If you've ever read my Super Seeds blog post then you'll know that I'm a big fan of incorporating seeds into my diet. Chia seeds were a relatively recent addition, but they've quickly become one of my favourite seeds to eat. They're high in fiber, protein and anti-inflammatory omega-3s which is great for someone like me who suffers from arthritis, an inflammatory disease. I typically use chia seeds in my home made granola (you can find the recipe here), sprinkled on salads and I even eat them neat on their own.
More recently, after seeing many beautiful photos on Instagram, I've started to make chia seed puddings. A quick search on Google brought up numerous recipes and I soon realised that there is no right or wrong way to make chia seed pudding. It all comes down to personal preference. Chia seeds don't have a particularly strong flavour of their own which means that they will take on the flavour of whatever liquid you mix them with. When immersed in a liquid, these tiny super seeds will soften as they expand up to nine times their original size, which makes them incredibly filling whilst being low in calories. Upon expanding they form a cross between a gelatinous and mousse like texture. I've seen different ratios of chia seeds to liquid in recipes online, and I think through experimentation, I'll find a ratio that suits my taste. The less liquid there is the less the chia seeds will expand, but ultimately I don't worry too much about my measurements being exact....that's my kind of recipe ;o)
- 1 cup of coconut milk
- 1/3 cup of chia seeds
- 2 teaspoons of honey
- 1/2 teaspoon of vanilla essence
- A large handful of fresh mint leaves
- Fresh fruit and shredded coconut, as desired
- I mixed the coconut milk, honey and vanilla essence in a large bowl.
- To the mixture above, I added the mint leaves, finely chopped (I used a hand blender to blitz them) and kept a few sprigs back to decorate with.
- I then added the chia seeds to the mixture, mixed it all together and left the mixture to sit in the refrigerator for 30mins in the large bowl so that the chia seeds can expand.
- After 30mins, I took the chia seed pudding mixture out of the refrigerator and poured it into two glasses and glass ramekins, and layered and decorated the pudding with fresh fruit, mint sprigs and toasted shredded coconut, as seen in the photos. I made sure not to fill the glasses and ramekins right to the brim, just in case the chia seeds expanded further.
- I then covered the puddings with clingfilm and popped them back into the refrigerator for at least 2 hours to set and expand further.
Love Sheen xxx