Chocolate "Tapioca" Pudding and WHY CHIA seeds

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WHY CHIA SEEDS:
1. DIABETICS: If you mix a spoonful of Chia in a glass of water and leave it for 30 minutes, the glass will appear to contain not seeds or water, but a gelatin. This gel-forming reaction is due to the soluble fiber in the seed. This same gel-forming activity takes place when we eat these gummy fibers, known as mucilages. The gel that is formed creates a physical barrier between carbohydrates and the digestive enzymes that break them down, which slows the conversion of carbohydrates into glucose (sugar).

2. ATHLETES: Slowing conversion of carbohydrates into sugar makes Chia a great food for creating endurance. Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surges of highs and lows creating a longer duration for long distance athletes. However, don't try this for the first time during a race...practice this throughout your training. We don't want any issues happening during the race...

3. HYDRATION and ELECTROLYTE BALANCE: One of the awesome properties of the Chia seed is its hydrophilic properties, having the ability to absorb more than 12 times its weigh in water. Chia seeds hold on to water which prolongs hydration. Fluids and electrolytes support health and wellness of all the body’s cells. Cell's concentration and composition are regulated to remain as constant as possible. Chia seeds help to retain moisture and help absorb nutrients and body fluids. Efficiency in the utilization of body fluids also links to balancing out electrolytes. Things like sweating, vomiting, or diarrhea causes us to lose intercellular fluid then shifts out of cells to compensate, causing abnormal distribution of electrolytes across cell membranes resulting in cellular malfunction. So skip the Gatorade and try Chia seeds.

4. THYROID AND ADRENAL SYSTEM: Unsaturated fatty acids are essential for adrenal and thyroid activity. They nourish the skin's cells and are essential for healthy mucus membranes and nerves. These fatty acids function in the body by cooperating with vitamin D in making calcium available to the tissues, assisting in the assimilation of phosphorus, and stimulating the conversion of carotene into vitamin A. Fatty acids are related to normal functioning of the reproductive system.

5. CANCER and CELLULAR HEALTH: Chia seeds are hydrophilic colloids, also known as a watery, gelatinous substance that form the underlying elements of all living cells. Chia seeds posses the property of readily taking up and giving off the substances essential to cell life. The loss of hydrophilic colloids cause cell death.

6. VEGETARIANS: Another awesome quality if Chia seed is that it is the richest vegetable source for the essential omega-3 fatty acid. It has approximately three to 10 times the oil concentrations than grains and 2 times the protein concentrations than grains. These oils, unsaturated fatty acids, are the essential oils your body needs to help emulsify and absorb the fat soluble vitamins, A, D, E, & K.

CHOCOLATE TAPIOCA PUDDING
3/4 cup chia seeds
2 cups unsweetened vanilla almond milk
1/4 cup unsweetened cocoa powder
A pinch of Celtic sea salt
Stevia glycerite (or Chicory Root to taste)
1/2 tsp vanilla extract
1/2 tsp nutmeg (optional)

In a bowl, mix all the ingredients together. Let the pudding set up for a few minutes. Stir the pudding every five minutes. The pudding will be very thin at first, but after sitting for 20 minutes the chia seeds will thicken up and it resembles tapioca pudding. Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Tapioca = 209 calories, 33 carbs, 0 fiber
"Healthified" Tapioca = 134 calories, 13 carbs, 10.5g fiber