Chia seeds are from the Salvia Hispanic desert plant found in southern Mexico. Popular in ancient Mayan and Aztec diets to reduce joint inflammation. Dr. Andrew Weil writes in a Prevention magazine that chia seeds provide heart-healthy omega 3 fats. Chia seeds have a light, nutty flavor that does will with sweet or savory dishes.
Unlike flax seeds, chia seeds do not need to be ground to be consumed.
Add chia seeds to morning protein drinks whirled in a blender or sprinkled on oatmeals, toast, pancakes or sliced fruit or yogurt.
Liberally add to any kind of cake, quick bread, pancake or waffle batter the way you would add wheat germ or rice bran. Start with adding 2 tbsp. of chia seeds to any recipe calling for at least 1 cup of flour.
Enjoy chia seeds at lunch by sprinkling on salads with spirulina or add to pasta sauces or garnish steamed vegetables. Chia seeds are like sesame seeds and you eat them whole.
Add chia seeds to dinner by layering a pan of once one cup of slivered potatoes and 1/ 2 cup of carrots and baking for 20 minutes at 325 degrees Fahrenheit until brown.
In the same way, chia seeds can be added to any casserole or grain dish such as quinoa, brown rice, millet or whole groat grains.
Chop walnuts and thinly slice unpeeled apples for a quick snack anytime and add chia seeds liberally. Finish with a dollop of yogurt.
Whip up 5 oz. of silken tofu, 1 tbsp. chia seeds, 1 tbsp. basil and cayenne pepper. Dip cut, raw vegetables crudites into this high-protein, delicious dip.
Store chia seeds in a dark-colored, well-sealed container.