Chia Seed Pudding

There is no recipe easier than Chia Seed Pudding!


I remember the commercials from the 80s: cha-cha-cha-chia! Wet the seeds and spread them on the terra-cotta–thing–animal–whatever.  Watch it grow!  I always thought it was strange, to say the least.  Somehow the product survived to this day, if only to take on the obscure, mostly being exchanged as gag gifts at company Christmas parties.  

But now there is a new Chia.  We have discovered the health benefits of chia seeds, and the Ch-industry has been revived.  Chia seeds are high in fiber, high in protein, high in antioxidants, and in omega-3 fatty acids.  They are easily digested, and do not need to be ground prior to eating.

Only two ingredients are needed for Chia Pudding:

Chia seeds and your favorite milk, at about a 1:4.  Just mix 1/2 cup seeds in 1 cup milk, and allow the mixture to sit for an hour or so, stirring occasionally.  What you get is a pudding about the consistency of tapioca, and you can make any flavor you wish.

In our picture, we have used Prairie Farms Red Velvet Milk, and have made a very tasty dessert, but you may use almond milk, soy milk, coconut, etc.  You may also add flavoring, or just start with flavored milk.

So easy a child can do it!







Rice Chex Dessert

Mom’s Rice Chex® Dessert


One more G-free dessert recipe from the holidays, then I will return to healthier foods.

While preparing the below ingredients, soften 1/2 gallon vanilla ice cream.

Melt 1 stick butter

Into butter, blend:

1 cup brown sugar

1 cup shredded coconut

1 cup chopped nuts

2 cups crushed Rice Chex®

Press 2/3 of mixture in bottom of 9×13 pan.

Spoon softened ice cream over mix, and top with remaining 1/3 of mixture.  Freeze until ice cream is hardened again, but let soften slightly before serving.  ENJOY!!