds pack a wallop in nutrition. They swell up when you add liquid to create this interesting gelatinous quality, kind of like tiny tapioca pearls. They are rich in omega-3 fatty acids. One ounce of dried chia seeds contains 9% of the daily value for protein (4g), 13% fat (9g) and 42% dietary fiber (11g). The seeds also contain essential minerals like phosphorus, manganese, calcium, potassium and sodium.
Chia Seed Pudding (from Food52):
1/4 cup chia seeds
1 1/4 cups Almond milk (or rice, soy, or light coconut milk)
1/2 cup fresh or frozen blueberries
3/4 t ground cardamom
1/2 t ground cinnamon
3 T Maple syrup or agave syrup
1/2 t vanilla extract or 1/4 t of almond extract
Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth
Pour mixture over chia seeds and stir thoroughly with a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. You want to make sure that liquid touches all of the surface are of the chia seeds. That makes sure that they plump up. Refrigerate and let sit overnight.
In the morning, give it a stir and check texture. Adjust the thickness by adding more milk if need be. Enjoy!