Chia in many ways outdoes flax; first of all, chia does not need to be ground up in order to absorb all of its benefits, which include: as much protein as flax (but, unlike flax, is a complete source of protein), twice the phosphorous, more than double the calcium, and less fat. Also, chia is packed with gelatinous fiber, meaning it is especially effective for lowering cholesterol, and it alkalizes the body.
Besides adding chia to smoothies, yogurt and salads, this pudding is a great way to introduce a good dose of chia into your diet.
*Note: Matsu was not around during the action, so the in-process photos are mine and way inferior! I hope you enjoy his lovely pictures of the finished product though 🙂
1/2 nectarine, 1/2 banana, a few figs or other fruit, mashed
2 tablespoons chia seeds
2/3 cup almond milk, coconut milk or any other milk
1/2 teaspoon vanilla extract (or you can have fun and do 1/4 teaspoon vanilla, plus 1/4 teaspoon coconut, ginger or some other extract)
1 teaspoon honey, agave or maple syrup
What to do:
Mix all of the ingredients in a small bowl (not too small, as the mixture will double in size) and let sit in fridge for 4 hours or more, stirring once to ensure all chia seeds come in contact with liquid.
Mix again before serving.
2 cucchiai di semi di cia
2/3 tazza di latte di mandorle, latte di cocco o qualsiasi tipo di latte
1/2 cucchiaino di estratto di vaniglia (oppure 1/4 cucchiaino di vaniglia, più 1/4 cucchiaino di estratto di cocco, zenzero o qualsiasi altro tipo)
1 cucchiaino di miele, agave oppure sciroppo d’acero
pizzico di sale
Mescolate tutti gli ingredienti in una scodella piccola (ma non troppo piccola, perché la mescolanza raddoppierà) e lasciatelo in frigo per almeno 4 ore, agitando una volta.
Agitate un’altra volta prima di servire.