Chia (pronounced chee-a with a ch as in chips – but healthier) are tiny little seeds packed full of good stuff. These little guys get ‘super’ status because of their broad array of micro-nutrients, the essential vitamins and minerals our bodies need.
Even though Chia is fairly new to us in the UK, its been part of the South American diet for thousands of years. Its name is derived from the Aztec word chian, meaning oily. Aztec, Mayan, and Inca cultures revered chia for its high nutritional content and medicinal properties; they even used it as currency. Warriors called chia, the ‘runners food’ because it provides high energy and endurance.
Brimming with goodness…
It’s easy to see why these seeds are so popular, they’re incredibly versatile, vegan and are really good for you. They’re virtually tasteless and pack a nutritional punch. Loaded with Omega 3 which helps maintain good blood cholesterol, fibre for a healthy digestion and protein, they also provide good levels of phosphorous, magnesium, iron and calcium. See why you need these nutrients below.
Easy to use….
You basically sprinkle them on anything; salads, yoghurt, breakfast cereal, porridge, omelettes and whizz them into smoothies. Or for an energy packed breakfast, soak the chia overnight in almond milk, add your fave fresh fruits, touch of honey and some almonds for a delicious chia pudding.
And an incredible fact…
These seeds are so incredibly hygroscopic, they easily absorb water to form a glutinous gel, this gel can then be used to substitute egg in vegan baking recipes.
Mother nature at its best…
Chia is a green, grassy herb from the same family as mint and sage that sprouts from tiny black or white seeds and reaches nearly six feet at full height. Due to its rich essential oils, chia leaves naturally repel insects and disease making it excellent for organic cultivation.