Looking for a fast, nutrient dense snack?
This is one of my favorites and it is topped with rose dukkah (pistachios and rose petals).
Chi chi chia… in my childhood when there were 4 TV channels, I remember endless commercials for the chia pet. Never in my wildest 8-year-old dreams did I imagine that it was going to be a part of my diet 40 years later. I mean seriously, I revisited it maybe around college to get one of the chia pets as a prank gift. It did occur to me then as I was just starting to think in more depth about food as medicine that it might be a cool way to make sprouts for myself… however that never went any further and neither did my relationship to chia as something to eat.
Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family native to central and southern Mexico, or of the related Salvia columbariae of the southwestern United States and Mexico.⠀
Jump forward about 15 years later and interestingly, it had emerged as something to make “pudding” and jams with. I found this a bit outlandish until I tried it… and then perhaps for a moment, I thought this could work. However, the issue was that it always was too thin. I thought that it might be a ratio issue so I decreased the plant milk to chia ratio. Nope. That resulted in a thick mucus block that really was just not palatable. Then I finally found the compromise thanks to inspiration from @rainbowplantlife. Mixing chia with plant yogurt and viola it was now a wonderful pudding consistency. So with my Ayurvedic studies, I thought about what other flavors we could add as in infusion. This recipe is a rose-infused tea that gave a wonderful flavor. I don’t add sweeteners as usually the yogurts and additional fruit is enough of the sweet taste.
Share this post with others who could use inspiration to try chia.
It is an incredibly nutrient-dense food and a great pantry staple for a busy person.
It is also gluten-free!
How do you like to use chia?