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Chocolate Chia Pudding
1/4 c. (4 tbsp) chia seeds
8oz. (240ml) full-fat coconut milk
1 tbsp maple syrup
1 tbsp raw cacao powder
1/2 c. chopped organic strawberries or bananas (optional)
Place the first four ingredients in a sealable container. Mix until well combined. Seal and place in refrigerator for at least 30 minutes or overnight. Top with fruit and enjoy.
I have a whole container of chia seeds in my pantry. I add them to my smoothies and that's about it. Until today.
I'm trying out recipes for my 5-day Whole Food Reboot program and this one is definitely a keeper!
It's creamy, it's chocolatey and filled me up all without turning on the stove. I can admit that I don't know if my cacao powder is raw or my banana organic but I do know that it felt like I was eating dessert for breakfast and I wasn't hungry for lunch until 2pm. It's no wonder because for 4 tablespoons of chia I got 22g fiber, oh yeah, getting that sexy fiber...
That's win, win, win.
The omega-3s in chia seeds help fight inflammation, and getting enough fiber in your diet has been shown to help your cholesterol levels. On top of that, chia seeds are good sources of calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
I've heard some people don't like chia seeds, particularly when they 'bloom' but 'blooming' your chia seeds in liquid before eating them is very important. Chia seeds are hydrophilic meaning they like to absorb liquid. If you eat them with first soaking them in water, milk, juice or whatever, they can dehydrate you from the inside!
Chia seeds can also be useful in the kitchen as a substitute.
Out of eggs? Use 1/4 cup of the 'bloomed' chia goop for each egg called for in a recipe.
Out of butter? Because they retain moisture it's good for substituting for butter, oil, or fat.
Do you have a ceramic dog in need of a new coat? ch-ch-ch-chia (really did you think I wouldn't go there?)
Seriously pick up a bag of these little seeds and give it a try. Let me know what you think in the comments section below.