Like pudding, but good for you! Chia pudding

Remember chia pets? Yeah. Well those seeds whence sprout the chia hair are edible and actually pretty damn tasty. Chia seeds are a grain (like sesame or quinoa) and people in Central and South America have been eating them forever. The name of the Mexican state Chiapas comes from the word chia. Chia seeds are really good for you: lots of protein (10% daily requirement) and fiber (40% daily requirement) per 1 oz. serving.

What can you do with chia? Probably a lot of stuff. Right now I’m working on making pudding. 

• 2/3 c. chia seeds (you can usually find these in the bulk food section of a natural foods store)
• 1 c. almond or soy milk (or your dairy beverage of choice)
• 1 c. coconut milk - try to get as much of the liquid and less of the fat solids
• Berries and/or dried coconut shreds for garnish

Mix the chia and milks in a large tupperware that has a lid. Cover and refrigerate the mixture overnight so it will set. The chia absorbs the liquid and gets gooey and gelatinous. This is an unfortunately terribly description; the texture is actually really pleasant, I just don’t have better words to explain it. When you’re ready to serve the pudding, scoop portions into individual bowls. Garnish with berries and/or coconut shreds. Serve chilled. 

This recipe is adapted from a chia pudding made by my friend Katie, who is working on her own vegan cookbook. (Katie informs that she got the recipe from here). I’ve been helping her taste-test some recipes the past few weeks. This one I decided I wanted to make for myself. More Katie-inspired vegan-ness to come, I’m sure.