This is a more recent promoted superfood, but there is no lack of praise for its benefits. The chia plant is native to Mexico and Guatamala and was a staple of the Mayans. Containing more Omega-3s than flaxseed, more antioxidants than fresh blueberries, more iron than spinach, more potassium than bananas, and as much strontium to keep an athlete as energized as a sugar-laden sports drink, these tiny seeds make no small boasts. Chia seeds also suppress appetite, stabilize blood sugar, and improve digestion. One to two tablespoons a day is all one needs to experience the plethora of health benefits.
At the Market
You can find packaged chia seeds at most supermarkets and health food stores.
In the Kitchen
Most sources agree there is no need to grind up your chia seeds. You can simply add them whole to smoothies, puddings, salads, soups, oatmeal, or baked goods.
Basic Chia Pudding
2Tbsp chia seeds
3/4c almond milk
Sweetener of choice, to taste
Mix all ingredients (except fruit) and let sit in the fridge for 20-30 minutes or overnight. Add fruit before serving if you so desire.
What is the best recipe you have found for using chia seeds?