Sunday, June 15, 2014

Chia? I Hardly Know'a

Ladies and gentlemen, I've done it.

I have gone and bought the singular most bizarre thing I have ever bought in a food store, and that includes the time I went looking for mace.

That's right. I bought chia seeds.

What ARE you??

I bought these seeds for what looks like the absolute most disgusting...I mean, ahem, healthful, recipe I have ever seen on the Internet, bar none (well, none outside and buzzfeed lists about things the Russians eat.) If it weren't for the cherries, I don't think it would have anything in it I consider food.

And that this. Chocolate-Cherry Chia Pudding. Sounds so friendly and harmless in the title, right? It claims to be 'sugar-free, gluten-free, vegan-friendly and clean.'

I mean, so's my cat, but I wouldn't want to eat her.

But, the blogging pinteresting lady who posted this SWORE on the graves of her ancestors that even her "difficult" husband who is "allergic" to green foods thought this recipe was, and I quote, "actually good."

We'll see about that.

That's right, ladies and gents. I'm going to try this. I'm going to take one for the team. I'm going to put chia in my food.

Tomorrow, I fully expect that either I will have grown a cape and be able to fly, or I will be the proud owner of a plant-pet. Either way, I will let you know if this is a lie, a damned lie, or, indeed, actually edible.



  1. I put chia in both my porridge and my baby's porridge every day (except on Saturday when I make buckwheat buttermilk pancakes). I don't really notice them this way and the porridge has some organic milk and healthy sweetener with cinnamon and cardamom. It' actually really good - simple but sweet and satisfying. I have never tried chia any other way, but since they're healthy, this is how we get them in. Omega 3 - right?

    1. I guess! I've never actually tried chia before this, so that was one reason I wanted to try this recipe - it was really about time. But now I have them, so I better start sprinkling them in everything.

      Does it get tapioca-like, or stay crunchy?