I have been dying to “experience” chia seeds ever since I started reading about them on blogs. I think I may have entered every single chia giveaway in the blogsphere in hopes of obtaining some of these babies. Well, I was tired of waiting and finally made my purchase! What is so special about chia seeds you ask? Well according to the handout next to the display:
“They are loaded with omega-3 fay acids, and hey have among the highest antioxidant activity of any whole food–even more than fresh blueberries. And they do good things for the body like keeping blood pressure and blood sugar under control”…”Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows in southern Mexico. In pre-Columbian times, chia seeds were a component of Aztec warriors; they even played a role in religious ceremonies. Supposedly, 1 BS of the seeds could sustain a person for 24 hours. The Aztecs also used chia medicinally to relieve joint pain and skin conditions.”….”Unlike flaxseed, chia seeds can be stored for long periods of time without becoming rancid and don’t require grinding (whole flax seed is hard to digest).”
2 TBS of Chia Seeds have approximately 7 g of fiber, 4g of protein, 205mg calcium and 5g of omega-3’s. They have a nutty flavor, and because they are easily digested whole, they can be sprinkled on yogurt or salads. They are also a nice addition to baked goods when ground.
I have seen chia seeds added to oats and yogurt, creating a voluminous mix. I couldn’t decide (theme lately?) so I added them all together to make: Carrot Cake Overnight Oats. I have oddly been craving carrot cake, and decided i would be a nice base to try my Artisana Coconut Butter with.
In the mix: 1/3 cup instant oats, 1/3 cup Chobani Plain Greek Yogurt, 1/3 cup Vanilla Soy Milk, 1/2 large carrot shredded (reserve some for topping), 1/2 TBS chia seeds, cinnamon, nutmeg, vanilla extract. Combine all ingredients and let sit in fridge over night. In the morning top with: reserved shredded carrot, 1 TBS Organic Jumbo Raisins, 1 TBS Chopped Walnut, 1 TBS Artisana Coconut Butter.
The Verdict: Holy thickness!! I actually added some water (few tablespoons) to the mix after. Next time I’m going to add more liquid than yogurt. I LOVED the addition of chia seeds. They absorb liquid, and expand (a bit like tapioca?) to provide a nutty little crunch to every spoonful. I wasn’t sure how I was going to feel about the coconut butter. When I opened the jar it looked like paste and looked a bit gritty. I heated it for a few seconds with a splash of soy milk in the microwave and could SMELL the intense coconut! It was amazing, and I most certainly licked the bowl I warmed it in! I loved this combination, and hey, getting a veggie in the morning isn’t bad either! I wanted to add banana to the mix but didn’t have any good and ripe ones on hand. I think next time I make these I am going to add 1/2 a banana whipped into the oats and slice the other half for topping.
Have you tried chia seeds? What is your favorite use?