My breakfast option today features chia seeds. Chia are tiny seeds but pack a lot of nutrition. They have the highest omega 3 content among plant sources in the form of ALA (Alpha linolenic acid), which are anti-inflammatory fatty acids. Chia is a good source of protein, magnesium, potassium, calcium, iron, and fibre. It also contains Boron which is needed for calcium to be absorbed into the bone matrix.
The best way to enjoy most of chia health benefits is by soaking them to deactivate enzyme inhibitors (naturally present in the seed for protection), and activate the mucilaginous fibre in the seeds which have soothing effects on mucous membranes of the digestive tract, and feed our gut flora. The chia to liquid ratio is about 1:10. They can be added to baking, porridge, smoothies or enjoyed as a pudding.
My breakfast option for today is chia pudding. I usually prepare enough for two serves, then vary the flavours by adding raw cocoa, coconut, macerated berries, or vanilla. This is a very nutritious breakfast or snack option to provide sustained energy to fuel your activities 
, and it is ready in minutes. Unleash your creativity on how to serve: berries, fruits, nuts, seeds, coconut, stewed apples, yogurt. The sky is the limit!
Vanilla & Coconut-Chocolate chia pudding
Ingredients
- 1/4 cup chia seeds (equivalent to 40 grs)
- 350 ml almond milk or milk of preference
- 1/2 tablespoon stevia sweetener or 1 Tbsp honey or maple syrup
- 1 teaspoon vanilla paste or essence
- 1 tablespoon desiccated coconut
- 1 tablespoon raw cacao
Instructions
- Measure the milk using a measuring jug, and add maple syrup or honey and vanilla bean paste and stir well until they dissolve and combine in the milk.
- Add chia seeds stirring well to avoid lumps to form. Keep stirring for a minute or two. Let it sit for a minute while they soak the liquid.
- Pour half of the mixture in a serving glass or bowl to keep as a vanilla flavoured pudding.
- Add desiccated coconut and raw cocoa to half of the mixture still in the mixing jug and stir until well dissolved and combined.
- Pour the chocolate flavoured mixture into a serving glass. Cover the glasses with glad wrap or a silicone lid and leave in the fridge for 4 hours or overnight to set.
- Serve with your favourite topping. (I topped my chocolate-coconut pudding with chopped strawberries and fresh coconut slices, and my vanilla pudding with stewed apples and pomegranate seeds.
