#36alive 140: Eat Chia Seeds

Chia seeds have had a surge in popularity in recent times and rightly so. High in Omega 3 which has been linked to helping increase brain function,  meaning not only will they help you physically, but also mentally. Omega 3 also aids in heart health, can reduce inflammation, and helps sustain the functioning of the nervous system. They are also a source of soluble and insoluble fibre which aid in digestion, protein, which is needed to build and repair muscle, and calcium which strengthens bone and promotes healthy nerves among other things. This little seed is also high in antioxidants, gluten free, can be used as an egg replacement for vegan recipes (mix 1 tablespoon with 3 tablespoons of water and leave for 15 mins), good source of vegetarian protein and contains the amino acid tryptophan which is a powerful mood booster.

Chia seeds can be added to almost any dish to give it a nutritional kick, and they’re pretty trendy these days so you’ll be able to use hashtags like #ontrend #onpoint #onfleek when posting about them. One word of caution though, the bloody things get everywhere, one little slip can result in cleaning these little things up for ages so it is worth investing in a mason jar (other jars are available) to store these in.

Even though they are #onpoint #ontrend #onfleek of late, chia seeds have actually been around for ages (for the want of a better term). It is said that chia seeds were used to revive and fuel Aztec Warriors sustaining them for long periods at a time, and are also a staple in the Tarahumara tribe (otherwise known as “The Running People and translated to ‘those who run fast’). If they’re good enough for warriors and the running people who run fast, you’re damn sure they they’re good enough for me.

When out shopping this weekend, stock up on chia seeds and add them to any dish you are making, and if you are after some inspiration the try this chia porridge recipe.

And for more recipes containing chia seeds, click here. Chia’s (as in cheers, get it?!).

 

 

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