‘Mothers plant the seeds of love, that bloom forever’
I love this use of the chia seed. It makes for a great breakfast and really sets you up for the day. The coconut butter and cashews in the pudding add a lovey richness and the fruit a natural sweetness.
Chia means strength in the Aztec language, as the Mayans used them for high energy and endurance. Chia is a functional food, a food that offers benefits beyond its nutritional value, such as lowering cholesterol or improving gut health.
Two tablespoons of chia seeds (1oz, 28g) contains 4 grams of protein, 18% of your RDA of calcium. They are the richest plant source of omega-3 fatty acids and are a complete protein. They contain a mainly soluble fibre and mucilage (I love and hate that word, like moist) which slows down digestion, can prevent blood sugar spikes and promote the feeling of fullness. They also bind to toxins and move them out of the body.
Ingredients
- 3 firm but ripe pears, peeled, cored and diced
- ½ cup orange juice or water
- Pinch of salt (1/8thtsp)
- ½ cup cashews
- 2 tbsp. coconut butter
- 1 tsp. vanilla extract
- 6 tbsp. chia seeds
Method
- Place the pears, orange juice and salt in a pot, bring to the boil and then down to a simmer until the pear is soft, c. 5-7 minutes. Let cool.
- Once cooled place in a blender with the cashews, coconut butter and vanilla. Blend till smooth.
- Place in a bowl and mix in the chia
- Place in the fridge to cool and keep stirring, every 15minutes for an hour to make sure the chia is properly mixed in
- Place into serving containers (approximately 4 servings) and back in the fridge overnight to thicken further.
