I first heard about this wonder-seed a while back when I was
researching good sources of omega-3s. Art and I had been using flax for quite
some time to mix in oatmeal and throw in other random meals when possible, but
I began to discover the vast superiority of chia over flax. Omega-3s can cause
things to go rancid, that’s why ground flax should be refrigerated. Well, not
only does chia not have to be ground in order for the human body to access the
nutrients, but it also is so rich in antioxidants that the seeds will keep just
fine if left in the cupboard. Additionally, chia packs in a healthy dose of
fiber and many other nutrients.
Who knew!? It was quite the revelation for me.
Since working chia into my diet and enjoying the convenience
it offers, I have employed it in other ways in the kitchen. Mix some chia seeds
with water and let it sit for a few minutes to form a gel. This characteristic
is thought to slow digestion and tame those pesky blood sugar spikes when
eating a large meal. Furthermore, this gel can be used as an egg substitute in
baking. I have done this several times when compulsively baking, getting
halfway into a recipe, and realizing I don’t have eggs. Life saver.
Throw them on yogurt, oatmeal, cereal, salad, and almost
anything to get an extra crunch of nutrition.
Enough ingredient education, here’s a super easy recipe for
chia seed pudding. Keep in mind the “congeal” factor of these super seeds!
2/3 C chia seeds
2 C vanilla soy/rice/almond milk
½ t cinnamon
Dried currants for topping
Place ingredients in a bowl, stir, and cover. Refrigerate
over night. Mix well before serving. Add currants after plating and before
serving.
I have tried a few variations of this with dried cherries,
agave, honey, coconut, and some other things. Because the base recipe is so
simple, this can be customized in any way! It’s a great sweet treat that packs
in some killer nutrition and will keep you feeling full.
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