Aromatic Chia Pudding Recipe

This recipe combines aromatic hydrosols with fruits or berries, coconut milk, and chia seeds for a delicious, low-sugar dessert or snack. I give you a basic template and then some flavor combination suggestions based on what I’ve experimented with and enjoyed. I love the subtle flavor a hydrosol adds to this pudding – it’s a gentle tease for your tastebuds not a full-on assault from the spice cabinet. 🙂

You may enjoy reading Dr Weil’s article on the Benefits of Chia Seeds.

IMG_20160816_123604Aromatic Chia Pudding

From my Intro to Hydrosols course:

1/3-1/2 cup Chia Seeds (use more if you want a thicker consistency, less if you want a thinner consistency)
one 13.5 ounce can of coconut milk
30 mls hydrosol
12 ounces filtered water

In a quart-sized mason jar combine the milk, hydrosol, filtered water, and chia seeds. I use a long-handled spoon or a butter knife to distribute the chia then cap it and shake vigorously. This goes into the refrigerator for an hour then I shake it again to prevent clumping. If there’s stubborn seeds sticking to the bottom or sides of the jar even after shaking I use the spoon or knife to scrape them off. The chia pudding is usually “set” after a couple of hours but I usually make it the day before and let it sit in the fridge overnight.

Now for the really yummy part: deciding which hydrosols and “toppings” to use for your pudding. Here’s some of my favorites:

  • Cacao hydrosol with shredded coconut flakes
  • Peppermint hydrosol with cacao nibs
  • Lime hydrosol with caramelized banana (I do this on the stovetop with butter, rum, and dark sugar)
  • Cinnamon hydrosol with bourbon apple butter
  • Neroli hydrosol with grilled peaches
  • Thyme hydrosol with fresh blackberries (you can macerate the blackberries in honey and hydrosol overnight for extra sweetness)
  • Rose hydrosol with cardamom (add the cardamom to the pudding before it goes in the fridge) and fresh mangoes

Well, you get the idea, my friend! Look at what’s in season and consider both traditional and non-traditional food and flavor pairings. If you’re hesitant about a hydrosol combination try adding a teaspoon (5 mls) of hydrosol to a half cup of fruit or berries and let them sit a few hours before tasting.

Happy, full belly wishes to you and yours! I’d love to hear what you end up trying so please come back and leave me a comment after you’ve whipped up a batch!

By | 2016-10-17T20:48:48+00:00 August 16th, 2016|Aromatherapy, In the Kitchen|1 Comment

About the Author:

Amy holds her board certificate in Reflexology (ARCB), is a clinically-trained Aromatherapist (CCAP), and an Aromatic Medicine Practitioner. She launched her private practice, The Barefoot Dragonfly, in June 2004 with a special focus on women’s health, pediatrics, and pain management. Amy sees clients and teaches a 200-hour aromatherapy certificate program and a 300-hour reflexology certificate program at her studio in Northwest Austin. She offers phone consults for private and commercial aromatherapy consultations. See her CV here: http://www.amykreydin.com/amys-cv/

One Comment

  1. Patty August 17, 2016 at 10:44 pm - Reply

    If you ever saw how Chia is shipped in huge cargo vessels from overseas, it would disgust you. The containers are typically 20 foot wide by 40 foot long and hold tons of fermenting Chia. I have never seen a shipment arrive in port not rotting….. It should be illegal for this to be processed and sold in food and prized as something nutritious. I wouldn’t even feed it to a dog and unfortunately Chia is now processed in to dog food and treats!!!!

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