I had heard of the many benefits of chai seeds, but until recently had never tried them. They are crunchy little seeds that have no taste. Chai seeds can be absorbed by the body as seeds, unlike flax seeds that need to be ground.
Chai seeds are packed with nutrients! They are loaded with fiber (which is good for digestive health), protein, omega-3 fatty acids (essential for brain health), and they are high in antioxidants. They are high in calcium, magnesium, and phosphorus. They are being studied as a natural treatment for Type 2 diabetes, and a study has shown that they can significantly lower blood pressure.
Chai seeds come from a flowering plant in the mint family, called Salvia Hispanica. They can be eaten raw, soaked in juice, and added to baked goods. When soaked in a liquid the seeds become gelled. Because of this reason that can be used as a natural thickener for soups. Sprinkle them on cereal, yogurt, salads, or try this delicious pudding recipe from Giada De Laurentiis. Alone or topped with nuts and fresh berries, this pudding makes a fantastic breakfast or snack!
- 1 cup vanilla-flavored unsweetened almond milk
- 1 cup plain low-fat (2 percent) Greek yogurt
- 2 tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- Kosher salt
- ¼ c. chia seeds
- 1 pint blueberries or strawberries, hulled and chopped
- ¼ c. sliced almonds, toasted
- In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and ⅛ teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
- The next day, spoon the pudding into 4 bowls or glasses; mound the berry & almonds on top.