Breakfast power pudding

By Sari Huhtala

The Mayans have long used chia seeds as a staple in their diet. In Mayan, the word chia means strength. It is said Mayan warriors would use chia during battle to provide them strength. While we may not be going to battle, we can consider chia as a power packed super food that can be added to our daily diet, sprinkled over hot cereal, into smoothies, yogurt, and salads. Paired with brain-boosting coconut milk, it creates a perfect breakfast pudding.

Rich in omega-3 fatty acids, antioxidants and fibre, and protein, calcium, magnesium, iron and other nutrients, chia seeds as a day-starter makes sense.

A simple chia seed pudding can be whipped up in one minute the night before as a breakfast for the following day, or a yummy addition to lunch the next day.

Quick chia seed pudding

• 400 ml can of pure coconut milk (if the coconut milk has a lot of solid fat in it, reduce to 3 tbsp chia seeds)
• 4 tbsp chia seeds
• 2 tbsp honey
• 1 tsp vanilla

Mix coconut milk, honey and vanilla in a bowl. Stir in chia seeds and mix well.

Divide pudding into small dessert cups or into small mason jars, cover and refrigerate for a couple of hours. Top with fresh or frozen berries, and slivered almonds if desired. Optional: Place fresh berries at bottom of dessert cup before pouring in chia pudding.