I’ve been reading a lot about chia seeds lately, you know, those black, tiny seeds used to grow hair on Obama’s head, fur on Garfield’s body and other crazy terra cotta creations known as Chia Pets. Apparently, they are little powerhouses that should be eaten and not necessarily used to grow tchotkes for around the house. No matter how fun that can be.
Chia seeds are high in protein, calcium, fiber, antioxidants and Omega-3 fatty acids. They are extremely easy to add to your diet…you can sprinkle them on cereal, yogurt, or salads. You can also use them in various recipes such as the one here, Chocolate Chia Seed Pudding.
One of the things that makes these seeds unique is their ability to expand when mixed with a liquid. Some think that when they are eaten they expand and make you feel full. Sort of like a natural appetite suppressant.
So, in an effort to fulfill a reader request, I created my version of chia seed pudding…adding what else….chocolate. This is a great substitute for chocolate pudding and had the texture of tapioca. If you don’t like tapioca…this is not for you. You can substitute the milk for almond milk, rice milk or any other milk product you like. I used 1% because that’s what I had when I decided to experiment.
I will admit, I was a little scared to try this but it’s very tasty! I won’t lie….I’d rather have a fattening piece of cake but when I’m trying to squeeze into a bikini this summer I’ll be thankful for a healthy sweet treat every now and then.
Chocolate Chia Seed Pudding
Makes approximately 4 servings
8 tablespoons chia seeds
2 cups 1% milk
3 1/2 tablespoons cocoa powder
3 teaspoons agave nectar (honey or sugar can be substituted)
In a small bowl, combine the chia seeds and milk. Stir in the cocoa powder and agave nectar. Cover and refrigerate for 30 minutes. Remove and stir once, cover and refrigerate for an additional 30 minutes or overnight. Stir and enjoy!