Chia seeds are pretty ubiquitous now and I like them as much as the next London-based food blogger. When a friend told me I was ‘glowing’ I put it down to the chia seeds I had been consuming a copious quantity of at the time, and since then, they’ve become something of a cupboard staple. My developing concern about that little thing which sustains all life as we know it called The Environment is throwing a bit of a spanner in the works of my perfect romance with chia seeds. More on that later.
It was the surfer-cooks of the brilliant Bondi Harvest who initially introduced me to the mighty chia seed. This chia seed pudding is tops. Simple and quick to make, it’s exactly what’s called for now I’m back in the big smoke and relishing my early morning commutes (kinda). Make it the night before for a speedy getaway next morning. Don’t let the frogspawny appearance and unfamiliar texture get in your way – enjoy it. Sugar free. Filling. Tastes a bit like rice crispies. Awesomeness itself.
Notes on my recipe
As I become more conscious of all things green (in part, as a result of getting my nose stuck into Anna Shepard‘s fantastic and very readable How Green are my Wellies? ) I’m beginning to wonder more about whether I’m able to justify the use of hyped ingredients which have travelled thousands of miles before they meet a happy end in my little glass jar. This is something I’m going to have to read about some more and work through. It may mean that lovely chia seeds (and some other bits and pieces) get the chop. For now, only make this pud if you have some chia seeds hanging around. Don’t go and buy some ’cause I told you to. I didn’t.
I’ve made this recipe without fruit, using a little honey to sweeten it which also works nicely. Pretty much any fruit would work really well – grated apple, fresh chopped peaches, even sliced banana. I often use frozen fruit such as berries and mango which bring a brilliant freshness to grey rush-hour mornings. I suppose the comments on green above can also be applied to some fruits you may want to use. Sorry about that.
Ingredients (serves one)
- 3 tsp chia seeds
- 70ml almond milk
- 3 tbsp Greek (style) yoghurt
- 2 tbsp oats
- Fruit (see notes above)
- 1 tsp mixed seeds
- Put the chia seeds, almond milk, yoghurt, oats and fruit into some sort of vessel that can be securely lidded. I use a smallish jar. Put the lid on and give it a good shake.
- Pop in fridge for few hours.
- Serve with the extra seeds. Enjoy. Now grab your keys and get out that door.
Are you a chia convert? Can you justify using ingredients sourced from far flung places? Do you know a more sustainable alternative to chia seeds?
I’d love to know your thoughts so feel free to leave a comment below!