Chia seeds are a super food for good reason. These pretty little seeds are packed with nutritional benefit – they are high in Omega 3 and several key minerals like calcium, potassium and magnesium. They also contain phytonutrients, which means that chia seeds boost the immune system and promote the healthy growth of nails, hair and skin. Chia seeds also have anti-inflammatory properties and unlike flax seeds, they can be eaten whole and still be digested well*. I’ve also found them to soothe the GIT of heat and irritation, therefore making a chia seed pudding the perfect Summer breakfast or snack. Again like everything however, only consume chia seeds in moderation. Because of the high fibre content, if consumed at too higher level, chia seeds can cause gastric discomfort in the form of constipation or loose bowels. Stick to the Ayurvedic principles of understanding your own bio-individuality (unique constitution) and eat in accordance to what you can digest well.
You can also put lots of different toppings on your chia seed pudding – nuts, seeds, stewed fruit, coconut flakes or for a dessert option, some shaved dark chocolate (like seriously, very yummy). You can literally make this pudding in under 10 minutes, in one bowl, and it will give you a hearty 6 servings.
WHAT YOU WILL NEED
1/2 cup chia seeds
2 cups coconut milk
2 tbs (or less if desired) of maple syrup or agave syrup
A good pinch of cardamom powder, cinnamon powder and dry ginger powder
1/4 cup water
1. Place all ingredients in a large bowl and gently whisk until smooth with no “clumps”.
2. Put the mixture into small individualised bowls if desired or keep in the bowl and refrigerate for a minimum of 3-4 hours, preferably overnight. You will know the pudding is ready when the seeds have expanded and the consistency is like a thick custard. It really is that easy.
3. When ready to eat, top the pudding with your desired toppings as above and serve immediately.
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