Chia seeds are all the rage right now. We can sense a super food craze for the tiny seeds in the US, where Americans seem to be rediscovering and embracing the forgotten crop of the Aztecs. Chia, or Salvia Hispania L, is highly nutritious and has a soft nutty flavor, so it’s ideal for a good start to the day.
Chia is a rich source of calcium, is full of omega-3, is high in protein and contains natural antioxidants, vitamins and minerals that will protect you against free radicals that can cause cancer, heart disease and many age-related illnesses, but also, it will make your skin glow. But some people are still not sure how to include the tiny superseeds into their diets -- so we have found a delicious, vegan recipe that combines chia seeds with bananas, and crunchy toppings. This power breakfast will be enjoyed by kids and adults alike.
1. Gather the ingredients
- 1 big banana or 2 small ones
- 4 tbsp of chia seeds
- 1 cup of almond milk (or other cow-milk alternative)
- 2 tbsp whole raw almonds
- 2 tbsp of raisins
2. Mash the banana
Cut the banana in small chunks and mash it with a fork.
3. Get the chia seeds ready
Get 4 tablespoons of tiny chia seeds.
Mix the seeds, smashed banana and almond milk letting the seeds absorb the juices. Mix energetically and place in the fridge overnight or for at least an hour, to thicken.
5. Activate the seeds
Place the almonds and any other seed you might want to add in a glass of filtered water and soak. You can leave them under water overnight, for a few hours or minutes, depending on your time and the size of the seed. This will make them softer and it will be easier to absorb all their nutrients.
6. Take out of the fridge and add the toppings
Take the banana and chia mix out from the fridge and see how the chia seeds have grown, absorbing the banana and almond milk juices. You can always add more almond milk if you want to thin it out or if it’s too thin, add more chia seeds. Garnish with chopped almonds and raisins, or add other seeds, vanilla drops, maple or cinnamon for a sweeter flavor.
Photos Ana Lisa Alperovich for Inhabitots