Well I had it all planned out to share with your the number one requested recipe from friends coming for dinner, or as our beloved Venezuelan calls it, "the yellow stuff your mom makes in the pan that you can't wash with soap". However, the producer texted and said he made dinner reservations so I'm sharing instead my favorite breakfast and sometimes snack. I do promise the #1 requested dish in the very near future!
This is one of those recipes which is all about proportion. Once you learn the ratio, you can play with the flavors. There is also something to personal preference with this one so if mine is too thick for you just add less seed to adjust accordingly.
If I still have your attention, it's probably because you are wondering about chia. Made famous in the 70's with "chh chh chh chia pets"; it has actually been found to be quite a beneficial food. It is high in protein and fiber and low in calories and also offers omega 3's and calcium. Plus I love the texture it gives the pudding! It blooms while softening which allows for a natural thickening process so there is no cooking needed!
I not only make little pots for snacking (and great for lunches on the go), but I also make larger containers from which to scoop on top of my oatmeal or a bowl of fruit.
I love these little Italian canning jars for a nice 1/2c. portion
Ingredients:
1 can 13 oz. coconut milk
1/4c chia seeds
1 T. agave syrup
1/2 tsp. vanilla
Pour the coconut milk into a bowl and stir in the agave and vanilla. Stir in the seeds making sure they are incorporated throughout the milk. Put into whichever size containers you choose and chill in the refrigerator. Go back in 10-15 mins. and stir to make sure seeds have not sunk to the bottom. Chill for at least another 45 mins.
You can vary so many things. You can use almond milk or almond coconut mixed. If you do not use the thicker canned milk, you will need to increase the chia. Usually about 1/3c. seed to 1 c. almond milk. You can use a different sweetener like honey or even can sugar. In that case sweeten to taste.
You can flavor however you like. A wee bit of almond extract is delicious! Another good choice is some lemon zest. I also like to top the finished pudding with a dollop of marmalade or fruit butter. Adding toasted nuts before serving can also be a nice addition.
Have fun mixing it up.
Enjoy!
xo MamaP
This is one of those recipes which is all about proportion. Once you learn the ratio, you can play with the flavors. There is also something to personal preference with this one so if mine is too thick for you just add less seed to adjust accordingly.
If I still have your attention, it's probably because you are wondering about chia. Made famous in the 70's with "chh chh chh chia pets"; it has actually been found to be quite a beneficial food. It is high in protein and fiber and low in calories and also offers omega 3's and calcium. Plus I love the texture it gives the pudding! It blooms while softening which allows for a natural thickening process so there is no cooking needed!
I not only make little pots for snacking (and great for lunches on the go), but I also make larger containers from which to scoop on top of my oatmeal or a bowl of fruit.
Ingredients:
1 can 13 oz. coconut milk
1/4c chia seeds
1 T. agave syrup
1/2 tsp. vanilla
You can flavor however you like. A wee bit of almond extract is delicious! Another good choice is some lemon zest. I also like to top the finished pudding with a dollop of marmalade or fruit butter. Adding toasted nuts before serving can also be a nice addition.
Have fun mixing it up.
Enjoy!
xo MamaP
Finally an easy , yet delicious and healthy desert recepie!
ReplyDeleteI just made it and it was so good, I always use Chia seeds since as you said, they have so much benefits including tons of antioxidants.This is also great for taking to friend's parties as a desert.
I'm glad you enjoyed it Nikki! I love to have it at the ready in my refrigerator to allow me to make a better choice when I want something sweet!
Delete