Chia seeds are small and nearly flavorless but add them to liquid and they plump up, forming a gel, and take on the flavors of whatever other ingredients are added in. They are very filling and are one of the best plant based sources of essential omega-3 fatty acids, along with all the essential amino acids (making them a “complete” protein), fiber, antioxidants, calcium and iron. They were originally cultivated as a staple crop of the Mayans, the word “chia” means “strength” in their language. The seeds were effective sustenance for warriors on the move because they are light and so nutrient dense. Then they were banned for a few hundred years after the Spanish conquisition because the pre-Columbian Mayans and Aztecs also used them in religious ceremonies as pagan sacrificial offerings, but they have made a strong resurgence in health circles recently. I like to blend dates with milk for some natural sweetness then add in the chia seeds with whatever flavorings and finish it all off with fresh fruit. For this version I used coconut milk, lime, mango and kiwi for a tropical and vibrant twist.
- 1 400 mL can of light coconut milk (1⅔ cup)
- 6 tablespoons chia seeds
- 2 kiwis, peeled and diced
- 1 mango, peeled and diced
- 3 dates, pit removed
- 1 lime, juiced (around 2 tablespoons)
- ¼ teaspoon vanilla extract
- Optional toppings
- Sprinkle of lime zest
- Sprinkle of unsweetened desiccated coconut
- Blend together the coconut milk and dates in a blender or food processor until the dates are broken up completely, then add in the chia seeds, vanilla and ½ of the lime juice and whisk until evenly combined. Pour into three separate jars or bowls and refrigerate for 20 minutes. Meanwhile place the kiwi and mango in a bowl with the rest of the lime juice to marinate. Once the chia pudding is thickened up serve with the fruit on top and sprinkle with lime zest and/or desiccated coconut. It will keep in the fridge for 2-3 days covered with a tight fitting lid.
