I have always eaten chia seeds and cooked with them over the years, but it’s only lately that I have really re-discovered them. I’ve been on a mission lately to really take care of my protein content these days and I am so happy to have chia seeds in my life! Boasting 4g protein per tablespoon they are an awesome addition to almost anything.
I put them on top of salads, in smoothies, puddings, desserts, energy balls-you can’t go wrong. They have a mild nutty flavor and are chock-full of nutrition:
- antioxidants
- minerals
- fiber
- protein
- omega 3 fatty acids
They also have a wonderful property wherein they become thick and sticky when soaked in water, which makes them a great egg replacer in some recipes, and you can use them to make raw vegan crackers, wraps and desserts. Here I have used them to make a chia “pudding” flavored with anti-oxidant rich matcha, and then topped with fruit, nuts and coconut.
How do you love to use chia?
- 1 teaspoons matcha powder + ¼ cup hot water
- 1 cup almond milk
- ¼ cup chia seeds
- 1 tbsp maple, agave or maple syrup (optional)
- Garnish: slivered almonds, berries, shaved coconut
- Mix the matcha powder and hot water. Mix well and set aside for 10 minutes.
- Place 1 cup of almond milk in a mixing bowl and mix in the matcha and maple syrup.
- Allow the chia pudding to sit for 1 hour or until thickened. Mix in more almond milk if you would like it thinner. Place the pudding in the refrigerator until ready to serve.
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