Fine Cooking magazine runs a segment on what to do when you have succumbed to the lure of the club store and are now left contemplating a five pound bag of Brussels sprouts or vat of olives. But where are they now that I need them with my monster package of chia seeds? I hardly knew what to do with a tablespoon of this latest super food let alone a package that is so big that it needs to be resealable. I had started to dabble in chia seeds, purchasing them in very small quantities at very large prices at the health food store so I know that the lure of the cost savings drove this mass purchase. But then I got home with them and the bag sat on the counter for days, taunting me. I asked for advice on my Facebook page and got some suggestions but I was looking for something different. My husband, ever so helpful, suggested multiple chia pets.
I’d love to give credit where credit is due but I truly don’t remember where I found the inspiration for this chia pudding. It’s done the trick though – a delicious, versatile way to put a dent in my Costco-sized bag of chia seeds.
1 can light coconut milk
1 cup milk or milk substitute (I like unsweetened vanilla almond)
1/2 cup chia seeds
1 tsp vanilla extra
1 tsp agave nectar, or to taste
Mix all in a medium sized bowl and either let sit to expand and become more pudding-like or if you’re not going to eat it right away, I divide mine between 5 small plastic containers and keep them in the fridge for whenever I need a quick breakfast or snack.
But the best part is this is just the foundation. Now comes the fun part – customize it to your tastes! I’ve added a tablespoon of almond butter and topped with some toasted nuts. I think a ripe banana stirred in is divine. Have a chocolate tooth to satisfy? Stir in a little cocoa power and garnish with cocoa nibs. Or sometimes a few really ripe blackberries is all that it takes.
If you have a favorite way to use chia seeds, I’d love to hear about it as I still have plenty to go around – even with the herd of chia pets.