Blood Orange & Rose Chia Seed Pudding

My day was like this pudding. Reflective and bright, with a big orb of sunshine; my curls were prickling at the chance to steal back some blonde. I’m just tickled by Cayuga Street, flush with new blossoms softening the treescape and muddied lawns as they unfurl at lightening speed. My mind is flooded with tiny pearls of thought, and so with little sleep the hours and tasks rolled by in a coconut haze, which praise to the sun! was dreamy. No hint of the lethargic fog I might feel in Winter.

This tapioca-style pudding is a marvel and a synch, thanks to good ole’ ch-ch-chia! I’ve heard oodles of great stuff about chia seeds: chia this and chia that! It’s popping up everywhere, yes, even in my granola. Chia seeds are packed with antioxidants and omega-3’s. More curiously, however, they have the amazing quality of expanding in liquid, acting as a binding agent much like flax seeds would. This is how chia pudding came to be. It’s a gluten-free and sugar-free dessert, or a feel-oh-so-good breakfast.

I’ve offered the most basic recipe for this pudding below, which will take you five minutes to fashion and 10 seconds to devour. The blood orange and rose petal is optional, for anyone feeling a whimsical state come over them.