Chia is an incredibly versatile food that can be soaked or used solid, and can be added to any kind of sweet or salty food. It is an energizing food, and one of the best sources of essential fatty acids (EFA), especially Omega 3. EFA in chia are more easily absorbed by the body than those from other food sources.
The seeds of Chia come from a flowering plant of 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, named Wayne Coates, began studying chia as an alternative crop for farmers in northern Argentina, about 29 years ago.
The South Americans recognized it as nutritious, and nutritious enough to feed the army that was going on long marches at that time. So to the Aztecs were an excellent source of protein, fiber and vitamin B1. It is also a food for excursions, holidays or picnics because it is so easy to pack and in preparation it does not require sophisticated equipment. For example, it can soak in a hotel room as well (even in a container with / for ice.) You can also add a tablespoon of water for a refreshing and moisturizing your favorite drink. We use it sometimes a half of teaspoon in our daily nutritional coffee.
You can even try with a lemon juice and a bunch of goji berries.
It is, again, an intestinal cleansing like psyllium. It can be used for a breakfast, or if you just eat at noon at 12:00, as we do, before lunch for 15-20 minutes, it’s okay to drink in a shake or smoothie.
Chia is an excellent source of calcium (Ca), phosphorus and has a very strong antioxidant effect.
On today’s shake we used it again, look more like a Smoothie, because we found very good tasty and quality bananas. Adding to 2 smaller bananas, 1 half of apple, 1 half handful of mixed sprouts, 1 teaspoon of chia seeds, is enough for 2 people.
Chia seeds can also be used for raw vegan biscuits, raw toast, raw pudding, raw bread and crackers, and salads.
We used it for example in a potato salad where only potatoes were cooked lightly.
Or, if you make some tofu nuggets, for coating is a good egg replacement adding to soy milk.
