Have you eaten chia seeds? They’re funny little things. Crunchy at first, but if you let them soak in liquid, they absorb the water and make tiny little balls. Reminds me of tapioca, sort of.
Chia seeds are a great source of Omega 3’s, like flax seeds are. But you don’t need to grind chia seeds — just sprinkle them, whole, on your cereal if you like.
OR, use their natural thickening power to your advantage. When mixed with water, the chia seeds make a gel and can be used in place of eggs in baking. For each egg in a recipe, just mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit about 15 minutes to let it gel.
But this magical gelling ability also makes it SUPER SIMPLE to make a delicious and nutritious pudding. So here’s one example. You can experiment and use different berries.
Blueberry Chia Seed Pudding
1/4 cup raw cashews
1 cup water (or use 1 1/4 cups nondairy milk in place of the nuts and water)
6 large dates, pits removed
2 generous cups fresh or frozen blueberries
1/2 cup chia seeds
Blend everything BUT the chia seeds thoroughly in your blender.
Pour mixture into a bowl.
Then add 1/2 cup chia seeds and stir.
Now be patient Let it sit at least an hour. Three hours is better. Overnight is perfect.
(This recipe makes quite a lot, so you may want to cut it in half the first time.)
The tiny chia seeds swell up and form tiny little balls that make the pudding a very interesting texture — sort of like tapioca pudding.
As you can imagine, this is a SUPER healthy pudding. Eat it for breakfast, as a snack, or dessert. It’s loaded with antioxidants and healthy Omega 3’s, fiber, and minerals.
Give it a try! And experiment. Use different berries, or other fruits, and mix some sliced fruit or whole berries into the pudding after it thickens.
Then come on back and let us know how you like it, and what different variations you try in the comments section below.
[Click this text- Blueberry Chia Pudding Recipe -to download the recipe.]