My favorite way to use chia seeds is to make a raw foods breakfast pudding. This is a fast and healthy breakfast treat, or it can be a snack or healthy dessert, too. Though I've chosen to make the nut milk used in this recipe with pecans and dates, you can use any homemade nut or seed milk in this recipe. - WinnieAb —WinnieAb
Test Kitchen Notes
This is one of those gems that once you discover them, you never let them go. As easy as pouring a bowl of cereal, but far more healthful and delicious than anything that comes in a box, this breakfast pudding is going into my regular rotation. The terrific addition of chia seeds, which are inordinately good for you (who knew?) and magically gelatinize before your very eyes, give the milk a thicker, more pudding or porridge-like consistency. Making your own nut (or seed) milk is ridiculously easy, and the possibilities are endless. Dates and pecans are a lovely pair – sweet, with nutty hints of vanilla, and adding a touch of cinnamon provides some warmth. However, I am already thinking about dried figs and walnuts, almonds and apricots, or sunflower seeds and cranberries. One last note: this pudding is delicious cold, but equally good warmed, as my five-year-old daughter preferred. - gingerroot —gingerroot
1/3 cup pecans, soaked overnight in water to cover
2-3 pitted dates, preferably soaked in water overnight to rehydrate
Pour soaking water off the pecans, and then blend them with the dates and 3/4 cup water in a blender. I prefer that some pecan and date chunks remain so I just blend mine briefly, but if you prefer a smoother "milk", process until the consistency you like is reached.
Place chia seeds into a bowl and pour the liquid over them. Add cinnamon and salt and stir to combine. You can eat this right away, but it is better to allow the pudding to sit for at least 5 minutes while the chia seeds soak up the liquid. You can let them sit even longer if you like- they will keep swelling and become fairly gelatinous if you do, and you may find you'll want to add more water. Top with fresh or dried berries before serving, if desired.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.