Ch Ch Ch Chia Seed Pudding

It’s not just for your terracotta Elmer Fudds anymore.

Chia seed pudding. Photo credit: Elmastudio via Visual hunt / CC BY-NC-ND

Chia seed pudding. Photo credit: Elmastudio via Visual hunt / CC BY-NC-ND

I saw this recipe in Food and Wine’s Health Food issue.

The stuff makes itself. Dump the right ratio of chia seeds, almond milk, and lemon zest in a jar, shake, and let it sit in the fridge overnight. I topped mine with shaved almonds and pineapple. I didn’t have agave nectar on hand, and actually, I forgot the recipe called for sweetner altogether. It didn’t matter, it was great without it. Feel healthy and just a bit cool eating this slightly crunchy pudding – note, if you aren’t a tapioca fan, skip it.

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About Becky Fifield

Becky Fifield is a cultural heritage professional with 25 years experience in institutions large and small. She is currently Head of Collection Management for the Special Collections of the New York Public Library. An advocate for preventive conservation, Ms. Fifield is a Professional Associate of the American Institute for Conservation, Chair of the AIC Collection Care Network, and former Chair of Alliance for Response NYC. She is also a scholar of 18th century female unfree labor and dress. There's a bit of pun in the title The Still Room, delineating a quiet space brimming with the ingredients of memory, where consideration, analysis, and wordcraft can take place. Ms. Fifield’s interests include museum practice, dress history, historic preservation, transit, social and women’s history, food, current events, geneaology, roadtrips, and considerations on general sense of place. Becky and her husband, Dr. V, live in the Hudson Valley.