Cooking with Chia Seeds

One of my loves is chia seeds, as they are mini powerhouses; packing more calcium than milk, large amounts of fiber, more omega-3 than salmon, and more antioxidants than blueberries.   Chia seeds are very versatile and are a great source of high-quality protein that can be added to many recipes as they have the ability to gel and thicken. Start the day with an energy packed breakfast, eat as a snack or a light dessert.
One of my loves is chia seeds, as they are mini powerhouses; packing more calcium than milk, large amounts of fiber, more omega-3 than salmon, and more antioxidants than blueberries. 

February includes Valentine’s Day, which celebrates romance and love. One of my loves is chia seeds, as they are mini powerhouses; packing more calcium than milk, large amounts of fiber, more omega-3 than salmon, and more antioxidants than blueberries. 

Chia seeds are very versatile and are a great source of high-quality protein that can be added to many recipes as they have the ability to gel and thicken. Start the day with an energy packed breakfast, eat as a snack or a light dessert.

CHIA SEED PUDDINGS WITH FRESH BERRIES

Photograph taken of Chef Angie Coetzer Chia Seed Puddings, on Sweet Escape at an Antigua Charter Yacht Show Broker Luncheon
Prep time: 5 minutes. Chilling time: 3 hours or overnight. Serves: 4 

2 cups coconut milk, almond milk or any milk you like
½ cup chia seeds
¼ cup honey or maple syrup
½ tsp. vanilla extract, optional
Favorite fruit – blackberries, blueberries

Pour ingredients into a jar and mix well. I use a whisk. Let settle for 2 or 3 minutes then whisk again. Keep mixing until you see no clumps. Cover the jar and store in fridge for three hours or overnight. Just before serving top with your favorite fruit and enjoy!

Hint: After an hour in the fridge, take out the pudding and shake or whisk it a few times to help it gel evenly.

Notes:
• Chia pudding can be put in small glass jars, like baby food jars, small mason jars, etc.
• Can be stored for up to 5 days in the fridge. Although this recipe uses all-natural ingredients and is not a processed food; it does taste best within two days after it is made. I prefer to make it at night to have it ready for a great breakfast the next morning. But often I make several small jars, so they are available for two or three days.
• You can buy chia seeds at all major grocery stores

Whole Chia Seeds vs. Blended:
There are two texture options for Chia Seed Pudding. I prefer whole, but if you prefer smooth, put all of the ingredients in a high-speed blender and blend, until smooth; instead of whisking.

Chia Seed Pudding Variations:
There are dozens of way ways to change this recipe. Have it for a power-packed breakfast or a simple dessert. Change the texture, color, flavor, or sweetness. Good thing is it is near impossible to ruin it. 

• Add ½ cup chopped dates, bananas, pecans, or strawberries. Or, try blending fresh strawberries into a juice and use as part of the liquid in the whole chia seed recipe.

• Chai Flavor: Add 1 teaspoon ground cinnamon, a pinch of cardamom, and a pinch of ground cloves.

• St. Patrick’s Day Matcha: Add 1 Tablespoon Matcha green tea powder for a bright green chia pudding.

 

OVERNIGHT CHOCOLATE CHIA SEED PUDDING

Prep time: 5 minutes. Chilling time: 3 hours or overnight. Serves: 4 

¼ cacao powder or unsweetened cocoa powder, sifted
4 Tbsp. Maple syrup
½ tsp. ground cinnamon
¼ tsp. sea salt
½ tsp. vanilla extract
1-1/2 cups Almond milk Original or coconut milk (for creamier texture)
½ cup chia seeds

In a small mixing bowl add cacao powder, maple syrup, ground cinnamon, salt, and vanilla; whisk to combine. Add small amounts of milk and whisk until thick, then add remaining milk and whisk until smooth. Add chia seeds and whisk to combine. Cover and refrigerate overnight or at least 3 hours. (After an hour, remove from fridge and whisk again).

Note: Before serving you can pour into a blender or nutri-bullet and pureé for 30 seconds.

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK