Today’s lunch features fabulous vegan chia pudding. Yes, the same chia seeds from the Ch-Ch-Ch-Chia Pet commercial. Chia seeds are some sort of superfood of the ancient Mayans and Aztecs—or, so the back of the package tells me. I understand that distance runners can use chia seeds to stay hydrated, because they soak up water/liquid in this crazy amazing way. Chia seeds are the new flax seeds. For reals.
This chia pudding contains the following:
- 1/2 cup chia seeds
- 2-1/2 cups almond milk
- 1-1/2 cups chopped strawberries
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
I put everything into my Vitamix (man oh man, do I love my Vitamix—yes, I’m one of those). Then you just put the blended up goodness into the fridge and it will thicken up after a few hours (I usually leave it all day or overnight). That’s it. You could also blend everything except the chia seeds and then stir in the seeds separately. The chia seeds will plump up and end up with a consistency similar to tapioca. Chia pudding is one of those things: you’ll either love it or hate it. It has a slightly gelatinous quality. If you love tapioca pudding, tapioca pearl tea and mochi, you’ll probably love chia pudding. If tapioca makes you gag, don’t bother trying. You can just sprinkle chia seeds on your granola to get a little ancient superfood power.
Besides the plant-powered pudding of awesomeness, we have a mini whole grain pancake with chocolate chips and berries (leftover from Sunday Pancake Morning and looking slightly singed in this picture—that’s what I get for reading the Sunday NY Times and cooking pancakes at the same time), and an ode to the end of stone fruit season (pluots and peaches from the farmers market). For a treat, Lily gets dried apricots and Iain gets a prune (both from the farmers market). I know what you’re thinking. A prune? For a treat? But, a good prune is nothing more than a good dried plum—mmm, concentrated sweetness.