My babe loves chia seeds hydrated in coconut milk/cream!
Adorable! And itās fantastic when made with canned coconut milk.
I think the best one i ever had was at this kinda intense raw vegan restaurant and they used the flesh of young coconut with cashews and coconut oil; it was really creamy and rich.
This place- (they make killer soups too)
http://www.quintessencenyc.com
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You may have just solved a mystery for me!
A sushi place in South Pasadena (Tokoro, I think - I donāt really recommend it) serves an iced tea that tastes of toasted grains, and I love it! Iāve asked what it was but ran into a language barrier - assumed it was some sort of toasted rice, but barley makes more sense.
Thank you!
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Maybe itās genmaicha you had. Should be available at an Asian supermarket.
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Ah, another definite possibility!
Even if it isnāt what I was served, this definitely sounds very appealing - since I live in the San Gabriel Valley, I have access to MANY Asian grocery stores (and now yet another reason to go browsing their aisles!). Thank you!
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If you eat Chia Seeds do you grow vegetation all over your body?
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I think that can be roasted buckwheat seeds tea, also called Soba-cha. It is quite close to Genmaicha in taste, which consists of green tea leaves and toasted brown rice. I like both!
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No, the chia pet only grows in your tummy. 
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Weāll finish the pitcher of Joejitos today (my Joe rarely drinks and the Joe next door doesnāt drink at all so strawberries were added to mojitos instead of rum,) and will make a new pitcher of flavored water today. Maybe strawberry basil since both are plentiful in the garden. Ginger-mint-lemon-cucumber is the usual around here.
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Still enjoying flavored waters, pineapple cores remains my personal fav.
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Iām a recent convert to shrubs. Made a bunch this summer and drank them mostly in sparkling water or just plain cold water. Also superb in cocktails.
Iāve tried ginger, fennel, watermelon-lime, mango-pepper, lemon, and orange so far. All using a cold method rather than the boiled method. Really lovely, and a big crowd pleaser.
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Weāve done Blueberry-Ginger, Strawberry & Balsamic, Pineapple & Jalapeno, Pomegranate & Rosemary & Rhubarb. All delicious but I like the Rhubarb the best. Peaches are in so next up is Peach-Lavender.
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Iāve been rinsing out the saucepan after making jam or compotewith some water, then pouring it into a couple glasses, which I leave in the fridge. More like a fruit drink than an infused water. So far, Iāve done this with plum jam, strawberry jam, blueberry jam and raspberry jam.
Iāve been enjoying them a lot. I often infuse water with strawberries, raspberries or nectarines.
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