I realize that I haven’t yet posted any recipes. The reason for this is that I am kind of in transition right now. I just moved into a new apartment and am still getting the hang of sharing the fridge, stove and kitchen in general. I swear I could fill an entire fridge by myself. But that wouldn’t be too nice for my roommates so i’ve been trying to keep grocery shops (a.k.a ingredients) to a minimum. Luckily, we live a few blocks from a Whole Foods 🙂 Can you say Quinoa and Soy Cheese stuffed Poblanos from the hot bar?
I promise this will change though. I plan on cooking a lot more!
This morning I was in the mood for one of my favorites which has been surfacing the health blog world for a while now. Chia Pudding.
Chia seeds are rich in Omega-3 Fatty Acids and Fiber. When they are combined with a liquid, they become gelatinous. I’m sure you’ve seen them in some form by now. I love the Mamma Chia drinks, which are chia seeds in juice. But, my new FAVORITE way of getting my Chia fix is Chia seed Kombucha.
I LOVE this Cherry Chia Kombucha. After lunch (post-half marathon) on Sunday, I picked up one of these gems from Whole Foods in downtown PA (Palo Alto). Our legs felt like bricks so we popped a squat on a bench while I cracked it open and drank it in one sitting. We could hardly move but I was in a state of ecstasy. I am already a Kombucha addict but G.T. Kombucha’s new Chia Seed line means they own me for life.
Back to the Vanilla Chia pudding.
Ingredients:
-3 or 4 Tbsp. Chia Seeds —> You can find them in the bulk bins at Whole Foods, or in a health food store (Nativas Naturals sells Chia seeds pre-packaged in a brown and white bag)
-2 Cups Almond Milk (or any other non-dairy or dairy milk)
-Stevia (to taste)
-1/2 Tsp. Vanilla Extract (optional – I ran out so of Vanilla so I didn’t use it this time)
Simply mix together Chia Seeds and Stevia (or sweetener) in a bowl. Add the 2 cups of almond milk and then the vanilla extract. Whisk together.
Let sit ( I usually do room temperature because once it’s in the fridge, out of sight, out of mind)
Every 10 minutes or so, whisk it again so the seeds don’t form clumps or stick to the bottom or sides of the bowl.
Repeat 3x or until the mixture has the consistency of tapioca pudding. It should be pretty thick! Sometimes I get impatient and eat it before it really thickens up (it depends on your personal taste).
You can prepare this the night before for breakfast, but don’t forget to follow the steps. If you whisk it together just once and stick it in the fridge overnight, you will wake to Almond milk with some seedy clumps. It’s unfortunate 😦
Have you ever used or seen Chia seeds before? I am addicted. I now add them to my oatmeal, cold cereal, smoothies, homemade granola, baked goods, you name it!
What other superfoods are you into? If Mulberries and Goji Berries weren’t so freaking expensive, I would probably go through packs of them daily.
Ruthie's Runs and Recipes 