Ch Ch Ch Chia Seeds!

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A few weeks ago I was the lucky winner of Barefoot Angie B's Chia Seed giveaway. When I I won, my first reaction was "Yeah! I won my first bloggy giveaway!" My second thought was "And it's Chia Seeds...what the heck do I do Chia Seeds? Is this gonna require some gardening or maintenance thing on my end?'

Because before winning these lil' gems, my only history with them was with, well you know, Chia Pets! Was I gonna have to smear them over a lil' clay creature and watch them grow? The answer my friends is a big NO!

These seeds right here offer some serious nutrition. It's like I've tapped into  a running/training endurance secret. Here's some info summarized from  Christina Pirello of the Huffington Post:

Chia seeds (salvia hispanica) are wild seeds with origins in Mexico and Guatemala dating back to pre-Columbian times and have a long history as human food. Domesticated by ancient Mexicans in 2600 BC, these lil' seeds were a staple food of both Native American and Mexican cultures.

Known to those cultures as 'the running food,' chia seeds and water were the main ingredients that fueled Aztec warriors in their conquests (How cool is that!). Along with corn, beans and amaranth, chia seeds were a cornerstone in both the Mayan and Aztec diets. Tributes and taxes were paid to Aztec priests and nobility in chia seeds.

Extremely high in the essential fatty acid, omega-3, chia seeds are loaded with antioxidants (more than blueberries), vitamins, minerals (including more calcium than milk), fiber (more than most bran products) and protein. Author Christopher McDougall, of Born to Run, the true story of the astoundingly fit and healthy Tarahumara barefoot runners in Mexico, (who take off on 50-100-mile running jaunts as if they were walks in the park) likened the nutritional value of chia to making a 'smoothie of wild salmon, spinach and human growth hormones.'

Eaten raw, chia seeds contain a rich concentration of essential fatty acids, with 30% coming from omega-3 and 10% from omega-6, considered the perfect balance for healthy human tissue.

If you soak chia seeds in water for about 30 minutes, you will get a glass of almost solid gelatin. Science believes this is the result of the soluble fiber in the chia. These fibers, known as mucilages, may also form this gel-like texture in the stomach when you eat chia, 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.

Chia seeds are also considered to be hydrophilic, meaning they can absorb large amounts of water quickly. They can hold 10 times their weight in water making them a great enhancer in hydrating our bodies, a valuable tool for athletes or anyone looking to improve their day to day performance and endurance.

Oh...these same oils and fiber also help the body to discharge toxins. They also have no cholesterol, simple sugar or gluten.

For me, I've found the best thing about them is they are easy to digest and need no grinding. You can sprinkle them on salads, add them to your morning smoothie (pic above), soak them for a gelatin like smoothie- add honey though!It tastes super yucky w/out it! or add to morning oatmeal. I also just like popping a tbsp of them w/water for a lil' crunchy snack. They are small, like poppy seeds, and mildly oily tasting, but not overbearing, so can be used in a variety of ways without altering the flavor of a dish.

So my bottom line is, I am REALLY glad I was introduced to these lil' seeds. Thank you again Barefoot Angie B! Mine came from chiaseedsdirect.com, and I've heard you can maybe get them at Whole Foods. 

If you've tried em', how do you like them best? And if ya haven't, I say try some out and let us know what you think. (Oh, and I was not paid a million dollars, or even a penny to promote these seeds. it's just my opinion). Ch Ch Ch Ch-iao!