Jen's Chia Pudding

Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico.Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
When added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.
Chia has a nut like flavor. Even Trader Joes carries them now. They are on my love list right now. This recipe is perfect for breakfast and if you have constipation it will definitely clean you out.


Jen's Chia Pudding

4 Tbs chia seeds

1 banana

1 granny smith apple

1/2 tsp cinnamon

 
1/2 tsp nutmeg

1 tbsp vanilla

Filtered water

Fresh berries

Blend banana, apples, spices and vanilla with enough water to make a smoothie.

Pour mixture over the chia seeds and fresh berries and let soak for about 20 minutes in the fridge.

After letting sit stir pudding to break up clumps.

The mixture will be semisolid, as the chia seeds will have soaked up all the liquid. Top with

chopped fruit, raisins or unsweetend coconut.

Love and Cookies

Jennifer