When I first bought chia seeds, I would just sprinkle them on my cereal, wait a few minutes to let the milk soak in a little and then dig in. But one of the coolest properties of chia seeds is their ability to absorb liquid so another favorite way to eat them is as a chocolate pudding that I often make in large batches and use in recipes all week as well as in my breakfast yogurt mixture. I have even begun feeding it to the rest of my family in the hopes of reducing my husband's cholesterol naturally and increasing my children's nutritional intake. My son requested a "strawberry chia pudding" so I mixed about 1/3 cup of the plain mixture soaked in organic soy milk and stirred in about one tablespoon of strawberry preserves. He loved it, and I am glad I found a healthy alternative to jello to feed him. Here is the basic guidelines for soaking chia seeds and the chocolate recipe that I use:
Soaked Chia Seeds
1/4 C. chia seeds
1 C. of liquid (milk, soy milk, juice, etc...)
Combine the chia seeks and liquid in a small bowl and whisk often for about 20 minutes until combined and starting to gel. Refrigerate for at least two hours or overnight. Lasts for about a week in the fridge.
Chocolate Chia Seed Pudding
2 T. dark cocoa powder
2 T. brown sugar
1/4 C. chia seeds
1 C. plain organic soy milk
Combine the cocoa powder and brown sugar in a small bowl. Add in the chia seeds and mix together well. Pour in the milk and whisk often for about 20 minutes until combined and starting to gel. Refrigerate for at least two hours or overnight. Lasts for about a week in the fridge.
|chocolate and plain chia seed "pudding"|
|strawberry chia seed pudding|
(my son practically licked the bowl clean)
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