These amazing seeds pack one hell of a punch when it comes to nutritional content and most definitely worthy of the title of Superfood. Just one tablespoon has 7 grams of fibre (of your recommended 24g a day), 500 times more calcium than a glass of milk, more Omega-3s than Salmon and more antioxidants than blueberries. They contain four essential fatty acids, 30% protein, Vitamins A, B, E, and D, and minerals including calcium, phosphorus, potassium, sulphur, iron, iodine, copper, zinc, sodium, magnesium, manganese, niacin, thiamine, silicon and anti-oxidants. And they are gluten free. Phew! That’s one mighty little seed! These pots make either a great pudding or even breakfast.
- 50g Chia seeds
- 250ml almond milk or pomegranate juice (unsweetened)
- 200g strawberries or raspberries or any other berries of your choice
- 2tsp raw honey or agave syrup
Place the seeds in a bowl and add the milk or pomegranate juice and leave to soak for 1 hour, stirring occasionally to make sure it doesn’t go lumpy! They will swell up and thicken into a jelly like mixture. I like to use the milk version for breakfast and the pomegranate juice version for pudding.
Place the mixture in a blender with half of the berries of your choice and the honey or agave syrup and blend until smooth and creamy. Then stir in the remaining berries (if using strawberries, you might want to halve or quarter them first).
Pour into bowls and serve. Couldn’t be easier!
TIP: If making for breakfast, soak the seeds overnight, adding the fruit and honey in the morning before serving.