What's the deal with Chia Seeds

If you are like most people you have seen chia seeds in the news lately.  Several months ago was the first time I actually purchased some and started putting them in my oatmeal and yogurt. Since then I have done some research about them and found that they are outstanding little superfood to add to a healthy diet. They are what I call "loaded"!

Chia seeds contain mucilage, a type of soluable fiber, which makes them perfect to use as a nonfat thickener.  Used by Aztec warriors as a source of energy on long marches, chia seeds are high in protein, with all essential amino acids, alpha-linolenic acid and fiber. With six times more calcium than milk, and with greater amounts of high-quality protein than the one found in soy, Chia also helps strengthen muscles and bones.  Chia can absorb a whopping 12+ times its weight in water – flax seed only absorbs 6-8 times its weight. Chia´s insoluble fiber reduces digestive transit time and removes toxins as it passes through the digestive tract.

As I stated above, you can use them in your cereal, yogurt, smoothies.  If you would like to try something more, here is a recipe I found from Dr. Roizen at the Cleveland Clinic. Give them a try!


Lifestyle 180 Chia Muffins
"Chia is a great-tasting whole grain that makes foods moist by absorbing 10 times its weight in water and with its own healthy omega-3 fat."
Michael Roizen, MD, Chair, Wellness Institute, and Chief Wellness Officer, Cleveland Clinic

Ingredients

1 tablespoon ground chia seeds
1-1/2 cups whole wheat flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons baking soda
½ teaspoon salt
15 ounces canned pumpkin
¼ cup canola oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
¾ cup chopped walnuts
¼ cup water or no-sugar-added apple juice
1 cup fresh apple, peeled and grated (5-1/2 ounces by weight)
(grate apple on large-hole side of the grater)

Preparation

1. Preheat oven to 350°F.
2. Combine the chia seeds, flour, cinnamon, nutmeg, baking soda, and salt. Mix with a wire whisk.
3. In a separate bowl combine pumpkin, canola oil, agave nectar, vanilla, walnuts, and water or juice. Mix, and then fold into dry ingredients.
4. Fold in the grated apple.
5. Scoop into paper cups in muffin tins and bake for 33 minutes, or until inserted toothpick comes out clean.
6. Remove from muffin tin and cool on wire rack.