Posted on

pb & j seeds

Pb & j seeds

You have grown PBJ together with another variety? Please fill out our Strain VS. Strain direct comparisation form!

PBJ is an indica/sativa variety from ThugPug Genetics and can be cultivated indoors (where the plants will need a flowering time of ±60 days ) and outdoors . ThugPug Genetics’ PBJ is a THC dominant variety and is/was never available as feminized seeds.

You’ve stumbled upon a PBJ related thread into a forum or growers community? Connect it here and enable othe users to find this information fast and easy!

Comparisons

Here you see the latest PBJ photos, uploaded from our users! Altogether we’ve collected 2 pictures from ThugPug Genetics’ PBJ, check out our PBJ gallery to view them all.

Here you can find all info about PBJ from ThugPug Genetics. If you are searching for information about PBJ from ThugPug Genetics, check out our Basic Infos, Gallery, Lineage / Genealogy or Hybrids / Crossbreeds for this cannabis variety here at this page and follow the links to get even more information – or list all PBJ Strains (±3) to find a different version. If you have any personal experiences with growing or consuming this cannabis variety, please use the upload links to add them to the database!

Do you know something more about ThugPug Genetics’ PBJ? Please help to make this database better and upload/connect your information here!

PBJ Gallery

Pictures speak louder than words! Upload your "PBJ" Photos here and help other growers to get a better impression of this variety.

You have experience with the medical qualities of PBJ? Sharing your information here maybe can help other people!

Pb & j seeds

It depends on how thick you’d like your chia pudding. I like mine quite thick so I usually let it sit overnight. But if you’d like a thinner consistency or if you’re just desperate to eat it, I’d say between 3-4 hours is best. Once it’s at the consistency you like, feel free to dig in.

I frequently make chia pudding for breakfast and I’m always tweaking it with a variety of different flavors. In fact, one of the very first “healthy basics” recipes posted on this website was a tutorial on how to make chia seed pudding. And I suspect it was super popular for the strawberry puree as much as it was for the chia pudding.

And subscribe to my YouTube Channel for weekly cooking videos!

How Long Will Chia Pudding Stay Good in the Fridge?

So today I thought I’d bring you a new spin on chia pudding, with this peanut butter and jelly version. It really does taste like a PB&J sandwich, but we’re serving it up for breakfast, adding homemade almond butter and blueberry puree, topping it with tons of fresh berries and sprucing it up with chopped pistachios!

Peanut butter and jelly chia pudding that tastes just like a PB&J sandwich! But I’ve made a few alterations. Instead of peanut butter I’m using almond butter and instead of jelly I’m using homemade blueberry puree. I’m also topping it with chopped pistachios – and I think you’re gonna love it!

Once you’ve mixed the chia seeds with the milk give it a good stir. But here’s my pro tip: Once you’ve stirred it, let it sit on the counter for 10-15 minutes, then stir it again. The seeds will start to gel almost immediately and you’ll want to stir it one more time (just to make sure there’s no seeds stuck to the bottom) before you place it in the fridge for at least three hours.

How Do You Make Chia Pudding

After you’ve made your chia pudding the fun begins – because now you can get creative with toppings or layers. Today, I’m adding my homemade almond butter (that only takes one minute to make in my Vitamix) and an easy blueberry puree. Then, I’m topping it with more fresh berries and a sprinkle of chopped pistachios for a lovely burst of color and crunch.

Chia pudding will stay good for about 5 days in the fridge. And if you find that it thickens up a bit too much over time, simply stir in a little milk to thin it out. Super easy.

Heat fruit in a small saucepan over medium-high heat, stirring occasionally until the fruit is heated through and begins to break down and bubble. Use a fork or potato masher to mash the fruit to your desired consistency.⁠

Give the jam one final good stir. Make sandwich by toasting bread and spreading one slice with peanut butter and 1 slice with jam. Transfer leftovers to a sealed container and refrigerate for up to 2 weeks.⁠

Stir in the chia seeds until combined.⁠