A tasty, light, nutritious breakfast or pre-workout meal: raspberry coconut chia pudding with adaptogens for energy.
Chia seeds are originally from Mexico where they were eaten by the Aztecs and the Maya. They were much loved because they provided the people with energy and endurance.
Chia seeds are rich in minerals such as calcium, manganese and phosphorus, proteins, antioxidants, fiber and omega 3 fatty acids.
The seeds expand when soaked in liquid and get a jelly-like texture. This is also a very healthy way to eat them: seeds, nuts, grains and legumes are best soaked a few hours before eating them.
Soaking reduces the phytic acid, which is an anti-nutrient that binds certain minerals, which can result in a nutrient deficiency. Phytic acid also makes the digestion process more difficult.
The chia pudding is very easy and quick to prepare, this is how you make it:
Raspberry chia pudding with adaptogens
The night before, soak 3 tablespoons of chia seeds and 2 tablespoons of flaxseed in coconut milk mixed with raspberries, a squeeze of fresh lemon juice and a pinch of ground cinnamon.
The next day (or eight hours later), add maple syrup or another natural sweetener to taste.
Add 1/2 teaspoon of adaptogens such as the I am energized of I am focused and give it a good stir.
Serve with fresh raspberries and bee pollen. (optional)