Chia seeds. That’s right, the same ones that we grew into chia pets in the 1970’s, has made a remarkable entrance in the western health food industry. Chia is a member of the mint family and is native to Mexico and Guatemala. They were a staple in the ancient Aztec diet and were consumed by the warriors as an endurance-promoting Superfood.
1 ounce of chia has 4,900mg of omega 3’s (that’s 10x the amount found in salmon)! It has a whopping 11g of fibre, 4.5g of protein (and by the way, all the essential amino acids our body needs) and is high in calcium, manganese and phosphorus. With all these amazing nutrients, chia seeds are powerful. They reduce inflammation and blood pressure, and balance blood sugars, which helps to prevent weight gain and type II diabetes.
Chia can be eaten whole or ground, added to yogurt, smoothies, salads, baking, jams or dressings. My 2 favorite ways to have chia are:
1 part apple cider vinegar (try Spectrum)
2 part cold-pressed organic olive oil
1 part chia oil
Mix all ingredients together and drizzle over salad.
1 TBSP chia seeds
1 cup raspberries (or blueberries, strawberries, etc)
Mash the raspberries then stir in the chia seeds. Let sit for a minimum of 30 minutes but can be refrigerated overnight. The longer it sits, the thicker it gets. Use this jam on toast, pancakes, rice cakes or muffins.
As seen on Dr. Oz recently: “Chia seeds are high in fiber and prevent the absorption of fat.”
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