Chia. Yes, one and the same:
Turns out that little sprouty dude is a super power of nutrition! ”Chia seeds contain 6 times more calcium, 11 times more phosphorus, and 4.6 times more potassium per 100g of edible portion than milk, and have 6 times more iron per 100g of edible portion than spinach, 1.8 times more iron than lentils, and 2.4 times more iron than beef liver. To this, add a high protein composition (19-23%) and the fact that they can aid in hydration for physical fitness, and you have a very nourishing snack indeed!” (Source)
More iron than beef liver. Did you read that my anemic friends??
Much like flaxseeds, when you add water to chia seeds, they become gel-like. In fact, during my training for the Tel Aviv Half Marathon, I often filled my water bottle with the Mexican treat, Iskiate, a blend of chia seeds, sugar (I used date syrup), lime juice and water. I found it a fabulous energy beverage and excellent re-hydrator.
I have always been intrigued by the Chia Puddings I see on people’s blogs, but the appearance bothered me. It looked like a cross between tapioca and caviar. Bleh. Then I realized I could hide the darkness of the seeds with cocoa powder, and because chocolate is always better with mint, that went in too.
Chocolate Mint Chia Pudding
1/3 cup chia seeds
1 cup almond milk
1-2 Tbsp agave or maple syrup (or a few drops stevia)
1 tsp mint extract (or vanilla)
2 Tbsp unsweetened cocoa powder
Mix all ingredients in a bowl and stir until smooth. Refrigerate for 20 minutes or so until it’s solid. I prefer this cold and eat it only when thoroughly chilled, about an hour of chilling time. I ate a serving of this chia pudding for breakfast the other day! This makes about 4 small servings.
So many times, the desserts I make are “better for your health” than those made with white flour, sugar and butter. But they are still desserts and still not super healthy. NOT SO chia pudding!
Delicious Dessert AND Super Healthy!