Chia seeds were a staple of the ancient Aztec diet.
- Excellent source of omega-3 fatty acids
- Excellent source of fiber (~10 grams per 2 tbsp)
- High in protein (~4 grams per 2 tbsp)
- Also: calcium, iron, magnesium, and zinc
With all of this in mind, I eat chia seeds daily. But today I wanted to take advantage of their water-absorbing and gelatinous properties. Plus, I had a lot of chopped pineapple sitting in my fridge. Off went the light bulb in my head and I created a chia pudding!
- 1/2 cup chopped pinapple
- 1/2 tsp ground turmeric
- 1/4 tsp ground black pepper
- 1/4 tsp ground ginger
- 1/4 cup of orange juice
- 2 tbsp chia seeds
- Add all ingredients, except for the chia seeds, to a blender. Blend until smooth, about 3 minutes.
- Add chia seeds to a glass container. *turmeric stains plastic easily, which is why I use glass*
- Add the blend to the chia seeds and mix well.
- Cover and refrigerate for 30 minutes.
- At the 30 minute mark, take the container out of the fridge and mix well again.
- Return to fridge.
- After an hour of total refrigeration time, chia pudding is ready!
- Refrigerate leftovers, covered, for 2-3 days.
How to Use this Recipe:
- On toast with peanut butter in place of jam
- Mixed into yogurt
- In a granola parfait
- On its own with other yummy toppings
I ate some of the chia pudding with Greek yogurt and fruit- YUM!