By Hayley Stobbs R.Ac, CNC
Benefits of Chia Seed:
Rich in omega 3 fatty acids which nourish a plethora of bodily functions, especially contributing to cognitive health and inflammation reduction.
Adds shine to hair and lustre to nails.
Good source of minerals: calcium (70mg per tbsp.), magnesium, phosphorus, zinc, copper, selenium, and iron.
High in soluble and insoluble fibre (4.4g per tbsp.): this along with healthy fat and protein will keep you satiated for hours.
Contains a small amount of protein (1.6g per tbsp.) including amino acids such as glutamic acid and serene.
When gelled, its mucilaginous texture soothes the digestive tract and can help stimulate bowel function.
According to Traditional Chinese medicine chia seed nourishes yin and black chia tonifies the kidneys.
Throughout warmer seasons you may favour a cooler meal alongside tea to start the day. Explore this chia porridge out for yourself (and/or loved ones!) and see how your body responds. Feel free to add or remove ingredients to your liking — be creatively inspired by the bounty of the season (fresh berries are my favourite!), and enjoy!
Prep time: 15 minutes
Setting time: 1 hour
Yields: 3 - 4 servings
Choose liquid base option:
a) 2, 400ml cans full fat coconut milk + 2/3 cup water, I use this brand
b) 1 L of full fat coconut milk from an aseptic container (Real Thai or Aroy D brand)
c) Home-made hemp milk: blend 3/4 cup hemp seed with 3 1/2 cups water + 1 tablespoon maple syrup. Do not strain. Foam on top eventually fades.
1 cup chia seed (black and/or white)
Pinch of himalayan sea salt, optional
2 1/2 cups fresh or frozen raspberries, strawberries, and/or blueberreis
1/2 cup nutritional cycling seeds
1/2 cup hempseed, optional
5 – 6 medjool dates, pitted and sliced, OR natural sweetener of choice (maple syrup, raw honey, stevia), optional
1 tsp. dried ginger root, cinnamon, or vanilla powder optional
Super-charged nutrient boosters:
3 - 5 tbsp. collagen powder, I like this one
1 – 2 tbsp. flavoured cod liver oil or algae oil, I like this one
5000 – 7000IU vitamin D drops
1 - 2 teaspoons calcium citrate powder
3 servings dairy-free probiotic powder, open capsules if necessary
1. Pour your liquid base of choice into an 8 cup glass jar or large mixing bowl. Sprinkle and stir in the chia seed and let it sit for about an hour at room temperature.
2. In a large measuring cup stir together the water and collagen powder to dissolve. Mix in the optional nutrient boosters. Add this to the jar and mix.
3. Once the chia mixture has gelled, add the remaining ingredients and stir with a long wooden spoon.
4. Serve garnished with seeds, fruit, and half of a sliced date. Store refrigerated for up to a week.
Makes: 2 - 3 servings
1 cup full fat coconut milk
1 cup water
3 tablespoons whole chia seed
3 tablespoons hemp seed
2 tablespoons whole flax seed
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
1 tablespoon shredded coconut
1 teaspoon vanilla extract, optional
Maple syrup or green leaf stevia to sweeten, optional
Pinch of himalayan sea salt
Optional fruit creme topping:
2 cups frozen berries (raspberry and/or blueberry)
1 cup full fat coconut milk
2 tablespoons shredded coconut
Combine seed porridge ingredients in a bowl, stir, and store in an air-tight glass container for up to a week. For the fruit topping, combine in an airtight glass container, stir, and refrigerate overnight before serving. To warm up the porridge during cooler months, add a little hot water to the mix before serving or gently heat in a saucepan. Enjoy!
I hope my post has given you insight today. If you’re interested in nutrition and acupuncture I’d be happy to guide you along. Please visit www.vcaspa.com to book online or call 250-590-4341. To learn more about my acupuncture practice, follow @hayley_stobbs on Instagram.
Wishing you love & vitality,
Hayley Stobbs R.Ac, CNC