Your comments on my Kitchen Quirks story were quite hilarious. They also led to even more funny stories here at home and among our friends and family.
I got a text from a friend shortly after posting.
“I’m reading your kitchen quirks post aloud to my husband (because he is absolutely nuts about the dishwasher just like Eric is). I finish reading it to him and he goes, “Ugh, I wonder what some of Eric’s tricks are? Did he write specifics?”
There are many inquiring minds as to what Eric’s dishwashing tricks are, it seems. Eric is in the process of penning an e-guide for dishwasher enthusiasts. Ok not really, but I told him he can’t keep his secrets all to himself for ever! Plus, I need others to know what I’m going through.
When we were talking about the blog post, Eric decided to mention another one of my kitchen quirks. You know, aside from general “chaos”. Apparently, I have this annoying little habit of leaving kitchen cupboards/cabinets and drawers open while I’m baking or cooking. I’ve been doing it for years. Basically, since I started cooking.
In my eyes, leaving the drawers and cupboards open is efficient. I do it because I know I’ll probably go back to that cupboard later on in the cooking process so I see no need to close it every single time. See it’s not lazy; it’s practical! I’m all about efficiency.
One morning about 4 years ago when we were living in our previous house, I headed downstairs to the kitchen for breakfast. Eric was still upstairs getting ready for work. As I approached the kitchen I immediately noticed something was wrong…very wrong.
Every single cupboard and drawer in the entire kitchen was wide open. Just picture your own kitchen with every cupboard door open and every drawer open. It’s freaky stuff, right?
I stopped dead in my tracks at the edge of the kitchen.
“OH… MY… GOD…”
I was absolutely horrified. Of course, I immediately assumed there was some kind of weird Poltergeist shit going on. Or some evil force taking over my kitchen. Or both.
I turned on my heels and BOOKED it upstairs. There’s no way I was going to wait around for the drawers to start spontaneously slamming or something!!
Eric started laughing uncontrollably. He then confessed that he opened every cupboard and drawer before bed to play a trick on me. What kind of sick person does that?
So it’s been 4 years since his prank and I’m long overdue for retaliation. I’m thinking it’s going to have something to do with his beloved dishwasher. I’m open to your suggestions, as always.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Gourmet Chia Seed Pudding
Yield
3-3.5 cups (serves 4-6)
Soak time
overnight + 2-3 hours
Prep time
Cook time
0 minutes
Total time
Creamy, rich, and thick chia seed pudding made from scratch! If you want to make the speedy version using store-bought almond milk and liquid sweetener, see the tip below. This makes a large batch (3 cups or so), but I discovered that chia seed pudding freezes well and it thaws beautifully in the fridge. So there’s never fear of any going to waste. I like to freeze it in individual servings in freezer-safe zip bags or small glass containers, so I always have a healthy snack on hand. If you aren't down with the tapioca-like texture of chia seed pudding, feel free to blend this pudding in your blender until smooth.
Ingredients
- 1 cup raw almonds, soaked overnight
- 3 cups filtered water
- 1 vanilla bean, chopped into a few pieces (optional, but recommended)
- 1/2 teaspoon pure vanilla extract
- Dash of fine sea salt
- 3 to 4 tablespoons pure maple syrup or 1/3 cup packed pitted Medjool dates, or to taste
- 1/2 cup chia seeds
Directions
- Place almonds in a bowl and cover with a couple inches of water. Soak overnight or for 8 hours. If you are in a rush, soaking for 1 to 2 hours works in a pinch. Drain and rinse almonds after soaking.
- Place almonds in a high-speed blender along with the 3 cups filtered water, chopped vanilla bean (if using), vanilla extract, and salt. Blend on the highest speed, for about 1 minute until the almonds and vanilla bean are pulverized.
- Place a nut milk bag on top of a large bowl and pour the almond milk into the bag. (You can also use cheesecloth placed over a fine mesh sieve, however a nut milk bag yields the smoothest result and is faster.) Squeeze the bag and press out all the milk. The pulp will remain in the bag/cloth (you should have about 1 cup of pulp).
- If using dates as your sweetener: Note: I only recommend using dates if your blender can pulverize them super smooth, otherwise use liquid sweetener. Rinse out the blender. Carefully pour the almond milk back into the blender and add the pitted dates. Blend on the highest speed until the dates are pulverized and the milk is super smooth. Add milk back into the bowl.
- Whisk in the chia seeds (and the maple syrup, only if not using the dates). Place in the fridge for 2 to 3 hours, until thickened and cold. Give the mixture a good stir every once in awhile to redistribute the chia seeds.
- Layer the chia pudding with mango, raspberries, and top with Coconut Whipped Cream. Chia seed pudding will keep in the fridge for up to 3 to 4 days. It freezes well too, just thaw in the fridge before ready to enjoy.
Tip:
- For a quicker version, simply use 3 cups of store-bought unsweetened almond milk, 1/2 cup chia seeds, and 2 tablespoons of pure maple syrup. Whisk everything in a mason jar and chill in the fridge for 2 to 3 hours.
- Ideas for using leftover almond pulp: Spread the pulp onto a baking sheet and dry it out by baking it at 300°F (150°C) for 25-30 minutes until lightly golden in some spots. Cool completely. Grind it in a food processor until a coarse flour forms. You can use the toasted pulp in granola recipes or any other baked goods you see fit.
Nutrition Information
(click to expand)
This recipe looks delicious! The photographs are so beautiful – some of your best work for sure in my opinion. ;)
Oh my God, how amazing is this!
super delicious! First time I tried adding salt to my Chia Pudding – game changer! <3
https://ndgbl.wordpress.com
Turns out Chia seeds have a very stupid habit of clogging up the sieve in the dishwasher. But I just can’t live without them. Well, I suppose I’ll just have to always lick the bowl clean. No problem!
I live in a house share, so there are always a few ups and down, particularly when it comes down to the kitchen. I love cooking and it seems to me that things taste best only after having made the biggest mess possible. It’s all organised chaos, of course! Everything has its purpose… °°-
Thank you Angela! Not just for this one, but in general. When I made the step to a plant based diet after having been veggie for a long time, your recipes and stories have saved me a number of times. I wish all the best in the world to you and your little family!
I was so optimistic about this recipe, that I went right out and made chocolate and vanilla pudding. Imagine my disappointment when I tasted it and it was ‘off’. I added sugar to help, but just threw both batches out. Do you think this may be because I put the chia seeds into the vitamix first to grind them and then added the liquid? Am I using the wrong chia? Could it go bad? Help?
Angela! I played that exact trick on my family about a year ago. My mom always makes fun of how when I’m in the kitchen, I never close any of the cabinets. So I decided to have a little fun with that. Everything was open save for the fridge; all cabinets and drawers, oven, microwave, both dishwashers, garbages. It looked nuts. My dad thought we were robbed and my mom was just really freaked out. So I totally get where your husband was coming from ;)
Hahaha! Love this story. I leave kitchen cabinets open too. Notably the one above the stove where the spices are and my partner always inevitably bangs his head on it because he’s tall. I will never learn.
Looking forward to trying this recipe too. It looks delish, healthy and easy! Thank you :)
I have been on an insane chia pudding for breakfast kick lately!!! I’ll definitely be working this into rotation. :)
For my latest smoothie bowl: http://alovelysideproject.com
xo, Lauren
Ummmmm…..just wondering…..What’s with the swearing? I’ve always enjoyed your posts so much because of your awesome recipes, equally awesome story-telling ability and the “cleanness” of your descriptions.
This recipe sounds great and my favorite part is the presentation – it looks just beautiful!
Hi Angela,
Just made the granola with some substitutions because of what was in the pantry. It is highly addictive! So good!
Oh boy. You should fill the dishwasher with those multicolored pompoms you get at party stores. That, or with something antithetical to the vibe of Eric.
I am so excited to order your first cookbook! Is there a way I can get the Canadian cover version? I LOVE that cover! But I live in the US.
Hi Megan,
If you order it from Amazon.ca they should ship it with a Canadian cover.
Looks delicious, just wondering do you have a rough nutrient breakdown of how many carbs / protein / fat are inside?
Thanks!
Love your new heading, photos & updates on your ‘about me’ section!! Eric and you look lovely. Keep up the positivism, Angie! Best of luck for your second cookbook xx
Can’t seem to locate the ‘tip’ that gives the store bought almond milk recipe. How much almond milk should I use? Thanks!
Haha – too funny about the cabinets – I tend to leave mine open as I cook/bake too – but then get mad at myself for doing so!
I am a huge fan of chia pudding – love this pairing with mango-banana-lime soft serve!
wow lovely thanks for sharing..
I tried this recipe the other night and it has a fishy taste. I have black chia seeds from Costco that are well within the use by date. What went wrong?
Woah! Gourmet is right! This looks so amazing, as do all of your recipes.
xx Lane
Such a great post! Your story was hilarious and the pudding looks delicious! Such a great way to use chia seeds. This could be a yummy breakfast or even dessert. Thanks for sharing!