Apparently, the chia seed can hold 12 times it's weight in water, making it a great food to ingest both before and after any tough workouts. Also, it's incredibly high in soluble fiber, making it a food that actually slows down the conversion of carbohydrates to sugars in your stomach, making it an optimal food to keep your energy high. And, in 2 tablespoons of chia seeds there are 7 grams of fiber, 4 grams of protein, 205 milligrams of calcium, and 5 grams of omega-3.
I think I found a new superfood. In fact, on days I practice Bikram Yoga, I eat some of this chia pudding beforehand. Originally, I used to get ridiculous headaches and become easily dehydrated when I did difficult workouts (i.e. those that make me sweat buckets). Now, and (mind you, I've only been doing this for over a week) after sweating A TON, I haven't had the headache/dehydration problem when I have eaten chia beforehand.
My recipe for chia pudding is basically Elana's recipe, slightly modified. So really, all credit goes to her. But here's how I do it:
Pre-Workout Chia Pudding (gluten-free, dairy-free, vegan, vegetarian)
makes four servings
2 cups hemp milk (or almond, rice, etc.)
3 tablespoons chia seed
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 tablespoon agave nectar (only use if your milk is unsweetened)
1 dash of salt
Place all of the ingredients into a large container with a tight fitting lid (I have a half-gallon tupperware-type container that works well for this) and shake vigorously for about one minute. Place in the refrigerator and let sit for at least a half hour, or overnight.