Chia Chai Pudding
A recipe for the super snack
I am addicted to the flavors and smell of chai! Nothing is more inviting then walking into a home and smelling chai spices over the stove. Drinking this tea (I use roobois instead of black tea) with some coconut milk and honey is bliss! We all know by now how good for you soaked chia seeds are, so I combined the flavors of chai with chia seeds to make this pudding that even Luna wants to eat.
The spices in Chai tea are not only comforting and soothing but also contain medicinal value. (Read below for the benefits) The tea an Ayurvedic favorite, is anti-inflammatory, great for the digestion and balances the doshas.
Chia is considered a super food. It contains more omega 3 and 6 than a piece of salmon, more calcium than milk, is a complete protein since it contains all 8 amino acids and is an antioxidant. It also is great for colon health since it is a strong fiber. With all those facts aside it also has an addictive consistency when soaked in liquid.It becomes gel like and that’s why it is so easily absorbed and so good for the colon track. I have been feeding the seeds to my chickens to make their eggs even more omega rich. Historically chia seeds were what the Aztec and Mayan warriors would eat to build their endurance and strength. They were offered to the ancient gods in religious rituals, so the Spanish tried to eliminate and erase them and almost succeeded in doing so until today where there is now a Chia seed renaissance. I also just heard from a healer that the native americans that populated the Palm Springs area from the Morongo Tribe, would take a pouch full of chia seeds and consume only that when crossing the desert to go up to the mountains of Big Bear. That is inspiring in itself!
1/3 cup Chis seeds
1 cup almond milk, pumpkin seed milk or coconut milk
1 tsp cardamom
1 tsp cinnamon
1/2 tsp ginger powder
1/8 tsp clove powder
1/8 tsp nutmeg
1/8 star of anise
1/8 tsp vanilla powder or extract
5 tbs Water
1 tbs raw honey or maple syrup or 1/2 of each
(optional, sliced almond, coconut flakes, cacao nibs)
Whisk together the water and the milk you prefer. Add in the spices and chia seeds and honey.
Let sit for an hour then stir again. Put in refrigerator for 2 hours or overnight.
Add the optional ingredients before serving.
Benefits of chai spices
1 – Cardamom:
Stimulates the mind and gives clarity, increases appetite and soothes the mucous membranes. It helps relieve gas, heartburn and nausea, settles upset stomachs and is effective against allergies caused by dairy products.
I use green cardamon pods in my chai tea.
2 – Cinnamon:
Has long been used to fight colds, flu and sore throats. Also used as an antidote for diarrhea, stomach upsets and to help ease menstrual cramps. It is warming to your body and restorative to the nervous system.
Just smelling the wonderful odor of this sweet spice can boost brain activity!
3 – Cloves:
Believed to invigorate and restore, helps generate heat in the body, useful during the cold/flu season. Cloves soothe tooth ache, serve as a breath freshener, relieve nausea and can also be taken for gastric upsets.
4 – Star Anise:
In traditional Chinese medicine, star anise is prescribed as a digestive aid. More recently, Shikimic Acid, extracted from star anise, is one of the chief ingredients in the antiviral Tamiflu drug used to fight avian influenza.
Supports your digestion and can help relieve nausea. Helps moisten the airways and reduce the drying of the mucous membranes in the throat that is often associated with smoking. Also a great tonic for lack of sleep when taken in small doses.
Not found in many chai tea blends but good to add.
Ginger is commonly used as a digestive aid and contains compounds that ease motion sickness and nausea. These healing qualities can be attributed to its high Vitamin C and antioxidant content. This root is also useful in fighting heart disease, cancer and Alzheimer’s disease. It is also excellent for improving sluggish circulation.