Lately, I realize that my posts have resembled that of someone going through a period of enlightenment and discovery. While this may actually be true, I do love writing about other things.
So today’s post is dedicated to a chia seed pudding that I made recently. Specifically, strawberry mango chia seed pudding.
Now, one thing I’ll tell ya about the food I make – normally I don’t use a recipe (unless I’m baking, but that’s rare these days). If I do, I definitely make modifications that fit my lifestyle. While I love tapioca, rice, even chocolate pudding, my body doesn’t love the dairy that’s in it.
My go-to sweet treat these days is an apple or orange (yeah, I know, BORING). But it’s because my stomach can’t handle it. Several years back, long before I was making the stuff myself, my sister and I went to Whole Foods and saw that they sold chia seed pudding. This was the first time I’d ever heard of such a thing and decided to try it – it was mango flavored. I.WAS.HOOKED.
Everytime we’d go or she’d go and I asked, I’d end up with a couple of these little containers of pudding. The best thing about it was the fact that it didn’t make me feel bad after eating it. I definitely had to get used to the texture, but after that, I didn’t look back.
Fast forward a few years and I decide to attempt it myself. After much trial and error, I found the combination that worked best for this pudding-y texture. Here’s my “recipe” if you’d like to try it for yourself:
1/4 cup of chia seeds (I used black chia seeds)
1 cup of milk (I used almond because almond milk is bae)
Sweetener of choice (didn’t really use a measurement here, just squirted some honey in there until I felt like it was right)
Strawberries (I used about 5 large strawberries, but that was wayyyyy too much for one serving)
Mango (2 – same as the strawberries, there was a lot left!)
First thing I did was put the chia seeds, milk and honey into a mason jar and shook it. This is the easiest way to make it. You’ll have to shake a few times as the seeds start to “gel” and clump together; but after a couple of shakes, put it in the refrigerator for a few hours.
When ready, puree the mangoes and strawberries separately. The strawberries I used were frozen, so I used a little bit of water to get it going. I also added some maple syrup (maybe a tablespoon) to the strawberries to sweeten them up a bit, but I ended up not needing to do that.
Now, if you’re tryin’ to get all fancy-like with your puddin’, you can layer it up like I did, otherwise, just plop the purees on the top and go to town. The mangoes were extremely ripe when I pureed them, so they were sweet enough for the entire kaboodle.
If you have a problem with texture but still want to try, I’d say try the pudding without the fruit first. Most folks have had fruit puree (or sorbet) before, so the only new thing to try is the pudding itself.
That’s all I’ve got for you today folks. No update on any existential crisis I may be experiencing or revolutionary epiphanies. Just good ol’ chia seed pudding. =0)