Hello there 🙂
Chia pudding. Ah, chia pudding…we see it all over our instagram feeds and kind of wonder to ourselves: so, whats the big deal? Chia seeds contains TONS of Omega 3’s. More than eating spoonfuls of dried flax. So, if you don’t eat a lot of fish, a person still needs omega 3’s for brain function, among other things. The reason for the big Chia Pudding craze is because your body will not fully absorb the nutrients from Chia seeds if they are eaten whole. So, soaking your Chia seeds causes them to break open and gelify (is that a word, or did I just make that up?). The gel is what contains the nutrients which are most needed, so Chia pudding or a variation thereof is the best way to get what you’re looking for. Vitamin C is necessary, not only for helping to keep the sniffles at bay during the cold months, but also because Vitamin C helps your body absorb more of the vital nutrients you need. All supplements are helpful, but I very much prefer plant-based nutrient sources as opposed to lab created chemical cocktails. Hence this recipe, which is entirely plant based and is seriously healthy for you.
What you need:
- ½ dl Chia seeds
- 3 dl coconut almond milk
- 1 Teaspoon Organic Baobab powder
What you do:
- In a bowl, mix the 1 tsp Baobab powder and 3 Dl of Almond coconut milk well (you don’t want any clumps).
- Then pour in the chia seeds and stir, making sure to keep the chia seeds separated and mixed well with the Baobab – Almond/Coconut milk.
- You can either leave it to sit for about 90 mins, or my personal favorite, is to set in the refrigerator overnight and serve for breakfast.
- Stir occassionally
- Eat and enjoy!
And remember, if you would like to order the Baobab powder, you can find it from Panda Vita with international shipping and use promo code LEB15 to get 15% off!
I hope that you enjoy this recipe as much as I do. It’s a very light tropical, creamy taste. And the best part is: You get an entire days worth of Vitamin C and Omega 3’s in one sitting!
Thanks for reading!