First of all, let me explain why I started to make Matcha Chia pudding very often.
I was reading the importance of Omega 3 fatty acids. In Japan, many eat fish but the average rate of consuming Omega 3 fatty acids against Omega 6 fatty acids is 1:10. It should be 1:2 to be healthy. Thus it means we have to increase the consumption of Omega 3. Omega 6 fatty acids comes from Vegetable oils, animal fats and even Avocado, and olive oil is Omega 9, in case you were wondering!
I think of Salmon and mackerel for Omega 3 rich food but in order to increase the intake of Omega 3 we have to eat fish every other day (source). I like fish but I am not eager to eat so much because of farmed fish and mercury. Taking supplement is not my option either. So I looked up Plant sources of Omega 3 fatty acids and I found Chia seeds, Brussels sprouts, Hemp seeds and etc. Source
My breakfast normally include Chia seeds with oats and I also encourage kids to eat the same. I have to change sometimes since they get bored with same breakfast.
The health benefit of Omega 3 fatty acids has a long list but I was attracted to the mental health part. My son (9 year old) is shy and good boy at school and he takes everything out at home – Very naughty. He also gets irritated with small things. Since I increased Omega 3 fatty acids, I’ve noticed he has become calmer.
Health benefit of Omega 3 fatty acids
Matcha is also known to help our brain function thanks to L-theanine (amino acid). It is said to boost memory and concentration plus anti-stress, anti-anxiety.
In case you would like to know more about health benefits of L-theanine and Matcha here are links:
Probably you’ve seen many recipes of Matcha Chia pudding but this one, you make oat mylk by yourself to avoid any preservatives and healthier!
<<Recipe of Matcha Chia Oat mylk pudding>>
Serves 2-4 people
White Oats: 50g
Water: 350 ml
Pitted date: 1
Agave syrup (or honey): 2 table spoons
Chia seeds: 5 table spoons
Matcha green tea powder: 1 tea spoon
- First, we make Oat mylk with blender
- Add Oats, Water, pitted date and Agave syrup in a blender and blend around 30 seconds (no need to strain)
- Add Chia seeds and stir
- Separate half of it to another container for Matcha layer
- Add Matcha green tea powder and stir and leave around 20 min (in the fridge when hot weather)
- Serve with fruits
Kariganecha (stem tea) is also rich in L-theanine since L-theanine is created in the roots and travel from stem to the leaves. With the sun L-theanine becomes another substance Catechins (antioxidant) but stem does not photosynthesize, therefore L-theanine remains there. In order to bring out more l-theanine in the tea, you should brew it with low temperature less than 60 degrees. You can also cold brew it!
Buy Kariganecha (stem tea) from here
Buy Matcha green tea powder from here
