About Chia Seeds

Every time I tell someone about chia seeds, they reference Chia Pets. Those commercials (ch-ch-ch-chia!) have sure had a cultural impact. It may be a bit of a shame that this superfood has been reduced to the same status as pet rocks and lava lamps, but at least people will remember the name and know how to pronounce it if they want to find it in the store ("quinoa" or "acai", anyone?).

I fell in love with chia seeds in a cereal I found in a health store. Unfortunately, the cereal wasn't organic, so I went about making my own organic version, then began finding other recipes calling for these healthy little seeds.

Chia seeds are a source of essential fatty acids (EFAs), like Omega-3. Unlike other seeds, though, chia seeds are easily digested and do not have to be ground to get their full nutritional value.

Many people recommend soaking the seeds for anywhere from 5 minutes to overnight to create a gel. This reaction may be part of why chia seeds are so digestible, and it creates a very interesting texture to add to breakfast cereal, yogurt, and raw puddings. This gel can also be used in baking: divide the amount of butter or oil in half, and then use the same amount of chia gel to fill in. The gel can also be used as an egg substitute.

Chia seeds are very high in antioxidants, so they keep for longer than other high-EFA seeds, like flax. Chia seeds are also a complete protein and provide fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

Best of all, these seeds are fairly neutral-tasting, so they can be added to a wide variety of foods without changing the taste. Try mixing them into apple sauce, bbq sauce, salad, homemade bread, beverages, hamburgers, and more. Give your favourite food a ch-ch-ch-chia boost!