I read up on this popular, little bulbous seed. The Chia Seed.
The one everyone and their mother’s earthy friend has been raving about. The same one that every fitness, vegan, and gourmet magazine has deemed the year’s hot new ingredient. And for you recluses who haven’t hopped on the omega train, here are the Chia facts:
Also known as the Salvia Hispanica, the Chia, is a flowering plant from the mint family, Lamiaceae. And yes, the ch-ch-chia is a cousin of the seeds you used to grow atop your clay pet. It was a major crop in central Mexico between 1500 and 900 B.C and was cultivated well into the 16th century, AD, but after the Spanish conquest, it was banned due to its close association with the Aztecs–said to have been the basic survival ration of Aztec warriors.
Chia is very rich in omega-3 fatty acids, as well as fiber (25 grams give you 6.9 grams of fiber). The seed is also rich with calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
I work with chia fiends and after seeing endless bags of chia seeds on our office conference table, I decided to do experiment with this wonder
food seed. My secret experimentation produced a delicious though very unpicturesque dessert.
Dolce Chia Pudding
- 2-3 TBSP chia seeds
- 3/4 cup-1 cup almond milk
- 1-2 TBSP of Stevia, brown sugar, agave, or sweetener of choice
- Many dashes of cinnamon
- Dash of vanilla extract
Mix all ingredients together and refrigerate for 1 hour or overnight to allow pudding to thicken. Top with fruit and shredded coconut. Enjoy!
What’re your thoughts on chia?