Chia seeds, chia pudding, chia sprinkled on, or around, all the things.

So what's the deal with chia seeds?

They’re not new to the scene, and are indeed versatile, useful, and tasty. 

Just mind how and when they’re ingested for optimal maximization of these little treasures.

One reason chia seeds are beloved is for their nutritional profile.

They are a great balance of protein, healthy fat, and fiber. 

Fiber, another reason to love chia seeds. 

Chia, like flax, being it’s fibrous self, will help you poop.

I believe this to be another driving force of the chia craze.

Chia and flax will help you poop, but you must soak them.

Soaking seeds allows their properties to change from small, hard, and dry (not great for poops), to slightly slimy and gelatinous.

In the same way we soak chia or flax to make an egg substitute in baking, make this part of your process when preparing to ingest them as well.

Then add them to your cooked grain breakfast, or….

Make chia pudding.

Yummy for breakfast, snack, or dessert.

I like mine blended with cacao or dutch chocolate after soaking for extra puddingness.

Here’s a little recipe adapted from #eatingbirdfood

Chocolate Chia Pudding

1/2 cup unsweetened non dairy milk

3 Tbsp chia seeds

1 Tbsp honey or maple syrup

2 Tablespoons cocoa or cacao powder

Small pinch salt

½ tsp vanilla extract or powder

toppings are endless: fresh berries, chocolate chips, cacao nibs, shredded coconut, granola…

Thoroughly combine all ingredients (aside from toppings), and allow to rest for at least a few hours. You needn’t refrigerate if consuming the same day.  

Blend for a mousse-like consistency or eat straight from the container topped with your favorite things.

Please enjoy at room temperature for even greater digestibility.

Some kids enjoy chia pudding too! 

One out of 2 children in my house approve.