“Chia” is actually the Mayan word for strength. The seeds were used by the ancient Incan, Mayan and Aztec cultures as mega-energy food, especially for their running messengers, who would carry a small pouch of chia with them.
Why Eat Chia?
Ideal ratio of omega 3 and omega 6 fatty acids
High in minerals like potassium and iron
Rich in calcium, plus boron a trace mineral that transfers calcium to your bones
Fabulous source of soluble fiber, acts like an intestinal broom
Slows down sugar absorption, to maintain even blood sugar levels
Easily digested and assimilated
Extremely hydrophilic, chia can absorb 10 times its weight in water. This makes it hydrating to our body because the water stays in our system longer.
Because of its mild taste you can add these mighty seeds to just about anything.
Sprinkle on salads, add to granola, hot cereal or homemade crackers. Try grinding them in a coffee grinder, to make “chia flour”. Add chia flour into baked goods, salad dressings, homemade puddings. Try this Chocolate Chia Pudding.
Whole seeds can be stored in a cool dry place for 4-5 years.
¼ cup chia seeds
2 cups water
Directions: Mix ingredients together and allow to sit for 15-30 minutes at room temperature, stirring every 5 minutes to prevent clumping. For a smoother consistency grind seeds in a coffee grinder before mixing into water.
Add to soups just before serving, smoothies and sauces or salad dressings or just eat by the spoonful. Gel will last about three weeks, stored in the refrigerator.
1 Tbsp. chia seeds, ground
3 Tbsp. water
Directions: Mix ingredients together and allow to sit for 10 minutes at room temperature. For a smoother consistency grind seeds in a coffee grinder before mixing into water.
This recipe replaces 1 egg, you can replace up to two eggs in a recipe without altering the outcome of a recipe.