Everyone cracks on about Omega 3’s, but all anyone knows about is omega 3 in fish.
Enter Chia. Chia rocks.
Chia is 20% Omega-3, 20% protein, stacked full of fibre, has 5x as much calcium as milk, 7x more vitamin C than oranges, and 3x as much iron as spinach.
Other options for Omega 3 also include linseed, flaxseed oil, hemp seeds, cauliflower, sesame seeds (and therefore tahini) and brussel sprouts (I knew they were good for something!).
Anyway, I saw this pretty cool recipe on Oh She Glows and had to give it a go, although her photos are ten times better than mine!
I ate it at work for lunch with avocado and tomato with a sprinkle of salt and pepper, but you could have it with hummus, with soup or in any situation really where you’d have a cracker or a piece of toast.
The best part about eating it, was that it took about 5 seconds to prepare, and I knew that it was really healthy.
My recipe is slightly different to Angela’s because I didn’t have a number of the ingredients, but it still turned out really well.
- 1 cup oats
- 1/2 cup chia seeds
- 1 cup sunflower seeds
- Handful almond flakes
- Pinch sugar
- Pinch salt
- Mixed herbs
- 1 cup water
Preheat the oven to 150C.
Put the oats in the food processor and blitz’em until they’re powdery. Mix everything together in the bowl (don’t worry if it is a bit watery to start, keep mixing for a few moments and it will become harder).
Put in a lined baking tin and squish down.
Cook for about 25 minutes.