If you’re a child of the 80s like me, then you’re probably wondering what’s the ch-ch-ch-chia seed doing in a pudding? I just discovered it last fall from a coworker who eats super healthy, but apparently it has been popular for the last few years. So yes, people are now eating the same seeds used to grow these little guys.
I created this simple Cherry-Almond Chia Pudding recipe last weekend, and it immediately came to my rescue! After hours cranking away on projects, I needed a mid-afternoon boost of energy. Fortunately, I had made this pudding the night before, so it was waiting in my fridge ready for me to dig in. It was the perfect afternoon treat—substantial but not too heavy, sweet but not too sugary. Chia pudding makes a great weekday breakfast too; it actually keeps you full longer than you might expect. Packed with omega-3s, protein, and fiber, chia seeds are incredibly nutritious and satisfying. We’re not the first to realize the health benefits of chia seeds; they were used to fuel the Aztecs, Mayans, and Incas. (Fun fact: C__hia is the Mayan word for strength.)
Since they’re becoming more popular, chia seeds are available in the health food section of most grocery stores—I was surprised to find them at my local Safeway! And there’s no need to buy a cherry pitter to remove those pits. Here’s a handy pro tip on how to use a pastry tip to remove a cherry pit; just press the cherry onto the top of it and the pit will slide out! Brilliant.