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.

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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.

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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.

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Blood Orange & Rose Chia Seed Pudding

Prep Time: 5 minutes

Cook Time: 1 hour

Yield: 5, half cup servings

Ingredients

  • Basic Pudding:
  • Whole coconut milk - 1 (13-ounce) can
  • White chia seeds - 1/2 cup white chia seeds, or black)
  • Honey - 2 tablespoons
  • Vanilla extract - 1 teaspoon
  • Cinnamon - 1/2 teaspoon, ground
  • Blood Orange & Rose:
  • Whole coconut milk - 1 (13-ounce) can
  • White chia seeds - 1/2 cup white chia seeds, or black)
  • Orange - 2 blood oranges, freshly squeezed juice
  • Honey - 2 tablespoons
  • Orange extract - 3 drops of orange extract
  • Crystalized petals - 1/4 cup

Instructions

  1. Combine the ingredients in a bowl and stir together.
  2. Let the pudding sit on the counter, covered, for at least 1 hour to thicken. If you are letting it rest for longer than an hour, refrigerate.
  3. Transfer the pudding to serving bowls and serve immediately or cover with plastic wrap and store in the refrigerator until ready to devour. That's it!

Notes

Allergens: milk

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