Wednesday, December 26, 2012


RECIPE - Ahh, my first adventure to our newly opened Trader Joe's!  I entered with the intention of buying a guacamole kit and left having traded two crisp twenty dollar bills for two large bags of groceries.  Inside one of said bags was $5 the Chia Seeds, purchased (of course) on an impulse of sheer curiosity.  Very much intrigued by the idea of having new goodies to gobble up for breakfast (and hearing rumor that they help you lose weight), I took advantage of TJ's recipe for No Cook Chia Pudding and did a little SJ-style tweaking.  The result was something mildly funky, strangely sweet, and perfectly purple... oh, and did I mention that every spoonful is jam-packed with Omega-3s, dietary fiber, protein, and antioxidants!?  Ohhhhh, yes.

Here's the original recipe, straight off the Trader Joe's Chia Seeds package...
  • 1/4 Cup Chia Seeds
  • 1 Cup Coconut Milk
  • 1/4 Cup (or less) Honey or Agave Syrup
  • "Flavor of your choice"
All refrigerated for 2-3 hours.  I switched out the coconut milk for soy milk, opted for the agave, and added some dark chocolate cocoa powder.  The result was this...

Mmm... looks like some funky sort of tapioca, huh?  Yeah, that's what I thought, too.

Two bites in, I decided to enhance my gloopy, gloppy concoction with a generous cup of frozen blueberries.  Together, with a splash of milk, my blender whizzed up this little purple wonder that I am lovingly referring to as the pudding and jello's lovechild.

Interesting in experimenting with chia seed pudding?  Try this recipe out and enhance it as you see fit!  Then, share your recipe, pictures, and stories in the comments below!

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