Cha, Cha, Chia...
I first jumped on the Chia seed bandwagon after reading the book 'Born to Run' in 2009. The author, Chris McDougall, describes how the Tarahumara of Northern Mexico, who are renowned for their long distance running ability, use the magical seed to fuel their running adventures. At the time I was just getting into distance running and was in search of an alternative to the chemical and sugar laden gels on the market. Enter, Chia seeds.
Although now heavily marketed and added to EVERYTHING (along with the pumpkin flavor), I'm still on the bandwagon, consuming chia mostly in pudding form as well as sprinkling seeds on my oatmeal or in smoothies.
Chia is an excellent source of essential Omega-3 fatty acids. Unlike Flax, the seeds don't have to be ground up for you to reap nutritional benefits.
- 15 oz of pumpkin puree
- 1/2 cup chia seeds
- 2 cups of unsweetened almond milk (or any non-dairy milk of your choice)
- cinnamon, ground ginger and sea salt to taste
- 1 tsp vanilla extract
- 5 drops of liquid stevia (or a sweetener of your choice)
- Mix pumpkin puree, milk, vanilla, stevia, cinnamon, ginger and sea salt in a blender until smooth.
- Combine the chia seeds and pumpkin mixture in a jar or bowl, stirring thoroughly.
- Cover and store in the fridge for least for 4 hours.
This makes a great breakfast, snack or dessert. I find it easier to separate the mixture into individual serving dishes before refrigerating.
I topped my pudding with Purely Elizabeth Maple Walnut Granola (gluten free). So good!