Chia Seed Pudding

There aren’t many things to get excited about around this time.  Summer is ending, and with it are the hopes and dreams of all the summer things you wanted to do and kept putting off.  The leaves will turn, and they will be glorious, but not as glorious as an ice-cold mojito at a roof-top summer shindig.

Today, while manning the post during a shift for our grow-nyc produce box pick-up, I got excited.  Not by the rain that came before we could take shelter, and not  by the beautiful and alluring array of farm fresh food amidst a sea of wilting and depressing produce that is found in our neighborhood grocery stores.  I got excited by a woman, or better yet, by what she taught me today.

During our pick up times, we like to spice things up with cooking demos for the masses of people who appreciate a little kitchen knowledge sharing and today was no exception.  Today our amazing chef KalaLea of Why Did I Eat That? prepared a deceptively filling dish of chia seed pudding topped with cooked apples and plums, leaving me swelling with excitement to go and try it at home!

And in the tradition of knowledge sharing, I now bring this recipe for the chia seed pudding to you:

2 tablespoons cocoa powder (optional, if you like chocolate pudding)
1/4 cup chia seeds
1 cup preferred milk (cow, almond, soy, WHATEV)
2 teaspoons honey, or to taste
1teaspoon vanilla extract

Directions

  1. Mix all of the ingredients in a jar, shake vigorously till well blended.
  2. Cover the jar with a lid and refrigerate 2 hours to overnight.
  3. Top with whatever fruit, nuts or other pudding toppings you want!
  4. Eat and Enjoy!