Chai Seeds are the most amazing little things, I had no idea! I gave my friend a little taste of this pudding and she asked me about Chia Seeds and what goodness they packed, of which I had no idea. I have only used Chia a couple of times before prior to making this pudding. After Nic quizzed me about Chia Seeds, I thought that I had better educate myself about these little babies.
Here are 12 very interesting facts that I discovered about Chia Seeds:
- Chia is super high in dietary fibre making it fantastic for digestion.
- Chia has eight times more Omega 3 than salmon, making it a superfood for the brain and heart!
- Chia is great for your nails and hair.
- Chia contains five times more calcium than milk and seven times more vitamin C than oranges.
- The protein in Chai is a complete protein with all 8 essential amino acids.
- Chia contains three times more iron than spinach.
- It is gluten free.
- Chia contains twice the potassium content of banana
- Chia has a positive impact balancing blood glucose levels
- Contains essential Minerals; calcium, zinc, iron, phosphorus, magnesium, manganese, copper, potassium and Vitamins A, & B12
- They absorb more than 17x their weight in fluid, hence not needing many for the pudding.
- Interestingly I also learnt that Australia is one of the largest producers in the world.
3 tablespoons of chia seeds
1 cup of coconut milk or almond milk (unsweetened)
1/2 cup of blueberries
1 tablespoon of honey
1 teaspoon of cinnamon
1 small pinch of sea salt
Stir together all of the ingredients listed in a medium glass bowl and refrigerate for a minimum 2 hours, however over night is preferable. Stir occasionally. I found that the pudding became thicker and softer the longer I left it in the fridge. Top with blueberries and enjoy for breakfast, a snack or serve in fancy glasses as a dessert.
It keeps in the fridge for a number of days.