Chia seeds may be tiny, but these are some mighty seeds that are packed with nutrients and energy-boosting properties.
Chia seeds were a staple food in Mayan and Aztec diets to fuel their warriors with sustainable energy and keep them hydrated. These seeds can absorb many times their size in liquid, are loaded with antioxidants, vitamins, minerals, and protein.
For example, just two tablespoons of chia seeds contains 10 grams of fiber, 18% of the daily recommended value for calcium, 35% for phosphorus, 24% of magnesium, and about 50% for manganese; minerals that are important for bone health. And since it is rich in fiber, it can help dieters feel satiated for longer periods of time.
Chia can be stored up to two years without refrigeration and can be prepared in a variety of ways and sprinkled over dishes since it will not alter the flavor of your recipes.
My favorite way to consume chia seeds is as a pudding for breakfast. I prepare it the night before with fresh fruits and superfoods. If I am on the run, it is easy to take with me. If I don’t have it for breakfast, I will have the pudding as an afternoon snack.
3 Tablespoons of Chia
Organic fresh fruit like blueberries, strawberries, raspberries, bananas
Half cup of rice milk, coconut milk, or the milk of your choice
Granola, goji berries, coconut flakes to sprinkle on top
Honey or Agave for sweetness (for me the goji berries are sweet enough)
Add fruit to the your container and smash lightly with a fork
Add the chia
Pour milk and the sweetener
Stir the mixture until you see all the chia floating and not settled on the bottom of your container
Top with granola for some crunchiness, goji berries or coconut flakes
Seal the container and leave for 30 minutes or overnight in the refrigerator