Thursday, February 23, 2012
Recipe for Chia Seed Pudding with Fresh Mangos and Blood Oranges
Have you heard of chia seeds? I've got the coolest pudding recipe for you today that uses these little purple lovelies. This chia seed pudding is so good, in fact, that you'll be singing "ch-ch-chi-chia" all day long. And it's simple too. You simply stir and wait.
So what are chia seeds?
Chia seeds are edible, nutty-tasting, whole grain seeds that are basically a power food. They are a great source of antioxidants, iron, omega-3 fatty acids, protein and it helps to keep your blood pressure and your blood sugar down. Chia seeds come from the desert plant, Salvia hispanica, which is actually a member of the mint family that often grows in southern Mexico. And guess what? They are cute and they can become anything you want like this pudding.
And don't get confused...even though this pudding will make you want to sing that chia pet song, these are not those seeds from small terra-cotta pots. Make sure you buy these from a health-food or grocery store.
There are so many flavors that I enjoy from this recipe I found in the most recent issue of Food & Wine. (I love that magazine.) You begin with almond milk. I used a sweetened vanilla variety, but you could certainly use unsweetened and plain. Just use what you like. Then you mix in lemon zest agave with the milk. I use a favorite local brand, Xagave. So easy.
Place in the fridge for at least four hours or overnight. Because of chia seeds gelatinous nature when mixed with liquid, it magically thickens up just like a tapioca pudding would after cooking. It's great for breakfast, a snack or dessert. By the way, I used like five times the amount of fruit as you see in these pictures. Go for at least a half of a mango!
Food & Wine - March 2012 Issue
Contributed by Grace Parisi
2 1/2 c. almond milk (I used sweetened vanilla.)
3 T. agave nectar (I used Xagave.)
1/2 c. chia seeds (3 ounces)
1/2 t. finely grated lemon zest
In a 1-quart jar, combine the almond milk with the agave nectar. Close the jar and shake to combine. Add the chia seeds and lemon zest to the jar, then close and shake well. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding in bowls.
Make Ahead: The pudding can be refrigerated for up to 3 days.
Serve With: Citrus sections, diced mango, almonds and extra agave nectar.
Total Time: 15 minutes plus 4 hours chilling.
Other recipes you may like:
Coconut Granola Recipe with chia seeds by Vintage Mixer
Quinoa for Breakfast with chia seeds by Cafe Johnsonia
A Green Drink garnished with chia seeds by Delightful Delicacies