The Salvia Hispanica, or "chia", is a plant in the mint family. The seeds are tiny and mostly dark colored, and very, very healthy. It gets thrown into the "Super Food" category a lot, but that doesn't really mean all that much as some of the stuff that gets the title isn't all that fantastic. When soaked in liquid chia seeds expand and gelatinize, providing the perfect consistency for stuff like puddings.
What I love about this is that it is so easy to make, and it makes a fantastic quick breakfast or snack. It also gets better with age. Make it the night before and eat it in the morning but I think it tastes best 2 days later.
This is my base recipe for chia pudding. The stuff is very filling so you don't need much of it. Make it in the container you'll be storing it in and keep it in the fridge. Top it off with stuff like fresh fruit, granola, nuts, chocolate, whatever. Since the pudding will continue to thicken over time, I always tend to thin it out with more milk right before eating. But you don't have to. I also never seem to measure these days, but generally 1 1/2 cups of liquid to 4 tablespoons of chia will start you off well.
Classic Vanilla Chia Pudding
4 tablespoons chia seeds
1 1/2 cups milk of choice
1/2 - 1 teaspoon vanilla extract
1 1/2 tablespoons honey - or to taste
Whisk all the ingredients together in a container and refrigerate overnight. Eat.
And now the version that you see here:
Vanilla Almond & Plum Chia Pudding
Desired amount of classic vanilla chia pudding
vanilla almond milk
1 plum, pitted and chopped
Place pudding in a small bowl and pour in almond milk to taste. Mix and top with chopped plum pieces.