I love my chia pud. It is fantastic for breakfast, lunch or a snack and always makes me feel nourished and energised.
This is my classic version, with a banana, 2 Brazil nuts for selenium (great for our thyroid ladies), a tablespoon each of sunflower and pumpkin seeds and some delicious coconut yoghurt.
Because I keep a jar of soaked chia seeds in my fridge, this is a quick and easy plant based meal to whip up in minutes and enjoy any time of the time -whether home or out and about.
Chia seeds are loaded with nutrients and fibre, boasting a higher gram for gram ration of omega 3s than salmon and interestingly enough, they were a staple food for ancient Aztecs and Mayans!
Chia Seed Pudding Recipe
Makes 2-3 servings:
- 4 tablespoons chia seeds
- 1 cup milk (almond or coconut)
- 1 cup water
Place chia seeds in a jar and add water and milk. Stir immediately and continue to stir over the next few minutes. After 5-10 minutes when evenly mixed, place in the fridge to use as needed for up to 1 week.
When ready to eat, pour half the chia pudding into a cup/bowl and add chopped fruit (banana, pineapple, mango), some coconut yoghurt and dried fruit or nuts/seeds. I sometimes add dark chocolate to mine for dessert or when I feel like a treat. Enjoy!
