If you haven't gotten the memo, chia seeds are all the rage these days. Here's a little history lesson on the chia seeds that I came across in this month's ADA Food & Nutrition Magazine:
"Grown in Mexico & South America, chia seeds are said to have been used in Mayan and Aztec cultures for supernatural powers. Like flaxseeds, chia seeds have a mild, nutty flavor, but unlike flaxseeds, they can be eaten whole as well as ground... Chia seeds are an integral ingredient in the Mexican and Central American favorite drink chia fresca, in which the seeds are mixed into lime or lemon juice with added sweetener. The suspended seeds make an impressive drink presentation."
Here is their version of lemon chia seed pudding I recreated.
1 tbsp. olive oil
2 tbsp. of maple sugar
2 tbsp. of maple syrup
1 large lemon, zest & juice
1 cup almond milk
1/4 cup chia seeds
**I ended up having to just about an 1/8 cup more chia seeds just to get the right viscosity. And I also substituted the maple sugar with real sugar because I didn't have any maple sugar at the time.**
Blend together the olive oil, maple sugar, maple syrup, lemon juice and zest, and almond milk. Add chia seeds, whisk together and let sit for 15 minutes (in the fridge) until jelled. Serves 4. Bon Apetit!
