Carob Chia Pudding

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Carob Chia Pudding

My Little Blue Heron

Carob isn't chocolate, but it's often used as a stand-in. If you’re a devoted chocoholic, you’ll snort at this statement. I’ve never been a chocoholic and I admit, I’m a vanilla. But excellent chocolate is delicious. I am not turning my back on chocolate. This is just not about chocolate. It’s about carob. 

When you’ve had enough, say “cacao.” 

Some interesting facts about carob: 

Carob is from an evergreen tree that’s indigenous to the Mediterranean and the Middle East. The pods that grow on the tree are ground into carob powder.

Wikipedia refers to carob powder as an “ersatz cocoa powder”, popular during the 1970’s natural food ‘movement’. (Will someone please edit that article.)

Carob is naturally sweet and chocolate is naturally bitter.

Chocolate is associated with triggering migraine headaches. Carob is not.

Are YOU a chocoholic? Seems like every other person I meet is. There’s truth to it. Wikipedia says, “Enkephalin triggers opioid receptors similar to those triggered by heroin and morphine use. This chemical leads the brain to desire more after chocolate is initially consumed, which can lead to addiction.” There’s lots more to read about this, and I don’t think it’s exclusive to chocolate. It probably has much to do with sugar and fat. But it makes sense. There’s a great deal of both in delicious chocolate.

Let’s return to carob. Here's a link to the NIH article on the nutritional profile of carob. It's pretty cool.

Making chia pudding is a snap. I prefer the texture when I make it in my blender, but you don't need a blender.

It’s dairy free, gluten free, vegan, low in sugar, high in fiber and it has protein and nutrition. I like the addition of maple syrup, but if you don’t want it sweet, omit the maple syrup, or add some stevia! Well, wowza me yowza.

You can add stuff, like chocolate carob chips, toasted coconut, or when you serve it, add some fresh fruit. Try some dairy free whipped oat or coconut topping!

Join me while ersatz back to the 70’s? 

pudding peace and love out to you,

jane

Carob Chia Pudding

Ingredients:

1 cup almond milk (or any milk of your choice)

2 Tbsp. carob powder (I like Anthony’s Organic)

4 Tbsp. organic chia seeds

¾ tsp. pure vanilla powder (linked) or 1 tsp. pure vanilla extract

optional: 1 Tbsp. pure maple syrup (or sweetener of choice)

Procedure:

Using a blender: (I use a Vitamix), place ingredients in listed order in your blender and pulse until mixed. You may have to stop and scrape down the sides. Pour into one large serving bowl or individual pudding cups. Refrigerate several hours or overnight.

Using a bowl: To the almond milk, whisk in the ingredients. Wait 5 minutes and whisk again to prevent chia seeds from clumping. Wait 10 minutes and whisk again. Pour into one large serving bowl (or use the same bowl) or individual pudding cups. Refrigerate several hours or overnight.

Serve “as is” or garnish.

Serves 2

Pumpkin Chia Pudding - Ayurvedic for a change?

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Pumpkin Chia Pudding

Adapted from The Everyday Ayurveda Cookbook by Kate O’Donnell 

by Blue Heron Kitchen 

I like this recipe so much. It’s gluten and dairy free. It has no processed sugar. It has protein! Enjoy this pudding as a meal, for breakfast, lunch, or as dessert. It’s not too sweet. Of course, you may wish to make it sweeter. I had some date issues (the Medjool date kind, thank you), so I left them as chunky treats in my pudding. They didn’t blend (in my Vitamix, go figure.) I recommend that unless your dates are extremely moist fresh, soak them in warm water for about 10-15 minutes before adding to the blender. Or, you can add date or coconut sugar or a tablespoon of raw honey. 

The spice mix (recipe below) is a great one to have on hand. It’s so nice to change it up and substitute it for your conventional pumpkin pie spice. Add it to your seasonal baked goods. It’s really lovely and an added perk is that it'll aid your digestion!

Ayurvedic cooking is a world that I’ve just begun to explore. Seasonal cooking is integral to this world. It makes sense to eat what’s in season, doesn’t it? When it’s cold, have soup. When it’s hot, eat cooling foods. When it’s Thanksgiving Indigenous People's Day, eat pumpkin.

Kate O’Donnell writes cookbooks for westerners. I recommend you look at her books.

I hope you enjoy this simple recipe. 

peace, love, pumpkin and

thank god for Joe and Kamala!

jane

Pumpkin Chia Pudding

Ingredients:

2 Tbsp. chia seeds (I use organic)

½ c. non-dairy milk (almond, oat, cashew)

½ c. pumpkin puree (homemade is best, but if using canned, organic is best)

½ tsp. vanilla extract or ¼ tsp. pure vanilla powder

1 Medjool date or 2 deglet moor dates, pitted, soaked for 10 minutes and drained

1 tsp. pure maple syrup, organic is best

1 tsp. ‘everyday sweet spice mix’* (recipe below) (or pumpkin pie spice)

optional dash of freshly grated nutmeg for garnish.

Procedure:

In a small bowl, soak the chia seed in the non-dairy milk, for five minutes, whisking frequently to make sure they don’t clump.

In the container of your blender, put the remaining ingredients except the nutmeg. After five minutes of soaking, put the chia seed mixture on top.

Blend on high for two minutes, until smooth and whipped.

Put into two dessert bowls or one bowl for a main dish. 

Serve with a dash of freshly grated nutmeg.

*Everyday Sweet Spice Mix

(You can halve this recipe if quantity is too large.)

2 Tbsp. ginger

2 Tbsp. cinnamon

1 Tbsp. ground cardamom

mix together with a whisk and store in a small jar. 

Blueberry Cardamom Chia Pudding

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Chia Pudding with Blueberries and Cardamom

Adapted from Gena Hamshaw by My Little Blue Heron

Chia was always a novelty item that grew into an animal that looked like green upstate roadkill. They sold it at the drug store for $10. I think they grew it into other shapes too, maybe Santa? I will call this my pet chia pudding.

Some people have issues with the texture (kinda like tapioca meets large quinoa). Here's why (especially for vegans/vegetarians and people seeking these nutrients): Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium. A 28-gram, or 1-ounce, serving of chia seeds also contains 5.6 grams of protein. Interest piqued? 

This pudding will win you over to the acquired taste. It’s delicious. It’s beautiful in color. Add it to or add to it: layer it with overnight oats, yogurt (dairy or non-dairy), mixed into smoothies, cereal, or sprinkle some granola or nuts or fresh or dried fruit over it. On its own, it's purple chia haze. 

You’ll need ground cardamom (I grind my own so it’s really fragrant and fresh). The original recipe calls for fresh blueberries, but I make mine with frozen organic blueberries that I buy in large bags at a really great price at Whole Foods and it’s yum. Frozen or fresh, when you can, use organic berries. Use unsweetened almond milk. My favorite is Califia. They make an unsweetened vanilla that rocks. Maple syrup isn’t inexpensive. I buy mine at Costco or Trader Joe’s. Vanilla extract? It’s a fortune. I’ve been making my own with bourbon and vodka and used vanilla beans – it takes time, but the result is lovely and will save you some cash. Vanilla powder is great. Authentic Foods makes a good one, but there’s some sugar in it. Most vanilla extracts have some sugar added – even my holy grail vanilla extract, Baldwins, has sugar. grrrr.

I make this and I freeze it in ½ cup containers. It’s great for snacks and school lunches. 

This may become your first and last chia pudding recipe.

peace and love,

jane

 

Great read by Sharon Salzberg

Blueberry Cardamom Chia Pudding

Equipment:

Blender

Ingredients:

1/2 cup chia seeds (white or black)

2 ½ cups unsweetened almond milk

1 cup blueberries, preferably organic, fresh or frozen

1 ½ tsp. ground cardamom

1 tsp. ground cinnamon

¼ cup maple syrup (you can use agave, but I haven’t)

1 tsp. pure vanilla extract

Procedure:

Measure and put chia seeds in a large bowl that will accommodate at least 4-6 cups.

Place all ingredients (EXCEPT CHIA SEEDS) in a blender (I use my Vitamix) and blend on high until smooth.

Pour blueberry/almond milk mixture over chia seeds and mix well with a fork or a whisk.

Let sit for five minutes.

Mix well (again) with a fork or a whisk and let sit for ten more minutes.

Stir again. Cover. Refrigerate overnight.

Stir. If too think, add some almond milk.

Texture is similar to tapioca (very small beads.)

Enjoy!