The Most Instagrammed Food Since Avocado Toast
For years, I had a personal policy not to make chia pudding. This was a part of my broader approach not to acknowledge the existence of „superfoods“. It’s not that I have anything against these foods in practice, I adore blueberries and mangosteens and even like spinach (not a big fan of kale, though). The whole concept just seemed – and still seems – to encourage a stupid way to think about eating. If your diet as a whole is crap, eating vast quantities of acai berries or flaxseeds is not going to change that fact. Focus on specific foods instead of balance and variation has always irritated me.
It also seemed to me that the popularity of chia seeds was largely based on the fact that the pudding can be dressed up with pretty berries and coconut flakes for social media, where it looks gorgeous in artfully arranged old jam jars. I have just checked and #chiapudding has almost overtaken #avocadotoast (334 000 versus 342 000 mentions) on Instagram. If and when this happens, it’s a major modern culinary milestone.
Despite my skepticism, I suddenly found myself soaking little black seeds in almond milk last week. I think I was under the influence of this hilarious piece on Gwyneth Paltrow, my newfound enthusiasm for physical activity and Anett Velsberg’s quick, appealing and easy-to-follow video. I was also bored with my cooking and therefore easily seduced by pretty pink foods.
I took Anett’s recipe as the basis (it’s important to get the liquid/seeds ratio right), but of course modified it, because JUST CANNOT FOLLOW A RECIPE. On this picture, there are two versions: one with almond milk, vanilla and blueberries and the other with coconut milk, rose syrup and raspberries. As long as you include a liquid and some chia seeds, everything else can be pretty free form. You can use fresh and/or frozen fruit, add sweeteners or not, make it more filling with granola, seeds and nuts or turn it into a dessert with chocolate and cocoa powder. Just note that the seeds need some time to absorb the liquid, so while the pudding is extremely easy to make, it’s not quite as quick as the video suggests. I’ve let my bowls sit overnight, but a couple of hours should be fine.
The verdict? Frankly, the unflavoured pudding doesn’t taste like anything. The texture is slightly bouncy, as the seeds soak up the liquid and look (and feel) a bit like caviar. It is very versatile, however. You can use the very neutral (read: boring) chia base for any flavours and additions you like and that’s probably one reason it’s so popular. Sure, you could do the exact same thing with yogurt, but the general dairy panic means that this is no longer an option for many. And that, I wager, is the other reason for the ubiquitousness of chia.
Will I make this again? Possibly. There is nothing especially super about it, but variety in one’s diet is, after all, a good thing.
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Like you I am at best neutral about chia pudding – cannot quite persuade myself it is something I need or want. It does look pretty and suspect part of the issue is I haven’t really tried to make it interesting but I prefer the idea of choc-avocado mousse if we are going down the superfood route or just rice pudding. Some superfoods are great but surely all foods are super if enjoyed in healthy moderation as part of a balanced approach to life? (Sorry I find the whole naming foods one thing or another slightly frustrating since all can be good or bad depending on context)! I must say the pictures are very pretty and make me think of fresh blossom!
Yes, that’s my problem with superfoods, too – although I guess vegetables are slightly more super than French fries in most contexts. How do you make the avocado-chocolate mousse? And the chia puddings do look cheerful and they tasted better than I expected, but what I really need are some quick and nice savoury breakfast recipes.
Chocolate avocado mousse- a relatively decent recipe is essentially 2 ripe avocados, 3 tablespoons cocoa powder, squeeze lime juice to taste, and 3-5 tablespoons runny honey (or you can melt chocolate which is already sweetened and skip the honey I think). Add all to the food processor and hey presto mousse! It makes a change from the classic chocolate mousse and of course can be varied, served with fruits etc…Also useful if you have dinner guests who can’t do dairy etc and it looks pretty when topped with raspberries, strawberries and so on (also can add whisky or grand marnier instead of lime juice to give it more edge). I am never sure re breakfast – quick and savoury often involves some yoghurt with whatever is around on top but that is not a prefect solution I am all too aware!
The mousse sounds easy and delicious, will give it a go – thanks! I think it’s something my sister might like, too (she is more health-concious than me).
Isn’t the texture slimy? I haven’t tried it but tbh I am more than content with my daily porridge 🙂 and kefir +fruit pyre smoothie. And I roll eyes to the superfood concept too
I prefer porridge, too, but chia oudding isn’t really slimy. The coconut version was actually really nice and creamy, thinner liquids give a gloopier and less enjoyable texture (in my limited experience). I much prefer eating it with fruit and something crunchy rather than unadorned, but the same is true for yogurt – and even porridge.
Reading this post made me realize again why I take your advice on skincare and other matters- it’s your rejection of superlatives and hyperbole that I appreciate. I am completely turned off by the whole superfoods propaganda machine- it is just that imo. Surely the long living people of the various “blue zones” have never even heard about these nutrition fads. I have been a lacto-ovo vegetarian for close to 30 years (since I was about 13), and it always irritates me to to speak with a recent vegetarian/ vegan convert who quotes some bogus lifestyle expert who proclaims that one food or another is a miracle food for people who do not consume animal products. Just like in skincare, nutrition too is full of misinformation and false advertising. But I am going to try to make that pudding with the languishing bag of chia I have in the freezer?. Thanks!
I’m very excited that an actual vegetarian is being sort-of inspired by my food post! Where do you usually go for recipes? And the chia thing is worth trying. The first time around I made it with 2 cups almond milk (the same quantity as in the video) – that gives you a pretty big bowl of pudding. And then you can add different things every time you eat it, so that it doesn’t become boring. It kept three days in the fridge with no issues (ok, it may have looked a little sadder by day three), so the effort per day is really quite minimal. I felt frozen berries worked better in the blending stage and fresh ones as toppings. And I prefer to add almond flakes or a little granola to make it more substantial. Thank you for your nice words, too!
To answer your question about cooking inspiration-
I have a large collection of cookbooks that’s always proliferating. But I must say, blogs and websites have become a more trusted source for me given the instant feedback one is able to get from others who have tried the recipe. 101cookbooks is a very inspiring website as is the Sprouted Kitchen. I also take cooking classes every once in a while in various venues (lately it’s been the natural gourmet institute here in NYC). I highly recommend doing that.
Dearest, I’ve been lurking. Mea culpa! First of all, I just wanted to let you know that I have been reading and will continue to do so with great pleasure. Sincere congratulations on the new job and all of your other adventures. Regarding blogs, I’ve been going through a quiet phase, with intermittent blurting here and there.
Serendipitously (is that a word?) I just read some sort of crap advice (imho) about yet another “wellness expert” extolling the virtues of “healthy fats”. Rant alert! Plus blurting galore! This person advices adding coconut oil, cocoa butter and ghee to your morning coffee. Oh, and collagen. (How about some bone broth, too? Avocados, anyone?)
A few years ago, I began to realize that if I were to try to consume the sufficient amounts of healthy foods advised, I would need to have massive amounts of money, plus the time to procure and prepare said items and the space to store them. Oh, and an exercise regimen geared to adjust to the calorie load. So basically a full-time effort focused on consumption, plus overtime. But lo and behold, the American market has adapted very well and can now offer a full range of products for all of our needs! Until the next fad pops up, and those products languish on our shelves and in the fridge…
One of the main concerns I have is that the one-size-fits-all approach doesn’t work for everyone, and we’re bombarded with such an incredible array of options that doing the research can feel overwhelming. I feel that a slow and thoughtful approach is the best, but we usually won’t/can’t devote our time to it. The second concern I have is that we are encouraging the consumption of particular products at an alarming rate which may deplete them and/or encourage markets to develop them, at which point we may flit on to the next thing which may devastate an economy based upon their production.
I do have the feeling that DNA research may be of benefit to many, and of course there are companies now devoted to providing you with the specific diet, supplement and exercise regimen developed according to your DNA. (Plus meal packs delivered to your door!) That too may prove to be difficult if you’re an Inuit whose optimal diet is whale blubber who is currently living in southern California. Like Maya has said, there’s a propaganda machine. We are living in an era where speed is essential, and we tend to rely upon an increasing number of experts espousing what we should be doing. We feel we don’t have the time nor the desire to appreciate our own intuition or response to everything we’re exposed to, and we rely upon the information we’re given. I certainly understand this accelerated approach, and the desire to strive for optimal health by utilizing the information we’ve gleaned through an infinite number of sources. I can’t help but think of the multitudes who have no access to this information and yet continue to thrive on what we would deem unhealthy.
Anyway, I’ve never tried chia pudding! My dad had diverticulitis, and couldn’t eat small seeds like sesame (or chia?). That fact resides in my brain, and could be an innate intelligence on my part or one of my irrational decisions based on stupid shit.