Chia seeds are power packs of protein and Omega 3. I make up a bowl full of chia “pudding” and decant it into little jars to keep in the fridge for adding to my morning muesli or serving as a delightful dessert. These little pots of energy also make a quick snack when I need some energy. My preferred liquid to plump up the chia seeds is brazil nut milk, for for speed any nut milk or rice milk will work well. They will expand to many times their size.
When serving this chia seed pudding as a special dessert I top it with fresh berries. To add the wow factor I make a sauce from pomegranate vinegar and date syrup. Begin with one part vinegar to 2 parts date syrup and adjust drip by drip until you have the perfect combination. Yum, yum, yum.
Time: 30 minutes
What to do
1. Place the chia seeds in a bowl and pour on most of the milk. Keep whisking now and again in the first five minutes to prevent the seeds from clumping together. I find a small whisk works best. If the chia seed pudding is too thick add more milk. Stir in the vanilla seeds and the sweetener of your choice. I don’t always sweeten the chia pudding. It depends on the milk I use.
2. Top with any fruit in season or make a fruit puree and pour that on top. The possibilities are as far reaching as your imagination!
Whole Food Plant Based Lifestyle Tip: Despite their diminutive size, chia seeds are packed full of important nutrients. They are an excellent source of omega-3 fatty acids, antioxidants and fibre as well as zinc iron and calcium. Eat chia seeds every day and you may be improving your HDL cholesterol, the good cholesterol that helps protect against heart attack and stroke.