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!

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Almond Milk and Kahlua Panna Cotta w/Macerated Blackberries

Since Mr. Mari and I are still trying to lose our Freshmen Ten, dessert is usually a no-no. Perhaps it’s the bartending course I’m taking that’s getting me thinking about different alcohols and their uses but I thought, hmmm… almonds and coffee go together, why not combine the two? The boozy hamster is on its wheel…

Presenting: The almond milk and Kahlua panna cotta with macerated blackberries! Panna cotta’s a fancy way of saying cream-based gelatin (actually in Italian it literally means cooked cream). Cooked jello cream definitely sounds gross, meanwhile panna cotta sounds so fahncy and laborious (which it's not)! You could totally skip the macerated blackberries and just eat the panna cotta but it presents much nicer for photos and company with them. Using almond milk will yield a much lighter than traditional panna cotta and since Mr. Mari and I are lactose intolerant, almond milk is our "dairy" of choice at home. 

I made my recipe in little flexible plastic cups so I didn’t need to grease the insides. If you use anything else, use a little neutral flavored oil on a paper towel to grease the inside.

MACERATED BLACKBERRIES
makes one cup 

1-tablespoon agave nectar
1/8-teaspoon lemon juice
1-cup blackberries, rinsed 

Put agave nectar and lemon juice in a non-reactive bowl. Stir to combine. Add blackberries and toss to coat. Let sit for 30 minutes at room temperature. Smash two blackberries using the back of a fork. Toss again to coat. Set aside.

ALMOND MILK & KAHLUA PANNA COTTA
makes 6 servings, 5 if you want to be piggy
Adapted from David Lebovitz 

2-tablespoons Kahlua
1-teaspoon almond extract
1-tablespoon water
1 packet gelatin
2-cups almond milk
3-tablespoons agave nectar

In a medium-sized bowl, pour in the Kahlua, almond extract and water. Sprinkle the gelatin on top and set aside.

In a small saucepan, heat almond milk and agave syrup. When mixture comes to almost boiling, remove from heat. Let it sit for one minute before pouring on top of the gelatin mixture. Stir to combine and let come to room temperature. Pour into individual cups. Press plastic wrap onto surface and chill in fridge until firm.

To serve, warm each cup in hot water just until it releases. Place plate on top and invert. Spoon a few blackberries and a tablespoon of syrup on top. Enjoy!