When it comes to food trends, I tend to be pretty stubborn (says the girl who’s writing a cookbook on kale. PAH!). I resist, give the cold shoulder, and ultimately I end up caving because it’s lonely being a black sheep. Plus, I get hungry.
Up until a few days ago, I ignored chia seed pudding like it was the annoying kid in class who constantly had his/her hand raised. I assumed (incorrectly) that chia pudding would require a time investment with a lot of milk-boiling and yolk-tempering. I imagined it would be just another insulin spike and sugar coma walk down food addiction lane. Sooooo whaaaat, whooooo caaaaaares, no big deeeeeal, was my take. The fact that I was spotting chia seed puddings all over the intraverse made me mistrust its validity when the whole time, I should have been swaddling it in my warm, welcome embrace.
Well, great news for all us folks that enjoy short ingredient lists and 30 second prep times: There’s no boiling or egg tempering required and chia seed pudding is GREAT for you (provided you use healthful milks and natural sweeteners versus cane sugar). All I did was mix almond milk, coconut milk, and chia seeds together in a jar and stick it in the refrigerator overnight. What came out was a thick, rich pudding similar to tapioca, that I felt absolutely no shame over eating for breakfast.
The first batch I made, I didn’t add a sweetener and simply diced up a ripe mango to mix in. What happened next was I felt like I had cheated the system. The whole system. There I was, enjoying a decadent treat that took half a minute to make, which had zero refined sugar and was nothing but healthful. This is my bliss. Coldplay should be playing right now as background music.
I love you, my chia pet.
So what’s the deal with chia seeds? Other than the fact that they make a delicious, tapioca-like consistency when soaked in liquid, they have mondo health benefits. Chia seeds are high in omega-3 fatty acids, antioxidants, minerals, are an anti-inflammatory, can lower blood sugar, and can be used as an egg replacer in vegan cooking and baking. Plus, they are digestible in their whole form, which means they don’t need to be ground up in order to reap the benefits.
Where do you find ’em? You can purchase chia seeds from any natural food store, most grocery stores, and online.
Oh chia…I want to gaze lovingly at you and put you on my windowsill.
- 1 cup full-fat canned coconut milk
- 1.5 cups unsweetened almond milk
- 2 to 3 tablespoons pure maple syrup, optional
- ½ cup chia seeds
- 1 ripe mango, peeled and diced
- Combine the milks and agave in a jar and stir well with a spoon (or put the lid on and shake the jar. That’s the more fun way of going about this). Note: If your coconut milk is cold and separated, it will need to be stirred well to combine the water and flesh.
- Add the chia seeds and shake with the lid on (or stir).
- Refrigerate the overnight (at least 6 hours).
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g