I think the first time I tried Chia Pudding was in Anchorage, Alaska. The Middle Way Cafe was the name of the place, I think. Good Coffee too. I’d been there a few times and was attempting to explore the menu instead of just going for the old standby; Reindeer Sausage, Free Range Eggs and Whole Wheat Toast, when I spotted Chia Pudding. It was full of fruit, cacao nibs and sprinkled with sunflower and pumpkin seeds. It was remarkably refreshing and I’ve been trying my own ideas with it now for several years.
Besides Omega 3’s, which put these tiny seeds on everyone radar, they have a number of other important nutrients, like zinc, magnesium, calcium and iron. Not much flavor but that’s okay, just mix them with something that does; fruit and nuts for instance. They’re packed with protein too and all the aminos needed to process it. The soluble fiber lowers LDL cholesterol and may reduce the risk of heart disease. The fiber can help with blood sugar regulation too.
Are these itsy-bitsy seeds the perfect food? I don’t know but they can be mixed with a variety of other antioxidant rich foods to create a fun bowl of breakfast pudding. I usually make two or three servings at a time and store them separately, in the fridge. Put the fruit or dried fruit, chia seeds and milk into a pint jar, shake it up and leave them in the fridge until you’re ready. Then dump the pudding into a bowl and dress it up with seeds, nuts, shaved coconut, granola, cacao nibs, bananas or whatever you can dream up. Let your imagination run wild.
My favorite is frozen Wild Blueberries. I add them to the coconut milk and chia seeds, then let it all stew together in the fridge for a few days before decorating it with other fun fruits and nuts. Nothing like having dessert for breakfast and it’s wholesome and healthy too; packed with nutrition, antioxidants and Omega3’s.
“One should not attend even the end of the world without a good breakfast.” ― Robert A. Heinlein