I don’t know about you, but I grew up wondering what stuff I played with that could be considered edible.
PlayDough? Not edible.
Maccaroni with glitter-glue? Nope.
I grew out of this phase only to wake up one day last year to folks in the food-blog community eating Chia Pet seeds.
CHIA SEEDS! It’s only like the one thing I didn’t try to taste-test as a child.
So I packed up the hubby and some friends and went to Whole Foods (the closest one to our house is 89 miles away… Note to WF: Please build closer to Yucaipa!) and picked up, among other things, chia seeds.
Since it’s like a serious trek to find the damn things, I bought a POUND. Wtf was I thinking? What can you even do with chia seeds?
You can apparently use them in salads, granola bars, breakfast, shakes… And more options than I can list. Few of which sound as appealing as they do healthy.
I’ve worked my way through most of the bag making granola bars and breakfast cookies, which is unfortunate since I just discovered you can use them DESSERT!
Vanilla Chia Pudding(adapted from Martha Stewart Living – December 2011 ~ serves 4)
1/4 cup chia seeds
1 vanilla bean, halved and scraped (scrapings reserved)
2 cups soy milk (i used vanilla)
1/4 teaspoon cinnamon
4-5 dates, pitted and diced
1/3 cup blanched almonds, slivered
In a small bowl, bury vanilla bean pod in chia seeds. Set aside.
In a blender, combine soy milk, cinnamon, vanilla bean scrapings, almonds, and dates. Blend until smooth. Strain into a bowl to catch any pieces of date or almond which failed to blend.
Add chia seeds and vanilla bean pod to soy milk mixture, stirring frequently over 10-15 minutes to break up any clumps of chia. Cover with plastic wrap and refrigerate for 3 hours.
Spoon into cups and serve topped with a tablespoon of maple syrup and a handfull of raspberries.