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 and plain chia seed "pudding"
|strawberry chia seed pudding
(my son practically licked the bowl clean)