Every time I go shopping I swear and remind myself with reminder and a reminder for my first reminder to take my shopping list so I don’t end up spending on things not in my list. This time the list made it up to my minivan and I forgot to take them with me to the shop. They say everything happens for a reason and the best thing that happened was I got this small little pack of Chia seeds and I had no clue how to cook or use them. After reading that these seeds have 6 grams of fiber, 3 grams of omega-3 fatty acids and 3 grams of protein in just 1 tablespoon I couldn’t resist myself from buying them. Though these seeds can be added to yogurt, smoothies, salads, and baked goods I was so happy when I saw this recipe for Chia pudding (by Gena Hamshaw) with blueberries which is rich in antioxidants making this dish one of the healthiest meal I’ve cooked so far.
Whenever I cook with a new ingredient I’m very skeptical about the outcome, but this pudding made me feel at ease as the thought of eating healthy took my anxiety away from the equation. To add an icing on the top, the pudding can be mixed (no cooking needed) and set aside in the refrigerator overnight and in the morning its ready to be served right in time for breakfast. The Chia seeds actually swell up in size resembling that of tapioca pearls and the cinnamon-cardamom powder give the right kick and flavor to this pudding. I also mixed some fresh blueberries just before eating and it was so delicious giving me the needed boost to start my day with a filling breakfast. Isn’t it the best way to start your day? What do you think?
- Chia seeds -- 1/2 cup
- Almond milk -- 2 1/2 cups (any kind of milk should work)
- Fresh Blueberries -- 1 cup
- Ground Cardamom Powder -- 1 tsp
- Cinnamon Powder -- 1 tsp
- Maple Syrup -- 1/4 cup
- Pure Vanilla Extract -- 1 tsp
- In a blender, blend almond milk, blueberries, cardamom, cinnamon, vanilla extract, and syrup until smooth. I'm attaching a picture of chia seeds for reference.
- In a large container or glass bowl add chia seeds and pour the blueberry ground mixture on top of the seeds, stir with a whisk or fork until all the seeds are mixed well with the liquid. Let rest for five minutes, and stir again. Let rest for ten minutes and stir once more. Refrigerate and let sit overnight.
- Remove the pudding in the morning just before serving, stir and check the texture. If the pudding is thick add more almond milk. Mix handful of fresh blueberries with the pudding and serve. Enjoy!!!
The texture of the pudding should resemble that of tapioca pearl pudding. If chia seeds is not available, try this recipe with tapioca pearls, though I've not tried it personally, guessing by the texture they should taste similar.
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