While we’ve posted before the many amazing health benefits of chia we couldn’t help but praise these nutritious little morsels a little more. While these beautiful little seeds aren’t quite the magic seed many report that they are, they come very close. Not only are they regarded a ‘superfood’ (and we highly encourage everyone to have a constant supply of them in your pantries), they are packed with nutrition, delivering a maximum amount of nutrition with absolute minimal calories – winning!

The seeds are packed with vitamins, minerals, and fabulous antioxidants that protect your body against free radicals, prevent cancer, and fight aging. Chia also contains significantly more protein than other whole grains, and it has a ridiculously high fiber content. Did you know that only 2 simple tablespoons of chia seeds contain an amazing 11 grams of fiber (which is 40% of your daily requirement!), ensuring that you stay full for longer and your digestion will be improved and your blood sugar will remain stable – yay for those with diabetes!

Once you get more confident with making chia pudding, you can alter these recipes to produce a thicker or pudding by replacing or 1 cup of coconut milk with 1 cup of greek yoghurt or a non-dairy yoghurt of your choice.

CHOCOLATE PEANUT BUTTER CHIA
What you’ll need:
2 cans of coconut milk (we had mine in the fridge for 2-3hrs prior),
¼ cup of chia (white and/or black or a blend is perfectly fine),
4 tablespoons of organic natural peanut butter (we used Woolworths Macro Peanut Butter as our favourite health food store brand PB jar had been licked clean – thanks kiddies!),
3 tablespoons cocoa,
¼ teaspoon of pink Himalayan rock salt,
5 pitted [medjool] dates, &
3 tablespoons of maple syrup.

The Process:
Combine all of the ingredients into your thermomix/blender, and blend until mixture is smooth and creamy, it should only require 30 seconds to a minute or so, depending on your blender (3 x 1 second turbo blitzes on our thermomix is all it takes), alternatively other have reported that whisking by hand to reduce the clean-up is also effective, but we found that using a blender makes the end result a little creamier.

Pour into 4 glasses/jars and pop into your fridge for minimum of 4 hours (cover with cling film/glad wrap), giving the chia enough time to plump up and soak in the liquid. We love making it at night and devouring for breakfast the next morning.
*If you really love peanut butter, feel free to add a little more, better yet try altering the recipe each time you make it to suit your taste.

VANILLA CHIA PUDDING
What you’ll need:
¼ cup of chia (white and/or black or a blend is perfectly fine),
1 can of coconut milk (once again we keep ours in the fridge for 2-3hrs prior),
5 teaspoons of pure vanilla extract, &
2 tablespoons of maple syrup.

The Process:
Combine all of the ingredients into your thermomix/blender, and blend until mixture is smooth and creamy, it should only require 30 seconds to a minute or so, depending on your blender (3 x 1second turbo blitzes on our thermomix is all it takes), alternatively other have reported that whisking by hand to reduce the clean-up is also effective, but we found that using a blender makes the end result a little creamier.

Pour into 4 glasses/jars and pop into your fridge for minimum of 4 hours (cover with cling film/glad wrap), giving the chia enough time to plump up and soak in the liquid. We love making it at night and devouring for breakfast the next morning.
*If you really love the vanilla flavour, feel free to add a little more, better yet try altering the recipe each time you make it to suit your taste, 1/4 cup of organic shredded coconut it a super tasty addition to this recipe! Yummo!

RHUBARB CHIA PUDDING
What you’ll need:
2 cups of rhubarb (diced in 2cm lengths),
1 can of coconut milk (once again we keep ours in the fridge for 2-3hrs prior),
¼ cup of chia (white and/or black or a blend is perfectly fine again also),&
3 tablespoons of maple syrup.

The Process:
Combine the rhubarb and maple syrup into your thermomix on varoma setting on speed 4 (reverse) for 15mins, or sauté in a small saucepan on low heat for 20 until it is softened well. Once cooked, set aside and allow to cool.

Once cool, add the coconut milk and chia seeds and stir in well. Pour into 4 glasses/jars and pop into your fridge for minimum of 4 hours (cover with cling film/glad wrap), giving the chia enough time to plump up and soak in the liquid. Once again, making the night before makes an awesome healthy breakfast the next day.
*As tempting is it is, don’t add water while cooking down the rhubarb.