You don’t have to do yoga and live in Donnybrook to eat chia seeds. Chia seeds native to South America were rocket fuel to the Aztecs who used to wear them in their leather pouches and munch them whilst trekking. They are a natural electrolyte and can retain up to 12 times their weight in water, keeping you hydrated throughout the day.
Chia seeds are high in protein, fibre, and those essential omega-3 fats, not to mention they contain more calcium than cows milk. Perfect for those vegans. Despite being a nutritional powerhouse they are tasteless and swell like frog-spawn when liquid is added. The following recipe can be adaptedto whatever nuts/seeds/dried fruits and superfoods you fancy. Try this recipe first before you pimp it to suit your little taste buds desires.
Coco-nutty chia seed pots
Makes 2 serves. Takes 20 minutes tops
- 1/2 cup chia seeds (black or white)
- 1/2 cup pumpkin seeds, toasted
- 1/2 cup dried cranberries, sweetened with apple juice and no nasties or 1/2 cup plump golden raisins
- 1/2 cup pecans, toasted
- 1/4 cup coconut strips, toasted
- 1 tsp Madagascan vanilla extract
- 1 tbsp hulled hemp seeds
- 3 cups of your favourite milk (moo juice/coconut milk/almond milk/rice milk)
- 1 handful of fresh blueberries
- 1 tbsp raw cacao powder / 1 tsp maca powder / 1 tsp matcha green tea powder* optional
Mix all ingredients together in a medium-sized bowl reserving the fresh blueberries and a little toasted coconut to finish your bowl. Make sure to stir well. Wait for 20 minutes for the chia seeds to absorb all the liquid. Stir again and top with fresh blueberries and toasted coconut. You can make these pots the night before and simply cover them in the fridge. In the morning you may need to add a little extra nut milk or a dollop of your favourite yoghurt to loosen the mixture.
Make sure to don your vegan-friendly leather pouch and go hiking up MacGillycuddy’s Reeks.