Chia pudding, not pet

I have fond memories of practically inhaling vanilla tapioca from the pudding bar in Whole Foods in high school. It wasn't until I tried the chia pudding at Le Pain Quotidien that I realized that I could find a healthier version. Now it's time to get to really know chia. I know what you're thinking those awful plants that give animals their fur and give Homer Simpson a head of hair, and yes these are the same seeds that are used to grow those plant. However, chia seeds are actually an awesome add-on to your diet. I throw them in my Greek yogurt or smoothies. They're the highest plant source of Omega-3s meaning reduced inflammation and heart disease. They also lower blood pressure and can help prevent diabetes. Really there's no reason not to love them.

The seeds are dry and a bit hard at first but soaked in liquid or yogurt they become soft and almost tapioca like, which is why they make a great pudding alternative. This is the most basic version, but to make a chocolate flavor just add cocoa or if you're not already sick of pumpkin flavored everything a little canned pumpkin is great too. This makes a great breakfast or can satisfy a sweet tooth.

Chia seed pudding
Serves one
1 tbsp. chia seeds (that little purple bag from Trader Joes and I are best friends)
1/4 cup milk (I like almond milk, a vanilla coconut milk could also be great for a super sweet version)
Agave (just a drizzle)
Silvered almonds/berries/mint to garnish

1. Mix everything except your garnish together in a small individual bowl or a cognac glass for dramatic effect.
2. Cover and stick in the fridge for a couple of hours.
3. Remove and mix everything up. The seeds have likely shifted to the bottom so you want to make sure all firms up evenly.
4. Put back in the fridge and leave in the fridge for 12 to 24 hours.
5. Garnish prior to serving.