Chia seed pudding. The quintessential vegan food. It sounds healthy, looks weird, and seems vaguely edible.
Fortunately, only one (well, okay, two) of those descriptors is correct...
Although chia seeds are better known as the little black things that made your Chia Pet's hair grow in the '80s, they're actually an ancient grain. Chia seeds were a staple in both Aztec and Mayan diets, and were coveted for their ability to increase energy and stamina.
Today, they're considered something of a "superfood." Not only do they help stabilize blood sugar and reduce blood pressure, but an ounce of chia also contains nearly 42% of your RDA of fiber and 18% of your RDA of calcium, and is completely free of cholesterol. In addition, these tiny seeds are made up of 20% protein, and are chock full of healthy omega fatty acids.
Bonus: chia seeds also have the highest antioxidant concentration of any known food.
If that's not enough to make you wanna try a vaguely edible recipe. I don't know what is.
Recipe: Chia Seed Pudding
1 1/4 c. plain, unsweetened soymilk (or non-dairy milk of your choice)
1 Tbsp. agave nectar
1 tsp. vanilla extract
1/4 c. chia seeds
1/2 tsp. lemon zest
fresh strawberries, sliced
1) In a mason jar, combine soymilk, agave, & vanilla extract. Cover with lid & shake to combine ingredients. Add chia seeds & lemon zest to jar; shake again.
2) Refrigerate, stirring/shaking occasionally, until a pudding-like consistency is reached. Four hours or overnight should do it.
3) Serve topped with sliced strawberries. For a variation, top with fresh blueberries & a dash of cinnamon. Alternatively, use chocolate soymilk/juice, or orange/lime zest when making the pudding - the possibilities are endless!