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I hope your week is going well and has treated you to a new adventure or two (in the kitchen or out), or at the very least
some really good coffee.
If you’re anything like me, this is my favorite time of year for cooking magazines. Every chance I get, I find myself looking for the longest checkout line. A few extra minutes to gaze at holiday recipes, everything looks beautiful and absolutely delicious
Today, a few fun links from around the web to share
Mark Bittman on Why I Quit My Dream Job at the New York Times (Hint: more boots on the ground) [via Time.com]
Does your family have any weird food myths? All the weird myths your family told you about food [via Food52]
Another reminder of how stress will make us sick [via The Atlantic]
On the heels of a short series about calcium .. Why Dairy Isn’t the Answer to Improved Bone Health [via Food Coach NYC]
Is it possible that in all of our attempts to take care of ourselves, we can develop food perfectionism? Dr. Christine Northrup on What’s Eating You [via The Chalkboard]
Is Expensive Cheddar Cheese Worth it? [via Food52]
All of our Thanksgiving questions answered (!) [via Bon Appetit]
The real reason germs spread in winter [via BBC]
Is it possible to really live a free life with so much of our information, money, searches, online? If you’re not paranoid, you’re crazy (Hint: Please pass the tin foil) [via The Atlantic]
Can Fast Food Be Good For You? [via The New Yorker]
A real-life modern horror story that began innocently enough, with pizza. Haunted by Hackers: A Suburban Family’s Digital Ghost Story [via Fusion]
I find myself eating chia seeds more and more lately. They’re wonderful for breakfast or as a snack. Topped with fruit, this pudding is fresh, light, and surprisingly filling. Sometimes it’s nice to add a sprinkling of granola for a little extra texture and flavor
The pudding is also simple to make
As far as texture goes, it isn’t seedy or crunchy, as the chia seeds absorb the milk, resulting in a tapioca-like consistency.
If you’d like to make a chocolate version, add a few teaspoons of unsweetened cocoa powder to each cup before serving, and stir well.
A few fun facts about chia seeds (via Dana James). They have:
More omega 3’s than a 4 oz piece of salmon. If you had some for breakfast, you could skip your fish oil supplement for the day
12g of natural fiber
The same amount of protein as an egg
They’re also a natural appetite suppressant, are gluten and dairy-free, and are rich in B vitamins and magnesium (nutrients required to counter stress)
Turned off by the texture? Try giving your pudding a few pulses in the blender; I bet it will really help
~ Adapted from Amy Chaplin
Vanilla Chia Pudding
- ½ cup chia seeds
- 1 vanilla bean
- 1 cup raw cashews, soaked 2-6 hours in 2-3 cups water
- 4 cups water, divided
- 8 medium-sized Medjool dates, pitted
- pinch fine-grain sea salt
- ½ tsp cinnamon
- 2 Tbsp coconut butter (or extra virgin coconut oil)
- 4 tsp vanilla extract
- fresh berries, to serve
- Place chia seeds into a medium bowl.
- Split the vanilla bean in half lengthwise, scrape out the seeds with the tip of a small knife, and add them to an upright blender.
- Place the vanilla pod in a bowl with chia seeds; set aside.
- Drain and rinse cashews, and add to blender with 3 cups filtered water, dates, salt, cinnamon, coconut butter, and vanilla extract.
- Blend on highest speed until completely smooth, about 1 to 2 minutes.
- Pour into bowl with chia seeds along with remaining 1 cup water, and whisk thoroughly. (Alternatively, if you have a large blender with a 6-cup capacity, you can blend in all the water at once).
- Let mixture sit for 10 minutes, whisking a couple of times to prevent chia seeds from clumping. Place in the fridge for 1 ½ - 2 hour or until completely chilled.
- Remove and compost the vanilla pod before serving.
- Divide into bowls, and serve chilled topped with berries. Store and leftover pudding in a jar in the fridge for up to five days.