Chia seed is much more than a fad food and an ’80s gag gift. It was and is a major part of the indigenous food culture of South America, like potatoes and quinoa, they were born and bred there. The reasons why civilizations cultivated it for so long is that it’s a wonderful energy source that has lots of very good for you essential fatty acids.
Chia puddings and gels are a great way to start a hot summer morning, you make it once and have five days of cooling, refreshing breakfasts. Usually I stock up some different fruits to eat it with, especially fresh coconut meat (rare), Ataulfo mango (the best) and dragonfruit, all local favorites where I live. Ataulfo mangoes and dragonfruits are also from the same general sphere of influence, and they pair so wonderfully with a creamy and crunchy scoop of chia.
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Adding small doses of cannabis to your morning meal or mid morning snack can be a great way to medicate without any effort, and if you use it for pain management or neurodivergent therapy, you’re starting your day on a healthy note.
Chia Pudding With Fruit
Danielle Guercio 2011
Makes five ¼ cup servings, 5mg THC per serving
- 3 Tbs Chia seeds
- 1 cup Coconut Milk
- ¼ tsp Vanilla extract
- 1 tsp Honey
- 1 tsp Cannabis infused glycerin tincture*
- Fruit of choice (dragonfruit pictured)
- Coconut chips, turmeric, sesame seeds, and honey for garnish
In a clean jar, dispense vanilla, glycerin and honey. Add a splash of warm water and stir until dissolved. Add chia seeds and coconut milk. You can use black or white chia seeds, and you can also use any non-dairy milk that you’d like.
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Adding your own sweetener is best since the tincture has some sweetness to it, a pre-sweetened store bought product may come out a bit too sugary.
Stir well and refrigerate overnight. The mixture will thicken and turn into a creamy gel. Spoon into a small bowl or to be fancy, the shell of the fruit you’re topping it with. Try not to have more than one serving the first few times you eat it, if you overdo it, you’ll have issues. Top with fruit, I like to use ⅔ the amount of fruit to chia. Sprinkle with sesame seeds, coconut chips, and honey for an extra tasty and gorgeous finish.
*Cannabis Infused Glycerin Tincture
In an oven safe container double sealed with foil, decarboxylate 3.5 grams finely ground cannabis at 225 degrees Fahrenheit. Put cannabis in a mason jar or vacuum sealed bag, pour over 2 oz vegetable Glycerin and seal tightly.Place in a water bath at just under boiling for 1 hour. Strain and keep contents in a sterilized container. Stores indefinitely in freezer.
You’ll eat this as quickly as you prepare it, it’s very effortless and still looks impressive, exciting, and even a little inspiring. I can’t think of a better way to kick things off no matter what time you wake up.
Photos: Maria Penaloza