Did you read about the chia seeds on Swell Vegan? Did you run out and buy some and have become so obsessed with these nutrient-rich magic morsels of delicious at the expense of all other food stuffs that you are somewhat ironically malnourished?
Maybe it's their claim to be the best plant source of Omega 3s that sold me, what with that little burgeoning brain in my belly, but I think it was the tapioca comparison. I love tapioca. And the lure of a no-cook pudding that was coincidentally some sort of miraculous health food, was just too good to pass up.
So since tracking down the tiny seeds in their little plastic tub near the bulk bins at Whole Foods during super hot family grocery shopping date night last Friday, I have made, let me see, 6 versions of chia pudding. My favorite is a pretty straight up vanilla with all the soothing properties of a bowl of tapioca, plus it makes my baby smart.
Despite the claims of many raw food sorts on various message boards and blogs, the seeds (or at least the ones in my kitchen) do not completely gelatinify, no matter how long you leave them to soak. There will always be a slight crunch at the center, that is not unpleasant, but will make it fairly clear to any dinner guests that this is a non-traditional pudding. Save it for a comforting afternoon snack. More for you.
Vanilla Chia Pudding
1/4 c. whole white chia seeds
1 c. soy milk
1 - 2T. maple syrup (depending on how sweet your milk is, and how sweet you like it)
1 t. vanilla extract.
