Chia seeds have become a staple superfood in many kitchens over the past few years, and for good reason: these little seeds are packed with all sorts of nutrients including calcium, manganese and phosphorus. Chia seeds contain omega-3 fatty acids, vital for good brain health and mental functioning. Being seeds, they are also fantastic sources of protein, so are a perfect way to add this into a vegetarian diet without introducing any harmful cholesterol. What’s more, the high fibre content of chia encourages healthy digestion. There really are so many reasons to add this superfood into your diet!
Whilst you can add chia into meals in many ways, including just sprinkling them over sweet and savoury dishes alike, my favourite way to eat them is in a simple chia pudding. Chia absorb up to ten times their weight in water, meaning they form a gel-like tapioca style pudding that can be flavoured however you wish. Here I use plant-based milk, maple syrup and vanilla to give a sweet, velvety snack that is perfect for breakfast, dessert or any time of day!
Preparation time: Soak for at least 6 hours, preferably overnight
¼ cup chia seeds
1 tbsp maple syrup
1 cup soya milk (or other milk alternative)
1 tsp vanilla essence
1 tsp maca powder (optional, but recommended for its malted flavour as well as the health benefits – I use Organic Burst)
- Combine all of the ingredients in a jar and stir well, then refrigerate for 15 minutes. When this time is up, stir well again and replace in the fridge for at least 6 hours or overnight.
- When ready to serve, stir the pudding again before topping with a variety of fruit or nuts. I love blueberries and banana with mine, but feel free to get experimenting!