Looking for one of the next big superfoods? Think chia.
That’s right. The stuff your parents used to grow on ceramic pets, heads and other sculptures has become today’s trendy superfood.
Chia seeds are high in omega-3 fatty acids and are also considered a good source of calcium, manganese and phosphorus. People have begun adding them to water, smoothies and yogurt. They’re sprinkling the seeds on breakfast cereal, salads or energy bars and even just eating them by themselves.
Chia seeds can also be gelatinous, depending on how they”re used, which you’ll find if you do add them to water or in this recipe for Coconut Chia Pudding, which comes from Fernando Aciar, owner of New York’s FeelFood, an organic juice bar and food shop. He presented it during the recent Latin Flavors, American Kitchens symposium at the Culinary Institute of America’s San Antonio campus.
It doesn’t take much to make it, but the end result is like a coconut-laced rice pudding, only without sugar or starch.
So, let’s see: It’s a dessert that’s actually good for you. Even better, it tastes great. What else do you need to know?
Coconut Chia Pudding
1 quart coconut milk
1 cup coconut water
6 ounces chia seeds
1/8 teaspoon Himalayan sea salt
1 generous ounce maple syrup
Zest of 1 oranges
1/4 teaspoon cinnamon
In a large bowl. combine coconut milk, coconut water and chia seeds. Refrigerate for 2 hours.
In a separate bowl, thoroughly combine salt, maple syrup, zest and cinnamon.
Add chia mixture to maple syrup mixture and combine well.
Makes 12 (4-ounce) portions.
From Fernando Aciar/Latin Flavors, American Kitchens