A couple of weeks ago I bought a package of Bob Redmill’s Chia seeds. I have heard some amazing things about how good they are for you and that you can make pudding from it. I wanted to make the pudding. Last week I used them to put into some blueberry muffins. This seeds are super absorbent. When adding them to recipes make sure you add more liquid to the recipe. I learned that. Here is the recipe that I used:

Chia pudding.

• 1/3 cup white chia seeds
• 1 1/2 cups milk
• 2 tbsp maple syrup
• 1/2 tsp vanilla

Instructions

1. Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
2. Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better.
3. Chia seeds will expand and turn into pudding the consistency of applesauce (it won’t get really thick).
4. Serve cold with sliced fruit or toasted nuts on top.

I made a couple of changes. First I didn’t use maple syrup. I used honey instead. Although it took a lot more shakes to get the mixture mixed up. It was worth it. The second change I made was using Dark Chocolate Almond Milk, the Silk brand. I made two of them at the same time. Because my nephew, who happens to be my caregiver was helping me with this recipe and wanted to try it. So we made one for him too. Monday I will find out if he liked it. I enjoyed it. I left mine overnight and I enjoyed it immensely. Even though technically this isn’t a book from “Practical Paleo”. It is still considered Paleo because there is no dairy or grain in this pudding. I just got it from a different recipe source. I found this recipe on the internet. Here is the link to the Chia Pudding.

This recipe was easy to do, no hiccups. The only hard part was shaking up the Mason jar to incorporate the honey. I just looked at it as an extra movement exercise.