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
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.
Sites That Link to this Post
- Australia Editor Update: Around the Belle-es-sphere | February 22, 2014