Confessions of a Chia Lover: part 3

Have you seen the chia seed display at Freshlife and taken advantage of the new low price? As a FreshMail reader, I hope this series has helped you to realize the many ways these little seeds can improve your health and vitality. I hope you'll stop by soon and pick up a package of chia.

I also want to offer my sincere thanks to the Facebook friend and FreshMail reader who asked why I didn't put a hyper-link to seeds in this series. I apologize that we haven't yet listed the new seed packages on the web store. We'd be happy to take your order by phone. Just give us a call toll-free at 1-888-371-LIFE.

I'll conclude this series with a reminder that there are lots of ways to get chia seeds into your diet, and a daily serving is just 2 ounces. You can put the seeds in smoothies, sprinkle them on salads, bake them into muffins, stir them into oatmeal, add them to pancake batter (add an extra tablespoon or 2 of water or milk to the recipe), or just pop them in your mouth. You can keep chia seeds in your refrigerator covered in water and eat chia gel, or you can make them into a delicious and low calorie pudding. Beware, several of us at Freshlife are hooked on this recipe and can't seem to get enough. But what's wrong with a healthy craving anyway? It's a heck of a lot better than a McDonald's milkshake. So come on – join the chia fan club!

Ingrid Callenberger, Wellness Coach

Chia Chai Pudding

2 cups of plain, vanilla or chocolate almond milk
4-5 Tbs of chia seeds
2 tsps of maple syrup, agave or honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice

Combine almond milk and chia seeds and stir. Let sit for five minutes and stir again. Stir in sweetner and spices and let sit another five minutes. Continue stirring for several more 5-minute intervals till pudding thickens. For added convenience, add all ingredients to a container with a secure lid and shake instead of stir. If you let the mixture sit overnight you will get a pudding with a much thicker consistency.