I’m obsessed with chia seeds. Not only are they super fun with their tapioca-esque transformative powers, they also have a myriad of health benefits: they’re loaded with Omega 3s (the elusive Omega of which most of us are deficient, not to be confused with the oft-received Omegas 6 and 9); they’re loaded with amino acids (more protein than any other seed or grain); they stabilize blood sugar (making them great for diabetics); they’re easier to digest than flax seeds (no need to grind ‘em up as they, shall we say, “pass through” effortlessly); they’re energizing (the word “chia” comes from a Mayan word meaning strength); and they promote weight loss (a little goes a long, metabolism-boosting way). Beyond all these perks (and many more!), they just taste really good. Especially in pudding form. Especially with some carob. Especially after a long day of doing who-knows-what. And although this pudding is not terribly pleasing to look at, it does taste great. And it's very good for you!
photo by Sarah Pachelli
- 1/4 cup chia seeds
- 1 1/4 cup milk (From an animal, a nut, a bean, a grain, whatever. I used homemade cashew milk, for the record.)
- 1 tsp carob powder
- 6 drops SweetLeaf hazelnut flavored stevia (You could, of course, use unflavored stevia or any other natural sweetener you like.)
1) Whisk milk, carob and stevia in a small bowl.
2) Add the chia seeds and stir until it’s all incorporated.
3) Let it stand at room temperature for fifteen minutes, stirring occasionally. The chia seeds will plump up like tapioca.
4) Cover, refrigerate and enjoy when the pudding is cool.
* I topped my pudding with unsweetened coconut flakes and raw cacao nibs.
** Chia seeds are available at all local health food stores in major cities or here.
*** SweetLeaf hazelnut flavored stevia available here.