Apparently chia seeds are for eating, not just growing in pottery shaped like porcupines. I’ve been doing a bit of reading about chia seeds lately, and was thrilled to see them in the bulk section of my grocery store.
They are our new favorite ingredient. My daughter loves them—which is saying something. She loves to mix them into yogurt and smoothies, or just eat the runaway seeds from off the counter. My favorite way to use them is to grind them up in a spice grinder and add the flour to different recipes.
You might wonder, though, what is so great about chia seeds, the latest trend in the health food scene.
But first, aren’t they pretty? I took this picture with a macro lens. Look at the gorgeous patterns and coloration!
Anyway, this is what I have learned: They’re an excellent source of omega-3 fatty acids—even better than salmon. They contain soluble fiber, which helps to prevent spikes in blood sugar.
They help keep the body hydrated, and help you feel full. Chia seeds may even help lower blood pressure. But best of all, they can block calorie absorption. Exactly what I need after all those kouign-amanns.
They are very similar to flax seeds in their nutritional value, but unlike flax, you can access their full value without grinding them up.
In the picture is a typical breakfast my daughter and I have been eating. All it is is mixed berries, a third of a cup of yogurt, and a tablespoon of chia seeds. If any suspicious picky eaters are afraid of trying them, simply mix them into something with berries, and they’ll taste like the raspberry and blueberry seeds.
I found a lot of my information about chia seeds on this website, where you can also order the seeds by the bag.