So recently, a co-worker turned me onto Chia Seeds and Chia Seed Pudding. Chia Seeds are an ancient crop that was harvested by the Mayans, and continues to be a popular crop in Mexico.
Chia seeds are known as a super food because they are extremely high in protein, Omega 3s, antioxidants, vitamins, minerals and fiber. Chia seeds hold over 9 times their weight in water, making them a great supplement for athletes. With this super hydration power, and the Omega 3s to lubricate joints they are perfect for pre and post workouts.
Chia Seeds have a nutty flavor that can be eaten alone or added to salads and smoothies, top yogurt or other snacks. When water, juices or milks are added to Chia Seeds they start to gel up. This gel texture makes them a great pudding with the right flavors that you can have as a healthy snack or breakfast.
Chia Seeds can also be sprouted, and were sprouted in clay pots in Mexico (this is where the Chia Pet came into existence) and are used to top salads and sandwiches similarly to how we use Alfalfa sprouts.
Here is the recipe I use to make Chia Seed pudding that I have being eating for breakfast:
1/4 Cup of Chia Seeds (I found them at Whole Foods)
1 1/2 Cups of Almond Milk
2 Tablespoons of Agave Nectar
1 Teaspoon of Vanilla Extract
1 Tablespoon of Cinnamon
1 Teaspoon of Nutmeg
Dash of Sea Salt
Mix all ingredients together in a bowl and let sit for about five minutes and stir again. Cover and let sit in refrigerator over night. The mixture will gel up and have the consistency of a pudding or porridge!