Chia seeds are everywhere. Yeah, you’ve noticed? If you’re new to their magic, they’re a South American seed – a bit like a poppy seed. My understanding is that Western Australia are now the biggest producers of it in the world. There are a few Australian chia suppliers around, and you can buy them at all health food shops. I’ve seen them at Woolies, too.
So why do I love the slippery little suckers? Well, they are the most nutritious superfood on the planet (according to some). They contain:
- 8 x more Omega-3 EFA’s than salmon
- 7 x more Vitamin C than oranges
- 6 x more fibre than oat bran
- 5 x more calcium than milk
- 4 x higher antioxidants than blueberries
- 3 x more iron than spinach
- 2 x more potassium than bananas
- 15 x more magnesium than broccoli
- 18 amino acids
- Vitamin A and B12
- complete protein (23%)
PLUS the little buggers absorb 17 x their weight in water…so they fill you up, as well as keep everything moving through you a treat. They also hydrate (although I personally suggest drinking A LOT of water when you eat chia, or you might get clogged, if yaknowwhatimean).
PLUS If you soak chia seeds in water for about 30 minutes, you will get a glass of almost solid gelatin (soluble fibre). When you eat chia, these fibres, known as mucilages, form this gel-like texture in the stomach, creating a barrier between carbohydrates and the digestive enzymes that break them down, slowing the conversion of carbohydrates to sugar…so they can be a natural aid in controlling diabetes!
This is how I eat them:
I sprinkle a teaspoon on my cereal each morning
I make gluten-free pumpkin muffins. Add them to any baked stuff, but you will have to add extra liquid to compensate
Nutritionist Angela Hywood makes this each morning: kefir, chia seeds and frozen berries blended together to form a smoothie (you can replace the kefir with yoghurt).
I sprinkle them in stir-fries, just at the end before serving.
For some extra recipes, check out The Chia Co‘s site.
Convinced? You should be.