I love my superfood breakfasts. I wish I could have time every morning to make one of them. In real life I usually eat one or two pieces of seasonal fruit (nowadays it is an apple) and have a quick bite a bit later: most of the times it’s a piece of toast with almond or cashew butter and my mom’s sugar-free plum jam on top.
Chia seeds and chia pudding is getting more and more popular. The seeds are native to South America and have been a staple in Mayan and Aztec diets for centuries. The word chia is derived from the Nahuatl word chian, meaning oily.
I’m trying to eat as much as I can because of its nutritional benefits:
– they can help your diet by making you feel full (it’s because they absorb 10 times their weight in water, forming a bulky gel)
– they are the richest plant source of Omega-3
– chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar
– they are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons
– chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer
– chia seeds contain no gluten or grains
– the outer layer of chia seeds swells when mixed with liquids to form a gel (this can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods)
(More info here.)
I used chia seeds before but mostly to place an egg in vegan cakes. Chia seeds are very similar to flax seeds – if they are mixed with water its consistency becomes gel.
Don’t miss this pudding, it’s not only a healthy choice for breakfast but it tastes divine!
Vegan Banana Chia Pudding
Ingredients (serves 2)
– 2-3 ripe bananas, smashed with a fork
– 4 tablespoons chia seeds
– 1 and 1/4 cups almond milk (you can use rice, oat or soymilk too)
– 1 vanilla bean, split and seeded
– hazelnut
Method
Prepare your breakfast a day before. In a bowl mix chia seeds with almond milk and let it rest in the fridge for the night.
The next day toast the hazelnut in a dry non-stick pan for 7-8 minutes and chop them roughly.
Mix together the chia almond milk pudding with the smashed bananas and vanilla. Serve in little bowls with the toasted hazelnut.
