Ingredient 16 – Chia Seeds

When I was 9 or 10 I convinced my parents to get me a Chia Pet for Christmas.  I was seduced by the catchy jingle.  Sadly, that pet never grew much “fur’ because I couldn’t remember to water the poor thing.  Now, 20 years later, my interest in chia has been rekindled.  This time as a food source.  Chia seeds are not only edible, they are quite nutritious.  The seeds are a good source of omega 3 fatty acids and fiber.

Chia, Salvia hispanica, is a flowering plant that belongs to the same family as mint.  Its cultivation in Mexico dates back to Pre-Columbian times.  The Aztecs believed the seed bestowed supernatural powers.  Today, the majority of chia cultivation occurs in Mexico and Bolivia.

Blackberry Chia Pudding
Adapted from Monica Reinagel
Makes 1 serving
2 Tbp chia seeds
1/2 cup vanilla almond or soy milk. If you prefer to use an unflavored milk, add a touch of honey for a little sweetness.
1/3 cup blackberries



To make the pudding, place the chia seeds, milk, and berries in a small dish.  Stir the ingredients gently before covering the dish with plastic wrap or a lid.  Let the mixture rest in refrigerator for at least two hours.  When you return the chia seeds will have absorbed the milk, leaving you with a creamy tapioca like pudding.
             



I liked this pudding.  It was easy to make and reasonably healthy.  The original recipe said to let the pudding set for 30 minutes.  However, when I took my dish out of the fridge at the 30 minute mark, not all of the liquid had absorbed.  I am looking forward to more experimentation with chia seeds.  Overall grade: B.