Servings: 1 Prep: 5 min Cook: 0 min Total: 35 min
One of the things I really enjoy about my blog is that it pushes me. I low-carbed for about 2 1/2 years prior to starting this blog. I needed to know that it really worked for the long haul (Answer: With some tweaking for personal preferences and body types … YES it does!). During that time, I’d grown comfortable with my short list of recipes and techniques that I’d developed. It was interesting enough and always delicious. I never much felt like going outside what was already working.
With a blog focused on a new recipe, every single day, I need to push what I know. I can’t make the best chicken salad ever, every day! It needs to change. I need to grow and learn … and you along with me!
Chia is new to me. I am no expert … at all. What is Chia, you might ask? Chia is probably most known in the US as being the seeds responsible for Chia pets.
Asking the gurus at Wikipedia.org, we learn that Chia is actually a flowering plant of the mint family. It is grown commercially for its seeds, which are rich in omega-3 fatty acids and gut flora feeding soluble fiber. Chia has been eaten in South and Central American for thousands of years. When I lived down in Mexico, I saw it quite often. I even owned a few unopened bags! I’d see it at the local farmers market and even tried it in a few beverages, sauces and preserves. I was generally indifferent towards it. It didn’t seem to have any flavor and just sort of boosts viscosity in a liquid, while suspending small black seeds within it. I don’t know why, but it just never really held my interest.
Then, for whatever reason, I decided to give it a shot. I just went for it and make a big bowl soaked in almond milk with some nuts and cinnamon and Swerve. I waited about 20 minutes and took a bite, expecting a foreign taste and a slimy texture. I couldn’t wait to hate it. I WAS WRONG! DEAD WRONG! SO WRONG!!!
What I held in my hand was nothing short of oatmeal. It just about blew my mind how tasty this stuff was. It was a full flavored experience; sweet, spicy, thick and a bit nutty. The actual SEEDS have a texture not entirely unlike the little seeds (achenes) on the outside of strawberries. They’re quite pleasant! I was not prepared for how much I loved it. Now, I make little bowls of this at least once a week. For whatever reason, it’s always either the first thing I eat in the day, or the last. I can’t really decide if this is a breakfast food, or a dessert, but I love it. It’s delicious. I want a bowl, right now. Mmmmm ….
Note: When I make this, rather than using a fresh orange, a put a few drops of orange oil into it. This drops the carbs by about 3 or 4, while still giving me a very similar taste sensation. Just add a touch more almond milk to make up the lost volume. I didn’t want to add it to the recipe, as it might be seen as a strange ingredient (even though it’s one I love!).
Orange-Blueberry Chia PuddingPrint Rate
- 3 tbsp chia seeds
- 1/4 cup fresh or frozen unsweetened blueberries
- 1/2 cup almond milk unsweetened
- 2 tbsp 'Swerve' or other sugar replacement
- 2 tbsp fresh orange juice
- 1/2 tsp vanilla extract
- 1/2 tsp fresh orange zest (peel)
- 2 tbsp blanched and slivered almonds toasted
- 1 dash salt
- Mix the ingredients in a bowl. I like to much my berries a little bit, but you can leave them whole. Set aside. Mix again, about 2 minutes later. Mix again about 15 minutes later. After about 30 minutes of soaking, the seeds will plump, creating a thick pudding like mixture. Eat!
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* Learn More: More about this recipe and nutrition …