I have to admit I am a bit late to the chia seed party. I had heard snippets about this new superfood but it wasn’t until I started the Whole30 a couple of months back that I really began to read into their benefits. For something so small the chia seed sure does pack a powerful nutritional punch. They are loaded with fibre, plant protein, Omega-3 fatty acids and essential nutrients such as calcium, magnesium and phosphorus. They are also very high in antioxidents and recent studies show that they may even lower the risk of heart disease and diabetes.
Ok,so we get that this humble South American seed rightly deserves its superfood title, but how can we eat them? You can start simply by just sprinkling a teaspoon on salads, on yogurt or through porridge. They can also be added to juices and smoothies. If you are feeling a little more adventurous and want to make the seeds the main event then try a chia pudding.
Chia seeds can absorb over 10 times their weight in water making them an ideal thickener to make a sweet pudding. I used coconut milk for this recipe but cows milk or almond milk would work well too. You can also change up the fruit to create an entirely different flavour pudding. Or even add cocoa to make a chocolate version. Could chia puddings get any more versatile?! I will definitely be making more of these from now on!
- 1 cup coconut milk
- 3 tbsp chia seeds
- 2 tbsp honey or maple syrup
- ½ tsp vanilla extract
- 1 fresh mango, peeled and chopped
- desiccated coconut to decorate
- Mix together the coconut milk, chia seeds, honey / maple syrup and vanilla extract in a jar or bowl. Refrigerate for 15 minutes and mix again. Cover the bowl or jar with a lid or cling film and return to the fridge for a minimum of 2 hours or overnight.
- Remove from the fridge 15 minutes before serving. Layer the chia pudding with the chopped mango in small jars or glasses and top with desiccated coconut.