Chia pudding

I’ll show you how basic chia pudding is made from now on, so please give it a try. It’s very easy. Super easy pudding just to mix and cool! Gluten-free, vegan-friendly superfood. The feeling of pre-preparation is irresistibly delicious.

Chia seeds are often referred to as “superfoods”. It comes from the desert plant Salvia hispanica and is a family of mint. The origin is said to be Central America, and it was the staple food of the Aztecs.

Chia has been attracting attention lately because it is very rich in omega-3 and dietary fibre. It also seems to have a high content of minerals such as iron, calcium, magnesium, zinc, and protein. It is said that it may be effective for heart disease and high blood pressure.

Seed chia pudding is a wonderfully fast and healthy breakfast and you will spend about two minutes making it. But it is also important to know that this breakfast is not suitable for every day (and not several times a day), and I recommend it to more sporty individuals who do not spend all day working on a computer. Chia pudding was pretty delicious, and I was addicted to it. It’s easy to make, it’s fashionable, and why not have a breakfast party? However, while chia seeds are an excellent source of essential fatty acids, they also have quite a few calories. I don’t think it’s okay to eat too much just because it’s a superfood, so it’s recommended that you enjoy the right amount.

The problem is that chia seeds stimulate our body a little like coffee. It can even cause night insomnia for more sensitive individuals after ingesting seeds in the afternoon and evening.

We need:

chia seeds
coconut milk
water
teaspoon rice syrup
fresh fruits, Kesha, Pine nuts…
muesli
cinnamon, cocoa …

Procedure:

Chia seeds, like flax seeds, form a gel-like consistency when soaked. Thanks to this, it germinates poorly, but it is a great binder and also the possibility of a healthy thickening. Chia pudding is especially popular. Take five glasses in which you want to prepare it. The ratio is 100 g of chia per 530 ml of liquid. Pour chia into a sufficiently large sealable glass and pour water and coconut milk over it. Add the syrup, close the glass and mix well.

Let stand on the line for about 5 minutes for the seeds to activate a little and absorb the liquid. If you pour the mixture into the glasses immediately, the ratio of seeds and milk would not be even at all. Somewhere you would pour a few, somewhere more, and at the bottom, you would have plenty of them. Pour them as evenly as possible into the glasses before they settle down again. Then let it solidify and cool in the fridge. Finally, garnish with sliced fruit or muesli, sprinkle with some of the sweet spices…

 

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