Did you know that Aztec warriors used to eat chia seeds and quinoa before going into battle? It’s true. They got an energy surge and extended stamina from them and were able to fight longer. Chia seeds are high in omega-3s and antioxidants, so they give a bit of a brain boost, too.
Now, I’m no Aztec warrior and I don’t look at my days as battles. But I have started incorporating chia seeds into my morning and eat them in far more dishes than I used to. Having them in the morning in a protein shake or some other breakfast-type thing has helped me cut coffee out of my diet almost entirely (I do still drink one cup, but it’s Four Sigmatic’s Lion’s Mane mushroom coffee, which, like chia, gives me brain and energy boosts), and they’re great in the afternoon if you’re starting to drag a bit.
One great delivery system for these magic seeds is this Chocolate Chia Banana Pudding. Like everything else on this site, it’s very easy to make, and boy is it tasty. All the flavors are subtle but together they work so perfectly, and there’s nothing better than chia seeds that have been sitting overnight. They turn into almost tapioca-like pellets and are super fun to eat.
Speaking of overnight, while this recipe is quick and simple, it does need to set in the fridge for eight hours. So, all you have to do is mix everything together and open your fridge the next morning to enjoy your delicious pudding. My guess is that if the Aztec warriors had this pudding, they wouldn’t have gone into battle at all; they’d have been too busy staying home and stuffing their faces.
- 1 mashed banana
- ½ cup chia seeds
- 2 cups coconut milk
- 1 Tbsp. cocoa powder
- 1 Tbsp. agave
- ½ tsp. cinnamon
- 1 tsp. vanilla
- Place all ingredients into large mixing bowl and whisk together.
- Put in fridge and allow to set for at least eight hours.
- Spoon into bowls or jars, top with coconut whipped cream (I use this recipe from Oh, Ladycakes), chocolate shavings (or cocoa powder) and enjoy!