Cha Cha Cha Chia

Remember Chia Pets when we were younger? Who would’ve thought, 15 plus years later, I would be eating those same seeds. Yes, they are the same seeds! As a kid I didn’t even know chia was a seed, now its a staple in my day to day routine. It has various uses; baking, make pudding, sprinkle as a topping, add to smoothies or yogurt and many more other ways. I will share some of my favorite ways to use of the chia seed.

The chia seed is a species of a flowering plant in the mint family, native to Mexico and Guatemala. The seed itself is loaded with omega 3 fatty acids, making them one of the richest plant-based sources of these fatty acids, aka the good fat.  It contains 1/3 of the daily recommended intake of fiber, 10 grams in 2 teaspoons. They are also naturally gluten free AND can be used as an egg replacement! Just mix with water and let sit for 15 minutes. It is believed that the Aztecs used chia as a source of energy, they were known as the “Indian Running Food” because runners and warriors would use them for sustenance  while running long distances or during battle.

The most beneficial way of a chia seed is through liquid absorption. Hydrophilic properties allow the seeds to absorb up to TWELVE times their weight in water, creating a gelatinous form. Thus, making it ideal to make pudding. I have, personally, used chia seeds baked into apple muffins, used in my overnight oats, sprinkled on my avocado toast, tossed in a grain salad, energy balls, and those are just to name a few. I hope this inspires you to find your own use for this nutritious little seedling, and then you have to share it with me so I can try it.

See below for one of my chia seed recipes. DISCLAIMER: ALWAYS CHECK YOUR TEETH AFTER EATING CHIA SEEDS, THEY ALWAYS GET STUCK IN MY TEETH. You’re Welcome 😉

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Matcha Chia Pudding:

1 cup Almondmilk or Cashewmilk

1/3 c Chia Seeds

1 tbsp Raw Honey

1 tsp Matcha Powder

1 tsp Vanilla Extract

optional toppings: unsweetened shredded coconut, raspberries, chocolate chips(my fave)

Make Your Chia Pet:

  1. In an individual air-tight container or mason jar, combine the chia seeds and matcha and stir together.
  2. Add in vanilla extract, honey, and  Almondmilk or Cashewmilk. Blend and stir to combine. (If you prefer it a little sweeter, you could add another tablespoon of honey or try maple syrup – I wont tell anyone!)
  3. Place in the refrigerator overnight, or for at least 5-6 hours, to allow the chia seeds to get all gelatinous.
  4. When you’re ready to eat, just grab from the fridge and you’re good to go.

 
Here is another pudding recipe: http://detoxinista.com/2013/02/vanilla-chia-pudding-vegan/

 

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