Did you know that chia seeds contain more calcium than milk, more antioxidants than blueberries and more omega-3 than salmon? This is great news for me as I have a seafood allergy and rely on plant based omegas to get my daily intake. I must admit it took me a little while to warm to chia seeds because their texture took a little getting used to. These days I find them extremely versatile and I find they work well as an egg replacer in some recipes because they thicken and gel. Adding chia seeds to a recipe gives a protein punch which is great news if you need your energy to last longer.
One really great way to enjoy the benefits of Chia seeds is to make a pudding, they’re simple and delicious and only take a few minutes to make. I use these puddings as a quick, on-the-go breakfast solution.
You can top these with whatever you want, fresh berries, shredded coconut and a few seeds, the list is endless. Try this sometime!
Why have we become so wheat intolerant?
‘What’s With Wheat?’ documentary investigates the growing epidemic of wheat intolerance and why after eating wheat for thousands of years, it has been linked to so many health problems.
If you’re looking for a one stop recipe book to change your life then let this be the one! Written by Cyndi O’Meara, Nutritionist of over 30 years and Founder of Changing Habits, this book is without doubt one of the best I have seen. With over 140 recipes from breakfast all the way through to dessert you won’t need another book in your kitchen!
- ½ cup coconut or almond milk
- 3 tablespoons chia seeds
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
- 2 big handfuls of berries
- 2 tablespoons of pepitas
- 2 tablespoons of sunflower seeds
- Whisk together the milk, chia seeds, honey and vanilla.
- Allow to rest for about 5 minutes so the chia seeds can begin to gel.
- Stir again to disperse the chia seeds through the mix.
- Pour into containers and top with berries and seeds.
- Store in the fridge for up to 3 days.