I planned to bring you along as I went for a run in our new home, but pop-up showers mean no running for this gal! That may sound rather wimpy — and it is — but I used to run in the rain all the time in high school, and the feeling of stagnant water sloshing around my toes never appealed to me for some reason. Anyway, do you really want to go running when the sky looks like this?
I swear, I could see lightning strikes all the way to Wisconsin.
Change of plan, then.
There’s a brand of kombucha I really like with chia seeds floating throughout like soft/crunchy bits of deliciousness. Or stars. Pick your metaphor. I’ve only bought it a few times, because for the cost of one bottle, I could buy approximately .2644 pounds of my favorite cheese. What’s a penny-pinching dietitian to do? Why, make her own, of course!
I don’t have kombucha fermenting in our kitchen, nor am I likely to in the future. I tried making it once a few months before starting this blog, and while it was “tasty“, the visual of the kombucha “mother” was too much to handle. Kind of like a pale, flattened version of Jabba the Hutt. You can click on the kombucha link for a picture. You have been warned.
Since kombucha is made from sweetened tea, I decided to make this tea:
This green tea has a slightly sweet taste, so I didn’t add sugar. You can. A little bit will suffice.
Brewing, about 1.5 cups tea:
Chia seeds are full of omega-3 fatty acids (good for the heart), protein (good for nearly anything), and fiber (good for … well, you know). They become gelatinous in water, creating tasty puddings and drinks — such as this one!
Tea transferred to a glass for visual awesomeness. About 1 tablespoon of chia seeds added:
Aaaaand, the seeds settle to the bottom. I let the glass sit for a while so the chia seeds could swell. And they did:
After chilling for about 8 hours, then stirring:
While the mixture was much thicker after chilling, I still couldn’t being the seeds into perfect suspension. Perhaps I didn’t use enough chia seeds? In any case, this chia tea drink was delicious: smooth and creamy, with a hint of crunch in the seeds. If you haven’t tried this combo before, I definitely recommend it! How often do you get a non-smoothie drink with protein? Besides, if you don’t end up liking the seeds, you could always make a Chia Pet.
Update: Checked the chia tea this morning (9/6) — the seeds have expanded to fill nearly the entire glass. Sweet, sweet success!
Creamy Chia Tea
Prep Time: 5 minutes
Keywords: raw beverage gluten-free vegetarian vegan chia seeds
Ingredients (1 serving)
- 1 to 1.5 cups brewed tea (green, black, etc.)
- 1 tablespoon chia seeds
- 1 teaspoon sugar (optional)
Stir tea and chia seeds together. Add sugar, if desired. Allow to sit for 12-24 hours, or until chia seeds swell to fill the glass. Stir and enjoy.
Q: Have you ever tried chia seeds? What’s your favorite way to enjoy them?