BY ANASTASIA CHOO
Chia seeds are mini food powerhouses and they have been called the world’s healthiest whole food for good reason. They are filled with protein, have more calcium than milk, more antioxidants than berries, and more Omega-3 than Salmon. Emerging research suggests that including chia seeds as part of a healthy diet may help improve cardiovascular risk factors such as lowering cholesterol, triglycerides and blood pressure.
Chia seed pudding is ridiculously easy to make and considered a super food to start the day, packed with nutrition. Stir all the ingredients together, let it sit overnight, then divide into serving bowls. Top with fruit, nuts or both and serve for breakfast or if you prefer to serve as a dessert.
Ingredients (Serves Four to Six)
- 400g vanilla-flavoured almond milk
- 500g plain Greek yogurt
- 30ml pure maple syrup, plus 60ml for serving
- 5ml pure vanilla extract
- A tiny pinch of salt
- 125g chia seeds
- 12 strawberries, hulled and diced (or substitute with fruit of your choice such as pomegranate seeds, blueberries, peaches etc)
- 125g sliced almonds, toasted (alternatively use walnut, pecan or pistachio nuts ground into smaller pieces)
- In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt until just blended. Whisk in the chia seeds. Let stand for 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
- The next day, in a medium bowl, toss the fruit with the remaining 4 tablespoons maple syrup. Mix in the almonds.
- Spoon the pudding into bowls or pudding glasses, mound the fruit mixture on top, sprinkle with sliced almonds or nuts and serve.
- N.B. To toast sliced almonds, arrange in a single layer on a baking sheet. Bake in a pre-heated 350°F oven until lightly toasted, 6 to 8 minutes. Allow to cool before use.