Chia seeds are great in any diet because they contain omega 3, fiber and anti-oxidants. So, Rene has been putting chia seeds on top of our salads for a couple months now. They add some extra texture, make it look a little fancier and that’s about the end of the thrill for me. Rene also mentioned that she saw some chia recipes on Pinterest a while back. But, based on my previous experience with chia, I wasn’t too interested.
Yesterday, Elina, the amazing therapist from our chiropractor’s office, and recent Paleo convert, told me about her first hand experience with chia pudding. Sounded super delicious! I remembered the important bits from her recipe, but, based on the ingredients I had on hand, I made a few modifications. Here is the basic gist, but feel free to tweak to your own taste.
1/2 Cup Organic Chia Seeds
1 Cup Unsweetened Almond Milk
1 Cup Unsweetened Coconut Milk (or vanilla flavored to add a little extra flavor)
1 Tbsp Organic Honey (this is a topping for later)
In a medium bowl, combine chia seeds, almond milk and coconut milk. Give it a quick stir. Cover with cling wrap and let sit in the refrigerator overnight. Elina adds vanilla extract to her mixture, so that’s a good idea, too.
The next morning, breakfast is served. Ladle some into a bowl and drizzle honey on top for a little sweetness. Basically, it has the consistency of tapioca and looks like spider eyeballs. But I like it a lot for a quick breakfast.