CH CH CH Chia!

CH CH CH CHIA!  For the past few months I've been experimenting with chia seeds.  If you haven't heard of them or used them, I suggest you try them out.  They are a high fiber, low calorie seed that has a "gelling" characteristic when they come in contact with a liquid.  I mix them in my oatmeal, yogurt, shakes, sprinkle them on my salads - the possibilities are endless.  Because of their gelling feature, they're also a great thickener for puddings and jellies.

Raspberry Chia Jelly

Ingredients

• 2 cups raspberries (fresh or frozen and defrosted) 
• 3 T chia seeds
• 1/2 t raspberry extract (or vanilla extract)
• 1/2 t light agave nectar (optional - I don't use)

Directions

1. Mash berries either by hand or in a food processor until almost completely smooth
2. Add berries, chia seeds, extract, and agave to a glass jar and stir to incorporate
3. Refrigerate for 1-2 hours or overnight until the jelly has thickened
4. If the jelly is too thick, add 1 t of water at a time to thin it out
5. Enjoy on a rice cake with homemade almond butter 

Strawberry Chia Pudding

Ingredients

• 1 cup unsweetened vanilla almond milk
• 2 T chia seeds
• 2 strawberries, diced
• 1/2 t strawberry extract (or vanilla extract)
• 1/2 t light agave nectar
• 1/2 t unsweetened shredded coconut, topping
• 5 blueberries or 1 strawberry, topping

Directions

1. Add the chia seeds and almond milk to a bowl and stir until combined
2. Stir in the strawberries, strawberry extract, and agave nectar
3. Refrigerate for 1-2 hours or overnight until the pudding has thickened
4. Remove from the refrigerator and top with shredded coconut and additional strawberries or blueberries

 I enjoy either of these snacks as an afternoon "pick-me-up" or an after dinner treat!