Super healthy breakfast or lunch, full of fibers and omega-3 fatty acids. But what is it and how does it work?
Chia seeds are the edible seeds of a flowering plant in the mint family from Central America, or from the southwestern United States and Mexico. It falls under the category of “superfoods”. Although I don’t really like the term superfoods, I think chia seeds are very funny, the seeds absorb the milk and that’s how you get a pudding-like consistency.
I am also a fan because it is quite difficult to get omega-3 as a forever vegetarian. And this is essential for the functioning of your brain. I read somewhere. But I believe so and I love making chiapudding. And I of course love to eat it as well. I hope you too!
Makes: 3-4 servings
Prep time: 10 minutes
Soaking time: at least 3 hours
Equipment: a large pot and blender
8 tablespoons chia seeds
2 3/4 cup unsweetened almond milk (650 ml)
tablespoon of agave syrup
handful of strawberries
Put the chia seeds, almond milk and agave in a large pot and stir well. Put the lid on or some foil over it to cover and let it sit in the fridge for at least 3 hours. It is ideal to make it the night before and soak in the fridge all night. You can also stir or shake it a couple times so that the milk is distributed more evenly.
It’s super easy for the smoothie topping. Put the banana and strawberries in the blender with a little bit of water and blend until it has a smoothie consistency.
Serve the soaked chia seed pudding in a glass or bowl and top with the smoothie and possibly some extra fruit, cocoa nibs or cinnamon!