Chia is an incredibly versatile food that can be used soaked or solid and can be added to any sweet or savory dish. It is an energizing food, and one of the best dietary sources of essential fatty acids (EFAs), especially Omega 3. The nutrients from chia are much easier for the body to absorb than other foods.
Chia seeds come from a flowering plant in the mint family, which is native to Mexico and Guatemala. In native countries, it is used daily but was largely unknown in North America until a researcher, Wayne Coates, began studying chia as an alternative crop for farmers in northern Argentina about 29 years ago.
The South Americans recognized it as so nutritious and full of nutrients that they were able to feed their army, which was marching for a long time. For the Aztecs were an excellent source of protein, fiber, and vitamin B1. It is also a food for trips, holidays, or picnics because it is so easy to pack, and no sophisticated equipment is needed to prepare it. For example, it can be soaked in a hotel (even in a container with/for ice. You can also add a tablespoon of water for a refreshing and moisturizing drink.
You can even try lemon juice and a handful of goji berries.
It is, again, a booming to the intestine, like psyllium. It can be used for breakfast, or if you only eat lunch at around 12.00, as we do, before lunch 15-20 minutes it’s ok to drink in a shake or smoothie.
Chia is an excellent source of calcium (Ca), phosphorus and has a very strong antioxidant effect.
At today’s shake I used it again, it looks more like a smoothie, because I found very good bananas. Adding to it, 2 smaller bananas, 1 half apple, 1 half smaller handful of mixed sprouts, 1 teaspoon chia seeds, is enough for 2 people.
Chia seeds can also be used in raw vegan biscuits, raw toast, raw pudding, raw bread, and crackers, but also in salads.
We also used, for example, a potato salad, where only the potatoes were lightly cooked.
Just try it!
