Uh huh… it’s what you spread on a clay figure of Kermit the Frog and wait for a mass of green fuzz to grow. Chia seeds have been around for a long, long time. I first heard of them while working at Kimberton Whole Foods. A co-worker would add them to her smoothies, boosting her fiber intake. Like flax seeds, they are rich in the omega-3 fatty acids but unlike flax seeds you do not need to grind them for your body to easily digest. You can sprinkle them on salads, use in muffins or cookies, blend in your pancake batter or make this tasty pudding. Chia seeds are crunchy and pretty much flavorless (or mild nutty flavor) when but when added to liquid it becomes gelatinous.
I love puddings but they don’t have too much nutritional value and are often thickened with eggs. I don’t eat eggs. The chia seed spin on this recipe makes this a healthful vegan, raw, gluten & dairy free treat. This recipe is easy to prepare and does not require warming. Keep in mind, like several raw food recipes, nuts are full of fat and calories, you need to be mindful of the amount you eat! Lastly, top with seasonal fruit, especially peaches.
- 1 cup raw cashews
- 1½ – 2 cups non-dairy milk, coconut water or lite-coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon raw, organic agave, optional and to taste
- 4 tablespoons chia seeds
- Combine cashews, milk, vanilla extract and agave in a blender or high speed blend until creamy.
- Stir in the chia seeds, cover and refrigerate for at least 4 hours to “gel.”
- You may want to add more liquid but wait until it has set. On the other hand, if it is too thin add a teaspoon of chia seeds.