There’s no doubt that kale has been the latest health food craze for the past few years. However, it’s time for the kale trend to step aside and allow for its successor—the chia seed—to take the spotlight. Chia seeds became the ‘it’ food of 2013 due to their numerous health benefits and assumptions with weight loss.  The seeds have been embraced since 3500 BC, originating in Central America, where they were a staple of the ancient Aztec diet.

Chia seeds are very low in calories—138 calories per ounce to be exact—and have a plethora of health benefits.  The Omega-3 fatty acids, in particular, aid in reducing cholesterol and inflammation while lowering blood pressure and supporting the immune and reproductive systems.  Chia seeds are also abundant in antioxidants and contain manganese, calcium, and phosphorus for strong bones and a healthy heart.  While it has been said that eating chia seeds can lead to weight loss, there is little evidence that the seeds can actually help you shed pounds and fit into those jeans from last year.  The magic that the seeds have is protein, which keep you feeling full and may prevent you from reaching for that bag of Doritos, thus resulting in a decrease in calorie intake.

You’re probably thinking, how do you even eat chia seeds?  They are essentially tasteless and can be used as a supplement in many recipes and meals.  For example, they can be added to yogurt or cereal during breakfast, blended in a fruit smoothie, or even added to baked goods. The most popular way to eat the superfood is in chia seed pudding, where it is mixed with just a few ingredients that you probably already have in your kitchen pantry.  Chia seed pudding is a quick and easy dessert that won’t leave you feeling guilty after eating.  The bottom line is that chia seeds are a great, low calorie food with numerous health benefits that can keep you sated for many hours.

Chia Seed Pudding: Recipe

Ingredients

1 cup vanilla-flavored unsweetened almond milk (or any type of milk)

1 cup plain Greek yogurt

2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving

1 teaspoon pure vanilla extract

1/8 teaspoon Kosher salt

1/4 cup chia seeds

Topping-

1 pint strawberries, hulled and chopped

1/4 cup sliced almonds, toasted

Directions

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 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, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.

Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Recipe courtesy of Giada De Laurentiis for Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chia-seed-pudding.html?oc=linkback