I don't know if any of you remember me commenting that I wondered if there was such a thing as raw tapioca pudding. That KRT thread started a craving that wasn't satisfied until I found this recipe for Chia Seed pudding, which bears a remarkable resemblance in both flavor and texture to cooked (quick-cooking) tapioca made with eggs and milk. (The color's a bit off, as you can see in the photo below, though I think the little black seeds look quiet exotic, don't you)?!
The "dangerous" thing is, with no cooking required, this recipe is altogether too quick and easy to prepare. I think I have made it every second or third day since discovering it! By now, I have come up with an even easier variation, made with a 14-ounce can of coconut cream + water, instead of cashews. (I'm afraid to investigate to see if the milk is raw, so I guess I'm not a true raw foodist yet. LOL!) -LuAnn
And now from the blog, elana's pantry:
Chia seeds are my new favorite food!
Rich in fatty acids, these seeds contain more omega-3's than any other vegetarian source. They are also quite high in anti-oxidants, minerals and fiber. Further, I find that they are quite soothing for my digestive system (and I'm always looking for a boost in that realm).
I got the idea for this smooth and tasty recipe from yoga teacher extraordinaire and raw foodie, Jess Price. I give her full credit for turning me on to both chia seeds and chia pudding.
Source: Recipe and photo from www.elanaspantry.com (see Description for further information), with notes added by LuAnn for KRT.