Saturday, December 21, 2013

Chia Seed Pudding with Toasted Coconut + Pomegranate + Pistachios

If you would've told me 20 years ago that I could eat the chia seeds from my Bart Simpson Chia Pet, I would have looked at you like you had two heads.  Turns out these little seeds are quite the powerful source of nutrition.

Chis seeds have become a staple in my pantry for the past year.  I like to sprinkle them in my smoothies, add them to salads and best of all, make the quick little pudding you see above!

When chia seeds sit in a liquid, they become gelatinous...which in turn satiates your cravings.  Just a small amount will make you full!  Which is perfect for the mornings when you need a quick and healthy breakfast.  I usually make a variation of this in a small mason jar so I can grab-and-go on my way to work.

Along with the piles of presents I need to wrap and cookies to be baked, we are going to have quite a busy weekend.  Tonight is our 8th annual Little Black Dress (LBD) Party.  My girlfriends and I throw it every year and it is always a blast.  We have friends coming in from all over the country to celebrate and I can't wait to see everyone!

I hope you all have a lovely weekend!

Chia Seed Pudding with Toasted Coconut + Pomegranate + Pistachios
2 cups almond coconut milk blend (plain almond milk is just fine)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons chia seeds
1 pomegranate, seeded
1/4 cup coconut, toasted
2 tablespoons crushed pistachios

Mix the almond milk, syrup and vanilla together in a bowl.  Add chia seeds and whisk to combine.  Place mixture in refrigerator and let chill for at least 2 hours.

Preheat oven to 350 degrees and spread coconut evenly on a sheet pan.  Bake for 3-5 minutes, keeping a close eye in it and flipping/stirring it around at least once.  Remove from oven and let cool.

Break open a pomegranate and remove the seeds.  I like to do this over a bowl of water, that way the seeds will sink and the membrane pieces will float to the top.  Skim off the floaters and drain the seeds.

Place pistachios in a bowl and crush.

Remove pudding from refrigerator and transfer to individual bowls if desired.  Top with toasted coconut, pomegranate arils and crushed pistachios.

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