If you have trouble making time for a healthy breakfast in the morning, overnight breakfast-in-a-jar recipes might just be your salvation. Even if you don’t have time to eat it at home, you can bring it to the office. This particular recipe comes from The Kitchn. It’s creamy, nutty, and filling—with just the right amount of sweet and spice, thanks to the maple syrup and cardamom. If you’re picky about texture, you might be hesitant to try a chia seed pudding but blending will provide a creamy texture.
Why You Should Eat Chia Seeds
Native to Southern Mexico, chia seeds were the food ration of choice for Aztec soldiers.  These warriors are said to have sustained themselves during battle with just a tablespoon per day.  Today, chia seeds are considered a functional food,  meaning they offer a great number of health benefits, with relatively few calories. They’re a great substitute for traditional carb-loading. Endurance athletes can actually “chia seed load” before a big event. 
Chia seeds are known for being great sources of omega-3s, protein, and fiber, but they offer so much more than that, especially for such a tiny seed. They’re a great source of protein, minerals, and antioxidants. Chia seeds are an excellent source of calcium, phosphorous, magnesium, manganese, potassium, and iron.  In fact, one ounce of chia seeds has 2.4 times more iron than an ounce of beef liver. 
Chia seeds also boast a healthy dose of a powerful antioxidant quercetin which prevents the oxidation of the fats, proteins, and DNA. Chlorogenic and caffeic acid, two more antioxidants in chia seeds, are significantly more effective than common antioxidants like vitamins C and E. They scavenge for free radicals and superoxides, helping prevent oxidative damage at the molecular level. 
Cardamom Chia Seed Pudding Recipe
- Prep time: 15 minutes
- Refrigerate time: 2-8 hours
- Serves: 6
- Blender or food processor
- Small glass containers or jars
- 1.5 tbsp organic coconut flakes
- 1/4 cup organic chia seeds
- 3 cups lukewarm, purified water
- 1/4 tsp Himalayan Crystal Salt
- 1/4 cup organic hazelnuts or pecans
- 3/4 cup organic cashews
- 1/2 tsp organic vanilla
- 3 tbsp organic maple syrup
- 1/2 tsp organic cardamom
- Organic cinnamon and chopped organic pecans for garnish (optional)
- Combine all ingredients in the blender—add the water last.
- Let the mixture sit a few minutes (2-5 min) to allow the chia seeds to absorb the water.
- Pulse mixture until well combined, about one minute.
- Pour chia seed pudding into glass jars. The pudding will be very runny at this point.
- Refrigerate overnight, or for at least 2 hours to allow chia seeds to thicken.
Have you tried chia seed pudding? What did you think? Let us know in the comments
- Ayerza, Ricardo, and Wayne Coates. Chia: Rediscovering a Forgotten Crop of the Aztecs. N.p.:University of Arizona Press, 2005. Book.
- “Journey Through Our Heritage: Sacred Sites and Sacred Foods.” Metropolitan State University. n.d. Web. 6 Oct. 2016.
- Ali, Mohd, et al. “The Promising Future of Chia, Salvia Hispanica L.” Journal of biomedicine & biotechnology. 2012. (2012): n.pag. Web. 6 Oct. 2016.
- Illian, Travis G, Jason C Casey, and Phillip A Bishop. “Omega 3 Chia Seed Loading as a Means of Carbohydrate Loading: The Journal of Strength & Conditioning Research.” (2011): n.pag. Web. 6 Oct. 2016.
- “Healthy food trends — chia seeds.” 5 Oct. 2016. Web. 6 Oct. 2016.
- “Seeds, chia seeds, dried nutrition facts & calories.”chia seeds, dried nutrition facts & calories.” 2014. Web. 6 Oct. 2016.
- Beef, variety meats and by-products, liver, raw nutrition facts & calories. 2014. Web. 6 Oct. 2016.
The post Unbelievable Coconut Cardamom Chia Seed Pudding Recipe appeared first on Dr. Group’s Natural Health & Organic Living Blog.