Chia Pudding

I Tried Chia Pudding for the first time today.

Despite my initial thought of frogspawn, I found it really tasty and filling. This is a new breakie legend!

Chis seeds are an awesome food to be eating, because of their many health benefits.

Below are some nutritional values for 1 of the puddings I made (half the recipe), not including the almond milk or maple syrup:

  • 11g protein (chia seeds are 14% protein)
  • It contains nearly all the Recommended Daily Amount (RDA) of Manganese, Magnesium and Phosphorus (around 85%)
  • It contains 51% of the RDA for calcium.
  • Almost all the carbohydrates  are fibre (28g chia seeds= 1g digestible carbohydrates)
  • Chia seeds contain Omega 3 Fatty Acids, which are essential for brain health and the body can’t make these. There is more Omega 3 in chia seeds than salmon!
  • Chia seeds are loaded with antioxidants, which are important for fighting free radicals. Free radicals are molecules without a charge that can cause chemical reactions in the body, that result in ageing and even cancer.

Basically, chia seeds are legends.

Oh and the recipe! I almost forgot:

-80g chia seeds

-710 ml unsweetened almond milk

-1 tablespoon of maple syrup (or more if you like it sweeter)

You can use any measurements really, as long as the ratio of chia seeds to almond milk is 1:6.

I found the recipe to make two portions, but I am quite greedy, so you may get three out of it.

-Combine the three ingredients in a large bowl, using a fork to whisk to try and prevent clumping.

-Leave for around 10 minutes, stir again and put into glass jars or cups with some cling film over the top.

-Place in the fridge overnight.

-In the morning top with whatever fresh fruit you desire, I added raspberries, frozen blueberries, banana and some homemade granola for an extra crunch.

The extra will keep in the fridge covered for the next couple of days, prefect to grab and take with you when you’re in a rush.




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