From Wikipedia: “Chia is a species of flowering plant in the mint family… native to southern Mexico and Guatemala” Even when Chia has been only recently recognized as a superfood, the truth is that this seed was a very important food source to Aztec and Mayans. Similar in size to flaxseed, this little seed is packed with protein, calcium and Omega 3 to name just a few. When dry, chia seeds have a crunchy texture and flavour that could resemble that of poppy seeds (some people get hints of watermelon flavour too). When hydrated, the texture changes, an outer layer of a jelly-like film surrounds the seed. The flavour and texture resemble that of tapioca pearls.
Chia seeds can be used dry or hydrated. In Mexico, they are used in many ways. The seeds are added dry to freshly made lemonade and other drinks. It’s also added to bread, sprinkled over salads and yoghurt. We think the best and most delicious way to include Chia in your diet is by having it for breakfast. A beautiful substitute for porridge. Overnight chia puddings can be transformed in amazing ways, just add fresh fruit and nuts or granola. Here’s how to prepare it:
Overnight Chia Pudding
3 to 4 portions
- 3 Heaped Tbsp. Chia Seeds
- 1 cup Coconut Milk (we used coconut milk but any liquid can be used instead)
- Drizzle of honey or agave nectar
- Vanilla Extract (a few drops)
- Fruit, nuts, granola, cinnamon (any topping you like)
Mix all the ingredients in a sealed container and place overnight inside the fridge. In the morning just spoon out the amount you need and add fruit, seeds, granola, cinnamon or anything you like. Some people mix it with yoghurt or oats. Endless possibilities.
Overnight Chia Seeds with Mango, Strawberries and Cinnamon
Overnight Chia Pudding with Passion Fruit, Fig & Gooseberries.
Overnight Chia Pudding with Banana, Strawberries, Mango & Cinnamon.
Overnight Chia Pudding with Kiwi