Chia pudding is one of the easiest, on-the-go breakfasts. With a little pre-planning, you can make a big batch of this the night before and have breakfast planned out for a few days in your week. To dress up this Matcha Hemp Chia Pudding, try layering it parfait-style with sliced banana, frozen blueberries, and almond butter. Get creative, put your own spin on it, layer it up as you head out the door! Breakfast is served!
1½ cups unsweetened hemp milk – raw and homemade is preferred (recipe coming soon!)
1½ Tbsp. maple syrup
1 Tbsp. Matcha powder
½ tsp. vanilla extract
¼ cup + 2 Tbsp. chia seeds
Toppings: sliced banana, blueberries, almond butter
Combine everything except the chia seeds in your blender.
Pour into a large glass container and stir in chia seeds.
Place the container in your fridge for 8-10 hours to thicken up, stirring once or twice.
Once the chia pudding has thickened up nicely and is no longer liquid-y, enjoy as is or create your parfaits!
Parfait assembly: place a layer of chia pudding at the bottom of a glass, top with sliced banana, some blueberries, and spoonful of almond butter. Place another layer of chia pudding on top and top with more banana, blueberries, and almond butter. Enjoy for breakfast, as a snack, or dessert! Store in your fridge.
Recipe and words taken from rawfoodrecipes.com Thank you!
Had chia before? What’s the deal?
The chia plant originates from South and Central America, where it was first cultivated for human use over 4,000 years ago by the Aztecs, Mayans and other native American tribes who relied on the seed as a staple food crop. Chia seeds were eaten whole, ground into flour, pressed to release a rich, nutritious oil and used in traditional medicines.
Chia seeds are surrounded by a layer of water-soluble fibres and when wet can absorb up to 7x their weight in water, forming a mucilaginous gel. This may explain how chia is able to satiate hunger for such extended periods, as the seeds swell in size to fill the stomach.
Unlike other grain crops such as rice, oats, wheat and corn, chia seeds are relatively low in carbohydrates – only around 7% of their dry weight. They are however, high in fibre, protein, and the minerals iron, potassium, calcium and magnesium. Iron contributes to normal transport of oxygen around the body; it also contributes to normal cognitive function, normal function of the immune system and the reduction of tiredness and fatigue. Calcium plays a part in many functions of the body, including contributing to normal muscle function, transmission of information via nervous system, and maintenance of healthy bones and teeth. Magnesium contributes to maintenance of normal bones and teeth, normal muscle function, metabolism, and reducing tiredness and fatigue.
Chia is also high in omega-3 polyunsaturated fatty acids. These essential fatty acids cannot be synthesised by the human body so must be acquired through diet. Alpha-linolenic acid, an omega-3 fatty acid, has been shown to help maintain normal blood cholesterol concentrations.
Chia seeds add texture and volume without affecting flavour. Chia gel can be substituted for fat to make a healthier alternative to your favourite recipes.