Before his arrival, I spent the last month preparing his room and eating lots of chia pudding. I discovered chia seed pudding by accident. During a work retreat at the Ace Hotel, I ordered the pudding for breakfast, thinking it was a good for me option that probably won't give me heartburn, but it turned out to be so much more, and I quickly became obsessed.
Once home, I demanded the husband buy me some almond milk and chia seeds, and after spending an afternoon looking at recipes on Pintrest, we made our first batch of pudding. It took all of four minutes to combine yogurt, almond milk, agave syrup and the seeds, stir real well and pop into the fridge overnight. The next day I prepared some toppings, and we had a delicious breakfast. From then on, I made large batches of the stuff experimenting with different recipes and toppings. And here's what I've decided:
- I prefer the white seeds. They plump up better.
- After several versions, I liked the combination of almond milk and coconut milk, and ditched the yogurt.
- For a fancier version, add cocoa powder and/or vanilla extract.
- Toasted coconut as a topping is a must.
- Basic proportions that I use are 1/3 seeds to about 11/3 cup liquid. This will obviously vary depending on how thick your liquids are. Start with less, and add more as needed.
This is a seriously simple, and healthy breakfast/snack/dessert. Hope you enjoy it as much as I do.
Before our little guy arrived, we had a lovely shower on a very hot day in September. Many thanks to the our friends for putting this awesome party together.