What do the words “Chia” and “Seed” mean to you? For most of you it’ll probably conjure up memories of the ubiquitous Ch-Ch-Ch-chia pet ads from the 1980’s. And yes, the chia seeds you eat are the same ones that grew on chia pets. But that is just a small part of their history. Thousands of years ago, chia seeds were a staple in Mayan and Aztec diets. The word chia is derived from the Mayan word for “strength”, as Aztec warriors relied on chia seeds to boost energy and stamina. Fast forward to today, where they are considered as number one “superfood”
Despite their tiny appearance, chia seeds are a huge nutritional powerhouse: With more omega-3 fatty acids than salmon (by the lb), they are a complete source of protein (1 Tbs delivers 4 grams of protein and this is complete protein with all 8 amino acids) and are filled with antioxidants, calcium and fibre.
Many people use these seeds for a substitute for eggs but chia seeds make a great pudding. Chia seeds magically turn into a tapioca-like consistency when added to a liquid (usually plant based milk). and absorb up to 10 times their weight in water! One great characteristic about chia seed is that they are so versatile to use and have the ability to adapt to any flavour.
If you have a sweet tooth like me, turning chia seeds into a sweet pudding is a no brainer. I love to add natural sweeteners like honey stevia sugar as well as fruit and nuts to give a sweet crunchy taste. ease. Chia seed pudding can be eaten for an afternoon snack, healthy breakfast, afternoon snack, or guilt-free decadent dessert. I like to have it for breakfast. Pudding fro breakfast? It’s not too often that you come across a dessert recipe which could served as breakfast. It is a perfect swap for sugary, processed cereals that are loaded with refined carbs and empty calories.
As of lately, I’ve been really busy in the mornings. Since my time has been so limited, on occasion I like to make something fast and easy. I find that chia seed puddings are always a hit! They are a no-cook creamy pudding that’s good for you.
Once you know the basics of making a chia pudding there are no limits to what you can create. My favourite combination has got to be my vanilla-mango chia pudding. This chia pudding is very basic and can be altered in so many ways. You can definitely taste vanilla with a hint of maple. Feel free to use honey or agave nectar instead. Also adjust the amount of sweetener to your taste. What’s important in this recipe is chia seeds : liquid ratio. I like my chia pudding neither soupy, nor dry. Just like a real pudding. You can also use any milk: rice, soy, hemp, coconut, cow’s (more calories) etc.
- 2 Cups of Almond Milk
- 0.5 Cups of Chia seeds
- 1/4 Cup Maple syrup
- 1 Tsp Vanilla
- Mix all ingredients well.
- Stir and wait for 5 minutes (until chia congeals).
- Once hardened, this is when the fun begins! You can layer your chia-bowl with anything you like. I chose banana, bluberries, pumpkin seeds and raspberries.
If you make this recipe please let me know! I would love to see your chocolate creations & hear your favorite combinations! Tag me on hashtag EatmoreRawFoods on any social media platform