Chia Pudding with Berries and HempseedsI love Chia seeds. They are rich in nutrients such as a high calcium and magnesium content. About 100 g Chia seeds contain 5 g carbohydrates, 21 g protein and 24 g unsaturated fatty acids. Thanks to this distribution, Chia seeds have a positive effect on muscle build-up and provide a long-lasting feeling of satiety.In fact, the seeds contain a number of interesting ingredients, such as five times as much calcium as milk. The iron content of Chia seeds exceeds that of spinach. They also contain many antioxidants, such as phenolic acids. These active substances are said to protect the cells in the body as radical scavengers. When I make a Chia pudding, I use a tablespoon of Chia seeds. The value of 15 grams per person per day should not be exceeded, as the seeds also have a lot of calories and have a blood-lowering effect with an increased increase. There is no limit to the creativity in the preparation of Chia seeds. I will also use the seeds in a muesli, together with oatmeal or have baked a low carb bread consisting of low fat curd cheese, salt, ground almonds.
- 2 Tbsp. Chia Seeds
- 200 ml Any kind of Milk
- 360 gr. Yoghurt
- 1 Tbsp. Hemp Seeds
- 1 Tsp. Agave Nectar
- 1 Cup Fresh Berries
Put the Chia seeds in the milk and put them in the fridge. In my case, the seeds are already soaked after 30 minutes and have absorbed the milk. The longer you soak the Chia seeds, the better. Already during this process you can see how the seeds form a layer of slime and how a pudding is formed.
Now mix the pudding with yoghurt and add the agave nectar.
You can now pour the pudding into the glasses and decorate with fruits. For a nice colour you can puree some of the fruit first and mix it with the Chia Pudding. For topping I mostly use hemp seeds.
I usually double the amount and have already prepared my breakfast for the next two days.