I made an impulsive purchase the other day. It wasn’t a bar of chocolate or a box of cookies, but rather a bag of chia seeds. Yep, this former chef-turned-food-blogger sampled chia seeds for the first time.
I’m not sure if I should sheepishly admit that I haven’t used chia before now, or be proud that I held out on this health food trend for as long as I did. Either/or, it is safe to say I’m completely hooked now.
Chia seeds are a powerhouse of nutrients, containing omega 3 fatty acids, protein, fiber, and minerals including calcium- up to three times more than a serving of milk. Unlike flax seed, they don’t have to be ground in order for you to absorb the nutrients. Superfood? Perhaps.
I’m sold on this new-to-me ingredient and have taken steps to stock my pantry with a few bags. I buy chia seeds at my local natural foods store, but have also seen them in pretty much every grocery store, and of course on Amazon.
I hear chia can be used as an egg substitute in baking (which sounds kinda complicated) or merely sprinkled into smoothies (much simpler), but I’ve been enjoying them daily in a chilled, creamy pudding.
Thanks to Stacie of One Hungry Mama, who whipped up a chia pudding on a recent vlog, I decided to try chia pudding as my intro to the healthy seed. It was an instant, love-at-first-bite reaction.
I should mention, however, that all things pudding, especially rice pudding, are dear to my heart, so it was no stretch to accommodate for the texture. I can see how some may find it unpleasant; I found it fascinating.
Not only does the delicious chia pudding offer plenty of health benefits, but it comes together with incredible ease and makes for a convenient snack.
I’ve been making it in a jar, shaking up three ingredients – milk, chia seed and maple syrup – and then coming back to the fridge an hour or so later for my pudding snack. Bingo!
The seeds absorb up to ten times their weight in water and expand in the tummy to give you a satisfied, full feeling – and a shot of energy! Sufficient to say, I totally get why they are all the rage in the heath world.
Clara is on board with chia pudding, as is Noah. Mateo says it’s not his favorite, but I plan to win him over soon – perhaps with a chocolate variation. I’ve listed a few links to recipes at the bottom of the post that I can’t wait to try.
My favorite flavor combinations so far are:
- Maple, pears & almonds (almond milk)
- Honey, orange segments & pistachios (milk)
- Toasted coconut, agave, and banana (coconut milk)
Here is the basic recipe. Feel free to swap in any milk that suits your fancy.
|How to make simple chia pudding||
- 1/3 cup white chia seeds
- 1 1/2 cups milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
- Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better.
- Chia seeds will expand and turn into pudding the consistency of applesauce (it won’t get really thick).
- Serve cold with sliced fruit or toasted nuts on top.
Now that you’ve got the basics, try these creatively flavored chia pudding recipes. These are the ones I’ve bookmarked to try soon:
- Masala Chia & Chia Seed Pudding :: Gratefully Grazing
- Healthy Chocolate Chia Pudding :: Oh She Glows
- Cashew–Cardamom Chia Pudding :: The Kitchn
- Overnight Chocolate Coffee Chia Breakfast Pudding :: PaleOMG
- Chia Pudding with Pecans and Candied Ginger :: Healthy Green Kitchen
Have you spooned up chia pudding yet? Would you try it?