Chia Seed “Pudding”

Remember the …. Cha cha cha Chia!–The funky clay heads you plant seeds on its head and it grows “hair”?  Same seed, but really a food!

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Magic seeds! Not really, but still amazing! 😉

Chia seeds; This endurance enhancing super-food is one of my top faves. Energy and stamina booster, I so crave and need. These amazing seeds are pumped up with fiber. One ounce gives you 11 grams, as well as 4 grams of protein! Also rich in omega 3 fatty acid, not to mention manganese, phosphorus, and calcium.

You can use Chia seeds as an “egg” replacer in a lot of your baked goods…Hear that vegans?! 😀 Use a 1 to 6 ratio of seed to water. Making a “gel” with it. This replaces one large egg! Very cool right?!

All you do is grind chia seeds in a coffee grinder/spice grinder.  Then measure out 1 tablespoon of chia seeds to 3 tablespoons water. Let stand until it forms a gel like consistency! The magic takes about  5 minutes.  Wah lah! 

When liquid is added to chia seeds, they swell up to 12 times it’s weight! It’s great for helping to feel full longer, to keep you hydrated, which is why they are so popular with athletes. I wish I knew about these in my long distance running days.  A gel like substance actually forms around the seed!  It’s like the seeds own protective bubble. This gel substance is full of nutrients.

Chia is an herb. Salvia hispanica-or-Chia; native to central and southern Mexico and Guatemala. This super food was cultivated by the Aztec in pre-Columbian times. And some historians say that the Chia plant was just as important as the maize crops were in that time period.

You can add these awesome seeds to puddings, on top of hot oatmeal, cold oatmeal, in dressings, in your smoothies, tossed in yogurt, add them to sauces for a thickener, in lemonade; the possibilities are endless. Use them in place of poppy seeds too! You can also use them in place of flaxseed meal in baked goods. I like them best in my drinks, smoothies, oatmeal, and my favorite: a refrigerated no cook “pudding” that I eat for breakfast, lunch, or snack, and sometimes dinner!

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Refrigerated overnight “pudding”. Healthy, energy packed goodness!

Chia pudding can be made a million ways! Really! Made as a dessert or healthy snack.  Even when I say dessert; I still make it healthy-good-for-you-amazing!  The basic recipe is below.  The possibilites in what you put in it really are endless.  Bananas, chopped apples, berries, any fruit really can be added.  Any nuts such as chopped walnuts, toasted almonds, sunflower seeds, roasted pecans…are you getting it? 😀  Even the liquid you use can vary; almond milk, coconut milk, moo milk, water even!  Can you sweeten it? Yep, try honey, agave, maple syrup, cane sugar, brown sugar….whew!  Oh and you can spice it up too; cinnamon, Himalayan sea salt, nutmeg…see how this can go on and on and on? 😉

Okay here’s what I put in my pudding that I had for breakfast today:

Chia Pudding

1 cup of coconut milk

2 tablespoons of Chia seeds (I buy NOW foods and Nutiva brands as well as a few others. Nutiva Organic Chia Seeds, 12-Ounce Bag is what I use right now.  I am partial to anything ORGANIC! You can buy these at most health food stores.)

2 tablespoon of Organic Goji Berries

1 tablespoon of Organic Coconut Flakes

Stir and put in refrigerator overnight.  I mix mine in a glass dish that has it’s own lid.  Pop the lid on, put it in the refrigerator…next day take lid off, give it a stir, and enjoy!  If you want to eat this for lunch, snack, dinner, you can make this about 3 hours before you want to eat it.  Overnight is just easy for me.  I will make a few variations at night and the next day or two I will have them ready.  I wouldn’t make more than I can eat up in 2 day period.  This doesn’t take long to set up; really you are waiting until it gets cold and the chia seeds soak up all the liquid goodness.

Just keep in mind 1 cup of liquid to 2 tablespoons of Chia seeds.  If you want it thicker or thinner; just adjust the liquid.  Try this amount and go from there. 😀

FYI: I try and buy everything organic when I can.  If you see a recipe/ingredient/anything consumable-edible that I write about; if I’ve left out the “organic”, just know I try my utmost best to buy organic.  Because I didn’t write it doesn’t mean it’s not.  So what I am saying is, try and eat organic as much as you can.  😀

Hope you’ve this post and if you make this amazing pudding and or your variation on it; PLEASE let me know. I’d love to hear what you’ve come up with!

In Awesome Health, Koko

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22 thoughts on “Chia Seed “Pudding”

  1. I have never eaten chia seeds. I have always replaced them with poppy-seeds. I am kinda curious, to be honest. 😀

    • I can’t say there is a lot of taste (unless you are eating a whole spoonful of it dry) but more of a texture. I enjoy texture, like bobba and tapioca types of things…this kind of reminds me of that when the seeds are wet and have surrounded itself with liquids. I hope you get the chance to eat them. They are very healthy. You can put a spoonful in cold or hot sweet tea! 😀

      • It really looks like poppy seed! (and the way you describe its taste, reminds me of poppy seeds!)
        I wonder if they are actually “brothers” (I believe the biological term would be: belong to the same genus). 😀

      • Chia seeds come from the mint family, whereas the poppy seed comes from the poppy flower. They do look similar though, don’t they? Fun to eat like poppy seeds too!

      • Yes, 1 tablespoon of ground flaxseed to 3 tbsp. water and let sit until it gels. I use ground flaxseed a lot in baking and in smoothies, so I always have some in the house…I’ll quite often deliberately omit an egg in a recipe to use the flaxseed instead.

      • I am going to try this. I’m not a vegan, but sometimes I’ve run out of eggs for a baked recipe! I too have flax in the pantry. I toss a tablespoon into my smoothies. Thank you for the tip! ❀ ✿ ❁ ✾

  2. Thank you for all the great info, including in comments. I’ve just planted some chia seeds, it’s my first time at growing it, so it’s good to know a little of what to expect and how to use it once I’ve harvested, I didn’t know that about replacing eggs (thanks for the flax seed tips too), I could do away with the cornflour for thickening too, I’d like that! 🙂

    • It’s so tasty right?! So many ways to make it too. I know…I forget to make so many things and then I read something somewhere and am happily reminded! Thank you for all the kind words! Be well! Koko 🙂

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