Chia seed pudding

[Jacques]

Here's a pudding that is quite delicious and very nutritious :

1 cup of vegetable milk (can be hemp, rice, pumpkin... milk)

4 tablespoon of chia's seeds

Pour the milk in a bowl, blend the chia's seed in mixing. Let the chia soak for 40 minutes or up to the moment that the mix has the consistency of a tapioca's pudding. Can be kept in the refrigerator for a couple of days.

Note: Instead of using 4 tablespoon of chia's seeds, you can use only 3 with a tablespoon of shucked hemp or with a tablespoon of quinoa's flakes.

 

[truth seeker]

I had no idea you could eat those!

 

[Jacques]

I had no idea you could eat those!

Yes not only you can eat them but they are very good for our health.

From http://en.wikipedia.org/wiki/Salvia_hispanica

Chia is grown commercially for its seed, a food that is very rich in omega-3 fatty acids, since the seeds yield 25-30% extractable oil, mostly α-linolenic acid (ALA). It also is a source of antioxidants and a variety of amino acids.[2] Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of omega-3 fatty acid — approximately 64%.[4] Chia seeds contain no gluten and trace levels of sodium.[5]

 

[Jacques]

I had no idea you could eat those!

Yes not only you can eat them but they are very good for our health.

From http://en.wikipedia.org/wiki/Salvia_hispanica

Chia is grown commercially for its seed, a food that is very rich in omega-3 fatty acids, since the seeds yield 25-30% extractable oil, mostly α-linolenic acid (ALA). It also is a source of antioxidants and a variety of amino acids.[2] Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of omega-3 fatty acid — approximately 64%.[4] Chia seeds contain no gluten and trace levels of sodium.[5]

By the way, I always add 1 tablesppon of chia's seeds in my shake.

 

[Renaissance]

mmm sounds good. the pudding might be good with cacao power and stevia too. I tried mixing chia powder with buckwheat flour for pancakes but it didn't really come out. It seems to be quite the thickener.

 

[Jacques]

mmm sounds good. the pudding might be good with cacao power and stevia too. I tried mixing chia powder with buckwheat flour for pancakes but it didn't really come out. It seems to be quite the thickener.

Yes the chia's seeds absorbs quite a lot of liquid.

Good idea to add pure cacao powder for a chocolate pudding.

I have just make one with blueberries. Totally delicious.

 

[andi]

Interesting... Gandalf, Thanks as always.

An Aztec mural depicts the harvesting of Chia Seeds. (Courtesy of Missouri State)

Centuries ago, Chia seeds nearly got obliterated after the Aztecs were defeated by Cortez in the 1500s. So integrated and wide spread was the use of Chia in Aztec life that the conquerors wanted nothing to do with the grain. The Aztecs used the seed in their diet and in religious ceremonies and Cortez’s people thought touching the grain would be beneath them.

It has taken 550 years for the Chia seed to experience a full-blown rejuvenation. The mass production of Chia started in Mexico about 20 years ago. The “Superfood” is now planted throughout Central and South America, thanks in part to the research of Dr. Wayne Coates who brought the seeds wondrous aspects to light.

As Coates points out, what makes Chia seed a marvel is how rich it is in Omega-3 and how it manages to survive and thrive without any chemical interference.

“Chia is never sprayed with pesticides because insects never bother it. So there are never any chemicals on the outside of the seed. It is harvested with combines mechanically and it is mechanically cleaned. We don’t irradiate it; we don’t do anything to it. It is natural,” he said.

Coates says he adds Chia seeds to his salads. Others mix it in recipes for baked goods and stir it in water for the benefits.

Chia seeds are said to contain:

2 times the protein of any other seed or grain.
5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones,
2 times the amount of potassium as bananas,
3 times the reported antioxidant strength of blueberries
3 times more iron than spinach
copious amounts of omega-3 and omega-6, which are essential fatty acids

Gluten-Free - Chia seed protein contains no gluten. This makes it ideal for anyone with a gluten sensitivity or simply wanting to find a replacement for gluten-containing grains like wheat, barley, rye and oats.

The name Chia is derived from the Aztec word, chian, meaning oily. Seeds typically contain 20% protein, 34% oil and 25% dietary fiber.

Researchers from the University of Toronto found adding chia to the diet of diabetic people for three months resulted in an important reduction (40%) of certain inflammation markers and a significant blood pressure reduction. Since these two aspects are well-known cardiovascular diseases risk factors, these reductions suggest adding chia to your diet is a simple way to reduce your risk of developing these diseases. Unlike flaxseeds, they don't have to be ground to be absorbed by your digestive tract, so you can easily add these seeds to your breakfast cereals and other snacks.