Well, I might be jumping on the Chia seed bandwagon (at least a little bit). I put off trying them mostly because of ignorance and because seeing chia seed gel floating around in drinks weirded me out a little, but once Jeth and I learned how healthy Chia is, we decided it’s probably one of those things we should learn to like (like coconut water, or buckwheat). I’m really glad that we did, because as it turns out, it’s pretty tasty and not really that strange.
One ounce (3 T.) of Chia has 10 grams of fiber and 5 grams of protein, which isn’t too bad. They’re packed with vitamins, minerals, and Omega-3s, too, but I’m hesitant to flaunt those claims, mostly because those nutrients are “packaged” within the seed in a way that’s hard for our bodies to take advantage of (or so I’ve read). I still want to work them into our diet at least a little, though, because if we’re going to eat something like chocolate pudding, we might as well get something healthy out of the deal.
To make chia seed pudding, all you really need is the seeds, some kind of liquid, a sweetener, and something to give it flavor (if you want). There are so many options for the liquids – sweetened milky coffee, chai tea, horchata. Good thing that a bag of chia makes lots of batches of pudding!
Chocolate Chia Seed Pudding – Makes about 3 servings
4 T. chia seeds (black or white)
2 T. cocoa powder
2 1/2 T. brown sugar
1 1/3 c. milk
Mix chia seeds, cocoa powder, and brown sugar in a bowl until there are no clumps. Stir in milk and let sit for about 5 minutes. Repeat the stirring and resting a couple more times, and then put the whole thing into the fridge for at least an hour and a half, or overnight. Chia can absorb up to 10x its weight in liquid, so the seeds will swell and become almost a tapioca-like pudding. Once the chilling time is up, the pudding is ready to go!