I started blogging because I wanted to share some random thoughts with the world and find out what people think about them – in other words start a conversation. After all I am a Calcuttan and which Calcuttan worth his/her fish curry doesn’t like a good conversation! So far I have loved the conversations (even if a one line comment) with not only friends but also with other bloggers who I would never have met otherwise.
The unintended consequence of such conversations has been that I have come across interesting ideas on other blogs – like this post on Summer Chia Seeds Pudding by cookingwithoutlimits. So what was to be, in true Bengali style, only conversations over an imaginary cup of tea, somehow has inspired me into trying these ideas out for myself.
I thought I would have a go at making chia seed pudding. The blogosphere seems to be full of recipes for this “superfood” dessert. For the longest time I have sprinkled chia seeds on yogurt, salads, grilled veggies and fish, but I never thought anyone could eat a full bowl of that mushy gel. But then, I never knew of these recipes.
For the few who may not have come across chia seeds yet, they are full of omega fatty acids, fibre and protein among other nutritious vitamins and minerals – no wonder they are called Superfood! Just imagine if one could add all this healthiness to your snack menu, how cool would that be!
I made the pudding at home in two different ways and it took 5-10 minutes to prepare – it’s healthy as well as quick and easy.
Chocolate Chia Seed Pudding with Raspberries
What’s needed (measurements for 3-4 servings)
- 2 cups Almond milk (or any milk preferred)
- 1/2 cup Organic Chia seeds (readily available at all supermarkets)
- Handful of raspberries pureed (or any berries available)
- Squirt of maple syrup or honey (optional)
- 50 gms of 70% dark chocolate (small pieces)
Boiled the milk and chia seeds and turn off the heat. Add in the chocolate pieces and maple syrup. Let it cool down and pour it in a cup.Top it up with the smooth raspberry puree. Cool it in the fridge for few hours (or overnight) before devouring the bowl of goodness. To make it more appealing to the eye, garnish with more berries and chocolate shavings on top.
White Chia Seed Pudding with Nuts and Blueberries
What’s needed (per serving):
- 3/4 cup Milk (Almond or otherwise)
- 3 tbsp Organic Chia seeds
- Handful of blueberries
- 1 tbsp Roasted Almonds flakes
Pour the milk into individual cups. Mix the chia seed very well. Cool them overnight in the fridge or for few hours, till they set properly. Garnish with lots of roasted almond flakes and blueberries.
I had one of these health-bombs-in-a-bowl for breakfast and one for a late afternoon snack. I think it would also be good for dessert. Other healthy alternative ingredients can be added too: any fruit, nuts or type of milk can be added to customise according to individual taste.
My 2.5 year old picky eater did not really enjoy the tapioca pudding like texture the first time. So the next morning I blended everything in a high speed blender into a creamy chocolatey pudding. The monkey thought it was kind of an ice cream and a treat for him, so he was more than happy to eat the little portion he was given, with lots and lots of chocolate shavings on top.
A happy kid = a happy mom!