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)
I love chia seeds. And I’m gonna love making this pudding too. It looks delicious. You can just keep them in jars and snack on them anytime you want.
Yum!!! I just made the banana-mango-lime soft serve by itself tonight and it is so good! Just hits the spot on a warm night. I will definitely be trying the whole pudding soon though! Thanks for sharing!
This looks so amazing i will try to make it myself..this article is making some of us to salivate…..a well prepared dish .. cogratulation.
Ok, I see I’m not the only human who leaves open cupboard doors while working in the kitchen.
This looks absolutely delish! I will definitely need to try this recipe over the summer. Any recipes using quinoa for desserts?
Wow!! How do you come up with all of these recipes?? Your own creations. They glow also! Can’t wait to try them.
Please keep this one posted for the long haul. I have you as shortcut on my phone for regular use. I made this from scratch exactly. First time for granola and almond milk. Its soooo easy and everything turned out superbly. This nut milk bag is a great find! What an attractive and tasty summer breakfast! I will use this for guests. My only hitch was the chia seeds didnt want to expand as much as normal. What am I doing wrong here? I let them stand overnight….Also, is there a way to add calcium to the almond milk like the store has (my brand has 50%
So delicious. Mine turned out browner than in the pictures but think that was because I used dates for the sweetener. Really good on fresh fruit also.
How do you read peoples reviews for your recipes? I’m sure there is something wrong with me b/c for the life of me I cannot figure it out!
I do the same thing Im always leaving cupboards open it drives my family crazy but I agree its more efficient! Making this this afternoon with unsweetened store bought almond milk but just ordered the nut bag cant wait to try it with homemade like your recipe suggests.
Thanks!
Sara www.wholistickitchen.com
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Chia seed puddings are a great addition to my breakfast menu. I do have to say that I get bored of smoothies.
Where can I find this Banana-Mango-Lime Soft Serve recipe!? I’ve looked everywhere on this site!? It looks delicious. Thank you!!
Hi Christine, It was actually a recipe I just came up with on a whim and didn’t post it anywhere, sorry about that!
This looks delicious but I have a quick (and probably very easily answered) question – what is that yellow custard-y looking cream that you’ve layered the pudding with? It’s such a pretty colour and looks amazing, but for the life of me, I can’t figure out what it is!
Hey Natasha, It’s been a while since I posted this, but I believe I made some kind of mango-banana soft serve in the food processor (simply process a frozen banana with some frozen mango and a splash of almond milk!) Hope this helps :)
So delicious will try this.
I’m smiling here with the ‘poltergeist shit’ lol.. I haven’t any suggestions yet but will think of something! in the meantime I’m so going to play that one on my husband! .. I have chia seeds at the ready, I love the texture of them, this recipe is a must try!!! thank you! :)
Oooh this looks divine! I’m always looking for different breakfast ideas and this looks perfect. I will probably stick with the easier version but chia seed heaven here I come!
I hope you enjoy it Makayla!
Yum! I was surprised how much I liked this … it’s mild but almost addictive. I’ll be making this again. Thanks for another great recipe.
Hey Wynne, I totally agree with you on it being addictive! I love this version so much…it’s so decadent tasting. So glad you enjoyed it too.
In the app your raspberry and mango layers look liquid-y. Do you make some kind of sauce with the fruit?
Hey Karrie, Oh I’m sorry it’s been so long ago since I photographed that for the app, I’m having a hard time recalling what I did exactly. I think I probably made a sauce with the fruit (heated the frozen fruit with some maple syrup maybe?)
I tried chia seed pudding at a great restaurant in Syracuse called Original Grain. Theirs was super thick. So much so that you couldn’t mix in stuff in it. Anyways, I knew you had this recipe so tried it per the instructions. It was excellent. I layered cocoa nibs and goji berries in it and it was delicious. I felt that making the almond milk was quite messy. I ran it in the juice extractor like I saw on a YouTube video. Anyways, it was a great experience and I’ll do this recipe again.
I’m so happy you enjoyed it Michelle!