Jasmine Pearl Infused Coconut Chia Pudding with raspberries

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Chia  or Salba is the new super seed... or really, it's one of the oldest super seeds. They are more rich in Omegas than flaxseed and because of their high antioxidants, they don't need to be refridgerated - without it, they can stay fresh for up to two years. They also don't need to be ground, unlike flaxseeds, for your body to absorb the nutrients.

These babies have more calcium ounce per ounce than milk. They are a good source of fiber, magnesium, phosphorus, and iron. Chia seeds are also a complete protein. One tablespoon contains 2 grams of protein, nine percent of your daily calcium and seven percent of your daily iron (this is based on a 2,000 calorie diet).
How exactly do chia seeds turn into this delicious tapioca-like pudding? They absorb the milk (or juice), creating a fun, seedy delicious goo. In Central America, they add chia seeds and lemon or lime juice with a little sugar (certainly optional) to water to create "chia fresca." I'm definitely going to be trying this instead of purchasing more fiber products.

Chia seeds can be found at your local health food store or online. Amazon has several brands as well as vitacost. I bought mine through Azure. They had the best price $5.65 for one pound.

So on to our recipe...

I chose jasmine pearl green tea to infuse the coconut milk. Jasmine has a lovely, subtle scent. It pairs well with fruits, peaches, raspberries, and plum in particular. And coconut milk adds a fun tropical flavor. I resteeped this tea for a refreshing cup after and it was delicious with the hint of coconut milk still present. I used frozen raspberries that I had picked last summer since raspberries aren't in season and I wanted to use what I had on hand. Feel free to use a different berry if you like.

Jasmine Pearl Infused Coconut Chia Pudding with Raspberries

Ingredients
1 tbls Jasmine Pearl Green Tea (I used Rishi Tea Organic Jasmine Pearl Loose Leaf Tea )
1 1/2 c coconut milk
1/4 c chia seeds (whole)
1 cup raspberries
Optional 1 ts agave nectar

Directions
1. Heat the coconut milk until gently boiling.
2. Remove from stove. Add jasmine green tea. Let steep for ten minutes.
3. Add chia seeds once milk is cool.
4. Let sit thirty minutes to overnight in fridge. (I put them in glass yogurt containers)
5. Top with fresh or thawed raspberries. ENJOY!

This recipe is ch..chia-rrific!

This is a good, short article from Dr. Weil about chia seeds.

Hope you had a wonderful weekend! We had such a lovely time with Amaressa taking her downtown.