Great sprinkled on salads, they have a similar texture to poppy seeds with a delightful nutty flavour.
But mixing them with a liquid is when you really get to see what the Chia Seed can do.
You see, the Chia Seed, when wet, is inclined to become mucilaginous. That's not a very nice word is it? But to vegans who needs replacement thickeners or egg substitutes, this is a very handy property indeed.
|A Chia Thistle field|
Studies are currently being conducted using Chia as a way of controlling blood sugar, they are high in fibre and full of minerals that may be missing in a vegan's daily diet.
So, that should be reason enough to think about adding Chia to your daily diet. Our favourite is a Chia Pudding. There are so many ways to serve it, but we think it's best with some coconut milk, dessicated coconut and a dash of Agave Syrup and then top it with your favourite smoothie.
Oh and it's a breeze to make; you just require an element of patience. It needs to thicken overnight in the fridge...
Coconut Chia Pudding with Mango Smoothie
for the Chia Pudding
½ cup Coconut Milk (not from a can)
2 tbsp Chia Seeds
Pinch Sea Salt
¼ tsp Vanilla Extract
1 tbsp Dessicated Coconut
for the Mango Smoothie
In a small jar or vessel of your choice, whisk together all the ingredients for the Chia Pudding and refrigerate. If you use a jar with a lid, you can give the jar a good shake every so often. If not, just give it a vigorous whisk every so often. This helps the seeds to release their unique texture.