Cha-cha-cha-chia….who else remembers this commercial?
That late 80’s commercial must be so ingrained from my childhood that I can’t hear the word chia without hearing the “cha-cha-cha” first 🙂
What are chia seeds?
Chia seeds are tiny seeds from the plant Salvia hispanica, which is related to mint. Chia seeds were a staple for the Aztecs and Mayans. In fact, “chia” is the ancient Mayan word for “strength.”
Like flax seeds, chia seeds have gained “superfood” status in recent years.
Chia seeds are rich in:
- Omega-3 fatty acids
People often ask if chia seeds should be eaten ground, instead of whole, to get the most nutritional benefit. The surface of chia seeds is delicate and easily breaks apart with moisture, therefore, they are absorbed and digested well in their whole form, unlike flax seeds.
This easy chia pudding is a perfect example of just that! Simply stir in the chia seeds and watch them enlarge and soak up the moisture, making them soft and easy to digest.
Peanut Butter & Banana Chia Pudding
by Debbie Steinbock
2 ripe bananas, peeled and chunked
1 ½ cups Unsweetened Milkadamia (or other plant milk)
½ cup creamy peanut butter
3 Tbsp white chia seeds
- Add the banana, milk, and peanut butter to a Vitamix or high-speed blender and puree until smooth.
- Transfer the puree into a glass bowl with a lid; stir in the chia seeds.
- Cover and place in the refrigerator for six hours or overnight. The pudding will become thick and creamy and the chia seeds will enlarge and look translucent.