Ch-Ch-Ch-Chia! Remember the Chia Pets of the ’90s? (you know you do!) The same seeds that sprouted on those terracotta figurines are also a highly nutritional food source. Chia seeds are native to Mexico, and were consumed by ancient Aztec warriors as an energy source for battle. Rawr!
They are high in antioxidants, a source of omega 3, a complete plant based protein, and high in fibre. There is a ton of easy ways to add these little gems to your diet: in smoothies or juices, mixed into yogurt or oatmeal, or sprinkled on salads.
My absolute favourite way to enjoy them is Chia Seed Pudding. When soaked in liquid, the seeds take on a gel like consistency. It makes a delicious breakfast or filling snack. There are so many different flavours to play around with, but here is a recipe for one of my favourites. Add some warrior power to your day!
Strawberry Coconut Chia Pudding
Ingredients
- 6 tablespoons of chia seeds (white or black, same nutritional value)
- 1.5 cups almond milk (coconut, soy, or cashew milk also work)
- 1 cup fresh ripe strawberries
- 2 tablespoons flaked coconut (Bob’s Red Mill is my favourite)
- 2 tablespoons of maple syrup or agave (or 2 pitted medjool dates)
Directions
- Measure out chia seeds and place into large mixing bowl.
- Add strawberries, flaked coconut, milk and sweetener of choice into a blender.
- Blend until smooth.
- Stir wet ingredients into chia seeds. Let stand a few minutes and stir well again.
- Place into fridge for an hour minimum, or overnight.
- Portion into smaller containers.
- (optional) Top with diced strawberries, flaked coconut, and drizzle of maple syrup.
- Enjoy!
Keeps in the fridge in an airtight container for 3-5 days.
Little Red Hen 