Lately there’s been quite a lot of buzz around chia seeds in the health food community. They are mysterious, nutritious tiny seeds filled with omega-3 fatty acids, fiber, and protein that somehow absorb nearly ten times their weight in liquid to form a gel-like consistency. Personally, I love the texture, it’s not quite as solid as Jell-O, but more substantial than pure liquid. It adds thickness to smoothies and juices and can even be placed in water or coconut water for a refreshing post-workout drink. It only takes about 10 minutes for the gel to form in 8 oz of liquid. Some coconut chia water was a great way to end my almost 5 mile walk with Lilly today when we walked around and did shopping in 12th South in Nashville.
Another one of my favorite ways to use chia seeds is to make pudding. It’s a great breakfast, snack, or dessert! I love to make a big batch and store it in a mason jar to eat all week.
2 cups almond milk
5-6 tbsp chia seeds (depending on how thick you want it)
Optional: cinnamon, vanilla extract (I bought an amazing one at Savory Spice in Franklin, agave (or your choice sweetener), protein powder (my favorite is Perfect Fit Vanilla)
1. Put all ingredients except the milk in a mason jar (or air-tight container).
2. Pour in milk and fill to the top.
3. Stir vigorously (you might want to do this in or near the sink because it might get messy).
4. Seal and store in the fridge overnight for the best consistency.
5. Top with fresh fruit, nuts, or extra cinnamon and enjoy!