Chia Seed Pudding

As a kid, there were commercials on TV advertising Chia Pets. “Ch-ch-ch-chia!” I never gave much thought to what was actually growing on those ceramic figurines, they just magically sprouted hair and fur! It wasn’t until a couple years ago when I started hearing about chia seeds and their health benefits that the light bulb went off - Ohhhh! Chia Pets were covered in… chia seeds! Doh! 

Chia seeds are, I will admit, a little weird in texture. Once expanded, they look and feel a bit like tomato seeds but you'll probably never manhandle chia seeds post expansion. They’re a little slimy (like tapioca) and pop-crunch in your mouth. They aren’t quite as firm a pop as poppy seeds but you kinda see where I’m heading, right? I haven't done a really good job at selling chia seeds but you should try them because they’re really good for you (lots of Omega-3), a super easy way of getting some fiber in your diet and are pretty carb friendly. Did that work? 

My friend shared this chia seed pudding recipe with me. Really simple, she said. And oh, yes it is. She eats her coconut milk version without any sweetener but I like it with just a skosh more sweetness. Feel free to doctor it as you like since it’s like eating tapioca pudding - the possibilities are endless!

Click to read more ...

Tip: Save Your Lemon Zest!

Next time you buy a lemon for some lemon juice, don’t throw out half your purchase - save the zest! Before juicing the lemon, Microplane zest the lemon (zesting is easier when it’s whole). When zesting, zest onto a non-reactive surface (wooden cutting board, glass bowl - never metal). Keep your zest-free lemon in the fridge in a zipper bag or container, it'll dry out if you leave it unwrapped. You’ll also notice the lemon is much easier to squeeze for juice once the zest is removed.

Place teaspoon clumps of zest on pieces of plastic wrap, fold them over tightly and freeze them for later. It’ll defrost pretty quickly and makes for a nice zippy ingredient in salad dressings, marinades, and baked goods.

Here’s a quickie: For every two cups of cooked quinoa, add a teaspoon of lemon zest, a generous squirt of lemon juice (or one teaspoon vinegar), a sliced scallion, a generous pinch of salt and fresh ground black pepper. Delish and an easy peasy side dish!