I love chia seeds! They are an excellent source of omega-3 fatty acids, which help to raise HDL cholesterol. HDL is the “good” cholesterol that protects against heart attack and stroke. Chia seeds are also rich in antioxidants, and they provide fiber, iron, and calcium. I add them to pancakes and baked goods, I sprinkle over cottage cheese or Greek yogurt. Sprinkle over salads for a slight crunch and make pudding!
The chia seed is nutrient dense and packs a punch of energy boosting power! The reason Chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals such as:
- Dietary fiber (11g – 42% recommended daily value)
- Protein (4.4g – 9% RDV)
- Omega-3 fatty acids (4915 mg)
- Omega-6 fatty acids (1620 mg)
- Calcium (77 mg – 18% RDV)
- Copper (0.1 mg – 3% RDV)
- Phosphorus (265 mg – 27% RDV)
- Potassium (44.8 mg – 1% RDV)
- Zinc (1.0 mg – 7% RDV)
Chocolate Chia Pudding Recipe:
This recipe is sugar free, but if you prefer you can sub real maple syrup or honey for Walden Farm Maple Syrup.
- 2 cups of Organic lite coconut milk or almond milk
- 1/2 cup organic chia seeds
- 2 tsp cocoa powder
- Fresh chunks of pineapple
- pinch of cinnamon powder
- fresh berries
* add stevia to taste, if not sweet enough.
How to Make:
- Blend milk base with cinnamon in a blender.
- Stir in chia seeds with milk mixture and allow to soak for at least 2 hours. For best plumpness, soak overnight. I enjoy the flavor more when it’s cool.
- Fold in fresh pineapple chunks and top with desired amount of berries. Add a sprig of mint if desired.