Did you have a Chia Pet as a kid? Those used Chia Seeds!
Members of the Salvia Hispanica family, along with mint, chia seeds were a prized by the ancient Aztecs and Mayans for their energy-boosting properties. “Chia” is the ancient Mayan word for strength.
The Aztecs and Mayans had good reason to prize these little seeds: chia seeds are powerhouses of nutrition, high in calcium, fibre, protein, manganese, magnesium, phosphorus, omega-3 fats, and antioxidants. They also contain a decent quantity of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2. But, what makes them fun to cook with is their unique, gelatinous texture when soaked!
“When added to liquid, dry chia seeds immediately begin to form a hydrogel capsule, absorbing up to 27 times their weight in water!”
Chia pudding makes a simple and quick lunch staple. Try experimenting with different fruits, sweeteners and seeds to see what flavours your family enjoys best!
1/2 Cup Chia Seeds
1 1/2 Cups Milk (or milk alternative)
1 Cup Frozen Berries (we use a combination of blueberries and raspberries)
1 Tsp Vanilla Extract
Note: If you prefer a little more sweetness add 1 tsp of maple syrup.
- Combine ingredients in a bowl.
- Stir occasionally in the first 15 minutes.
- Let rest covered in the fridge overnight or at least 3-5 hours.
- Once thick enough, transfer to lunch containers.
- Keeps refrigerated for 2-3 days.