Friday, August 22, 2014

Vanilla Bean Chia Seed Pudding


Happy Friday! 


I barely forgot I was going to post about this today. We have some fun things planned this weekend and then next week my husband and I are going to the beach with some of my family. I'm already looking forward to that! This Sunday my husband and I are attending a 4 hour advanced canning class. I'm so excited. I'm so glad that Ben is not only willing but excited to come to these kind of things with me. How did I luck out in that department, I'm not sure! We loved cooking together in college and it's still one of our favorites. You guys will be sure to reap the rewards and pretty pictures (hopefully!) of our canning class. If you're in Atlanta and haven't been by the Preserving Place yet, it's definitely a must. I will write more about the shop next week, but in the meantime I wanted to post a little recipe for you that Ben and I have been making pretty much daily these days. Laura talked on Monday about Fiber. It's one of those words that is similar to grilled chicken-- to me it sounds just boring and just so healthy. It's over-used and I think every American knows we need fiber, but who really cares!? It's kind of like the whole drinking water thing. You know? Living a healthy natural lifestyle though, one can't escape the need for fiber. I tend to think that we just naturally would get enough of it if we are eating good. And we do. However, when Dr. Shumway came to visit New Orleans and did a health consultation on me and my blood he noticed I wasn't really having good digestion. I take digestive enzymes and probiotics, but when he asked me if I eat a lot of chia seeds, hemp seeds, and flax seeds my answer was a definite no. I mean does a not even 1/4 of a teaspoon sprinkling of chia seeds on my smoothies every two weeks count? :/ Hence, Dr. Shumway encouraged me to incorporate more chia seeds, hemp seeds, and flax seeds into my diet. Since doing so I've definitely noticed a difference in my digestion and even in other areas of my body. We have come to think of new ways to utilize them, and chia seed pudding isn't really a "new way." Chia seed pudding is almost getting to be the new kale salad-- overused. We even already have a recipe for chia seed pudding on our blog already, that Laura wrote. Not only is it already talked about, but you can even find it in your local grocery store these days in a little container. Have you guys tasted that little container though? I have and I can say I just don't like it, at all. Ben started making chia seed pudding when he was on a candida cleanse and it's become our new daily dessert. Am I allowed to say that his recipe is my favorite?! It is still our daily dessert even though the cleanse is finished. It's sort of the equivalent of the one-ingredient frozen fresh fruit turned ice cream. It's delicious and easy. It's even a tasty breakfast option, and it couldn't be easier. It's seriously easier (and way more exciting) than oatmeal-- even the ones you leave in the fridge the night before. We've made this little pudding for others and I haven't had one person that dislikes it yet. This would be a great breakfast for kids, working moms or dads, or even college students. I mean it's a great breakfast for me and I'm none of those. This was one of my husband's creations and I had him write out the instructions below. I hope you simply just try making this and you will see how scrumptious and easy this is! 

P.S. If you're having trouble committing to this recipe and want to try out the whole chia seed pudding thing before you commit to making it, I can't recommend enough True Food's chia seed pudding. I wrote about True Food Kitchen once before and to date (except for Ben's) their's is the best I've ever had. Make sure you ask for coconut milk whipped "cream" on top. You will be amazing at how delicious this pudding is. It may  be my top favorite restaurant dessert right now, and for me that's surely saying a lot. I know you will love it!

To Read The Recipe Click Below...





Ben's Chia Seed Pudding
-1/2 cup of coconut milk use the canned coconut milk, and definitely use the full-fat, not "light" option
-2-3 tbsp. of chia seeds we use organic 
1/2 tsp. of vanilla or half of a vanilla bean 
5-6 drops of stevia extract I realize the herb Stevia has gotten a bad wrap. It can sometimes be bitter depending on where you buy it from. Ben and I made our own Stevia extract and that is what we use. I realize you may not have access to that and no worries. Just play around with whatever Stevia you may have. If you are completely averse to Stevia then I would use a 1-2 tsp. of Maple Syrup or raw local honey. I don't use agave, but that's always an option if you feel comfortable with it.

Directions: 

Shake the can of coconut milk before you open it. Pour into a mason jar. Stir the chia seeds into the coconut milk until thoroughly incorporated. Refrigerate for 4 hours or overnight. I think it works best overnight, but four hours is enough. After you have let it set in the fridge, stir and check for consistency. It should be thick exactly like pudding and stick well to the spoon. If it is not thick like pudding and supple like the texture of whipped cream, then add more chia seeds. Once you have reached a pudding like texture add the stevia (or sweetener of your choice) and vanilla. Taste. Then serve! 

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