I always wanted a Hairless Harry. You know, the chia pet.
I never did get one but I have to say the seeds are way cooler to play with because of the way they expand and become mucilaginous (big word for gooey) much like tapioca pudding. That either grossed you out or got you out the door to buy a bag.
Anyway, these little seeds can slip out of your hand and all over the place never to be found again if you drop them. They’re tiny and resemble poppy seeds, open a bag slowly. I hope I don’t have things growing under my fridge.
You’ve been warned.
Why bother with them? Well, here’s Five reasons:
- They are nutritional rock stars. I can go on and on. Chia seeds are loaded with nutrients such as Calcium, Fiber, Omega-3 fatty acids up the wazoo and more. p.s. Buy the gray-black variety as it’s superior to the golden.
- Ayurveda & Chia. Chia seeds reduces Vata (Vata pacifying). It’s Fall, and my body has clearly told me that it’s Fall between the sleeplessness, creaky joints, anxiousness and spastic feeling of talking really quickly (all qualities and traits of the Vata Dosha). I can’t imagine if I added coffee to this Vata equation. No idea what I’m talking about? Learn about Your Dosha.
- Chia seeds lubricate dryness and relieves constipation. There’s a whole lot of fiber in these teenie weenie seeds!
- Reduces nervousness, treats insomnia and improves mental focus. I’ll take that!
- They’re fun to eat. Use them to add excitement to your yogurt, oatmeal, smoothies or as an egg replacer for baked goods. You can also thicken your soups. I haven’t noticed a strong flavor despite the claim that they have a “nuttiness” so I consider chia seeds to be similar to tofu, add a flavor and you’ll get what you want.
Now, go get yourself some ingredients and make this raw apple pie chia pudding. You’re welcome!
Apple Pie Chia Seed Pudding
Serves: 1 (make more, trust me)
Time: 10 minutes (if pre-soaked chia pudding) otherwise 40 mins-overnight.
For the chia pudding:
- 2 tablespoons chia seeds (black variety is nutritionally superior)
- 3/4 cup almond milk
For the Apple Pie Bit:
- 1 green apple (I think I’ll use 1.5 apples next time)
- 1/2 cup walnuts (or other nut)
- 4-5 dried medjool dates (pit removed)
- 1 teaspoon apple pie spice (make your own: 4 teaspoons ground cinnamon, 2 teaspoons ground nutmeg + 1 teaspoon ground cardamom-yields 2 tablespoons).
1. Make the pudding by combining the chia seeds and almond milk. Place in a mason jar or other cute container you can seal. Refrigerate while you make the pie mix.
2. Place all other ingredients in the food processor and pulse. Be careful not to over mix. It will become paste like..and that’s okay, but I prefer a little chunkiness.
3. Pause for a moment and appreciate the fact that your kitchen will now smell like apple pie. It’s pleasant to notice the little things now isn’t it? (there’s the yoga teacher in me telling you to PAUSE & BREATHE).
4. Combine 1/2 a cup of the apple pie filling with the chia pudding, stir well and place back in the refrigerator. Let the flavors merge and get cozy with one another for 20 minutes up to an hour or even overnight.
You’ll want to make a double batch. Trust me.
Make it more Awesome: (Yes, you can).
- The leftover Apple Pie filling can be used as a dip, added to your oats, or smeared on some toast. Endless possibilities here. Make a smoothie!
- Use other nuts, I think I’ll pre-toast some almonds next time.
- Use other liquids like coconut milk, cashew or even hemp milk.
- Breakfast in a pinch! Make this at night and have it ready to grab in the morning.