Chia means strength in the Mayan language, but if you went by appearances alone, you may be surprised that those tiny seeds are connected to such a powerful word. Tiny though they are, chia seeds are the ultimate power food and were cherished by the people of pre-contact Mexico and Guatemala, who credited chia as fueling the legendary marathon-running Tarahumara of the Copper Canyon in Mexico.
In the entire plant kingdom, they are the highest known source of omega-3 fatty acids and are renowned for their anti-inflammatory action in the body. Key for brain and heart health, and weight management, chia seeds are also packed with protein, calcium, and antioxidants. Similar to flax seeds in their versatility, feel free to sprinkle chia on salads, cereal, or yogurt, or tipple a little aqua fresca (6 oz cold water, 1 tsp chia seeds, a squirt of citrus, and honey or maple syrup to taste.)
This pudding is a great way to up your intake of these nutrient-dense seeds. You can experiment with flavours by substituting the cardamom for cocoa or cinnamon, and the strawberries for other seasonal fruits. Turn this into a fancy parfait by layering the pudding with fruits, then top with toasted nuts, seeds, and hemp hearts!
INGREDIENTS
- 1 c liquid of choice (plant-based milk works great)
- 3 Tbsp chia seeds
- 1–2 Tbsp maple syrup
- ¼ tsp vanilla
- ¼ tsp cardamom (2 green pods, crushed)
- ¼ c chopped strawberries
Double Up!
The ratio of liquid to seeds is 1 c liquid to 3 Tbsp seeds, making doubling (or even tripling!) this recipe a breeze.
INSTRUCTIONS
- Add all ingredients to a large glass jar or container and whisk well so the chia seeds don’t clump together.
- Cover and refrigerate for at least one hour (although overnight is recommended).
- If necessary, give pudding a good stir before serving.
Makes 2 servings
You May Also Like: Apple-Rhubarb Chia Pudding, Carob Almond Pudding with Strawberry Topping, Sweet and Spicy Squash Pudding.
