Reasons Why we Should Eat Chia seeds

To those who want to have a better health you need to eat this nature's superfood, Chia Seed. Here are my reasons why we need chia seed


1. Chia seed is the talk of the town nowadays. It is very nutritious. The seed is five times the calcium of milk, eight times more omega 3 than pink salmon, three times more iron than spinach, and thrice as many antioxidants as in a blueberry.


2. Chia seeds able to absorp ten times weight in water. It is good to keep us hydrated. Good for dieters and athletes for a greater endurance, stamina, and hydration

3.Chia is mild tasting and easy to add to any diet. You can add chia seeds directly on your food. Their high nutritional value and culinary flexibility make them one of nature’s most amazing superfoods.

The Superfood in the New and Improved Cocoa Cassava Bars

Chia seeds are an ancient food eaten by the Aztecs, Incas and Mayans that comes from a desert mint plant growing abundantly in southern Mexico.

In the Mayan language, chia means “strength.” These tiny, nutty-flavored seeds were a staple in the diet of Aztec warriors and considered to be a “running food” because messengers believed that they could energize and sustain them for an entire day. The Aztecs also used chia to treat joint pain and skin conditions.

Chia seeds are an excellent source of omega-3 fats, antioxidants, protein and fiber. In fact, it’s considered as the richest natural plant source of omega-3. Like flaxseed, chia is rich in alpha linoleic acid (ALA), which is an omega-3 precursor and is converted by your body to the omega-3 fats EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

Studies show that chia seeds contain more omega-3 than salmon, more antioxidants than blueberries, and, more calcium, fiber and protein than flaxseed. Chia is so densely packed with nutrition that eating two tablespoons will give you 205 mg of calcium, 7 g of dietary fiber and 5.2 g of omega-3.

Chia contains both soluble and insoluble fiber. Fiber-rich foods take longer to eat, are processed more slowly by your body and tend to produce a feeling of fullness with fewer calories, which may help provide weight loss.

Unlike flaxseed, which needs to be grinded, chia is ready-to-eat, highly digestible and has a long shelf life – it can be stored for several years, retain its potency and not go rancid.

Chia seeds are also free from cholesterol, gluten and trans fats and have not been found to be allergenic.

Because of its nutritional value, stability and convenience, more and more people are mixing chia seeds to their drinks, sprinkling them to cereal, yogurt and salads, adding them to flour for baking, or simply eating them as a snack.

Dr. Joseph Mercola’s New and Improved Cocoa Cassava Bars are now sprinkled with organic raw chia seeds. It’s not difficult to find organic raw chia because the high oil content of the chia plant acts as a natural insect repellent, thus eliminating the need for pesticides.

This natural health bar keeps on getting better. With a superfood like organic raw chia seeds and a host of all-organic ingredients, you can’t go wrong with the cocoa cassava health bar. The wait will soon be over as the New and Improved Cocoa Cassava Bars are coming in March 2010.


source: http://astronutrition.com/blog/personality_type_linked_brain_deterioration

Simple Chia Recipes

The fastest and easiest way to take chia seed is to add one tablespoon chia seed into an eight-ounce glass of water or juice, stir to break up any lumps, let sit about five minutes, stir again, and then drink. You can also use it to make a versatile gel, which can be added to jams, jellies, peanut butter, milkshakes, nut spreads, smoothies, hot or cold cereals, yogurts, mustard, catsup, tartar sauce, barbecue sauces, etc. as a fat replacer, for energy and endurance, or for added great taste. Here’s how to make chia gel, which has a slightly nutty flavor:

Put nine parts water in a sealable plastic container. Slowly pour one part seed into the water, then mix with a wire whisk or fork. This process will avoid any clumping of the seed. Wait a few minutes and stir again to break up any clumps, let stand ten minutes, and stir again. Store up to two weeks in the refrigerator. Add the gel, between 50 to 70 percent by volume, to any of the above-mentioned foods, mix well, and taste. You will notice a very smooth texture, with the integrity of the flavor intact, but you have added 50 to 70 percent more volume to your food and have displaced calories and fat by incorporating an ingredient that is ninety percent water!



Strawberry or other Berry Chia Jelly

The best way to make berry chia jelly is to make a portion of chia gel and mix into your favorite jelly using a 50/50 mixture. Example 1/4 cup of chia gel to 1/4 cup of your jelly. This will make 1/2 of jelly for you breakfast toast, with 50% less calories! Easy and good for you.

Chocolate Chia Coconut Bar submited by customer Richardson

1/2 c melted virgin coconut oil 1/3 c Cocoa Powder 1/2 c zylitol or 1/4 c honey 1/3 c coconut milk or pl yogurt 2 tsp chia seeds 1 1/2 c raw coconut flakes 1/4 c almond flakes 1/2 tsp vanilla dash of salt 1/4 c coconut flour

Melt coconut oil in pan on low heat. Remove from heat. Stir in other ingredients in order listed. Spread on one end of jelly roll pan to form a 6 x 11 bar. Cut the bar into 3 x 1 3/4 " servings. Refrigerate until real firm. Put into snack size ziplock bags for a healthy snack on the run.

Chop Suey Noodle Candy

2 Cups semisweet chocolate chips melted 2 Cups butterscotch chips melted 1/4 cup chia seeds one large can chow mein noodles 1 cup copped nuts Combine all ingredients in a bowl. Mix well. Drop by teaspoonsful onto waxed paper. Let stand until set. About 30 servings.

Alegria

6 tablespoons amaranth, 4 tablespoons chia seed, 1/4 cup dark corn syrup, 1/2 teaspoon vanilla extract, 1/4 cup honey, 1/2 stick butter, Cook amaranth one tablespoon at a time in hot oil until all popped. Use a lid on the pan as this step can get wicked with the little hot seeds popping around the stove. Toast chia seeds in the same pan. Lightly grease a 9 x 13 inch pan. Combine the honey, syrup, butter and vanilla in a heavy skillet, heat to boiling, reduce heat to medium and cook, stirring constantly, until mixture turns dark amber and thickens - about 10 minutes. Remove from the heat and stir in the amaranth and chia. Mix well with a wooden spoon. Spoon mixture into prepared pan, spread evenly, cut into bars and cool.



Chia Seed Muffins

1/2 cup butter, 3/4 cup sugar, 2 eggs, 3/4 cup sour cream 1 1/2 teaspoon vanilla, 2 cups unbleached all-purpose flour, 1/3 chia seeds, 1/2 teaspoon salt, 1/4 teaspoon baking soda cinnomon sugar - mix 1/4 cup sugar with 1/4 teaspoon cinnamon

Preheat oven to 375 degrees. In a large bow, cream butter and sugar, Blend in eggs, sour cream and vanilla. In a separate bowl, combine flour, chia seed, salt and baking soda, then add the dry mixture to the creamed mixture. Fill greased muffin tins two-thirds full. Sprinkle with the cinnamon sugar. Bake for 20 minutes until golden brown. Makes 12 muffins.

Chia Herb Couscous

4 teaspoons margarine, 2 medium green onion chopped, 2 cups chicken broth, 4 teaspoon chopped fresh basil or 2 teaspoon dried basil, 1/4 cup grated Parmesan cheese, 2 Tablespoons chia seed, 3 cloves garlic, finely chopped, 1 1/3 cups uncooked couscous, 1/2 Teaspoon salt Melt margaine in a 3 quart nonstick saucepan over medium high heat. Cook the garlic and onions in the margarine until the onions are crisp-tender about 4 minutes. Add the chia seeds and lightly toast for about 30 seconds. Stir in the couscous, salt, and if using dried basil add at this time. Add the broth to the saucepan. Bring the mixture to a boil, then remove from the heat. Cover and let stand about 5 minutes. When ready to serve, take a fork and fluff the couscous. Stir in the fresh basil (if fresh is used) and the Parmesan cheese.

Crunchy seed topping for toast - Submit by a customer Robin

In small bowl mix equal volumes of chia, sesame and poppy seeds; I like to add fresh ground flaxseed (I have a small electric seed grinder).

slice your favorite bread and toast lightly; butter it generously (i use margerine). Spinkle with seed mixture and cinnamon/sugar. Return briefly to the oven; remove and eat.

Chia Recipe for adding to a box mix

We found that you can add 1 to 2 Tablespoons of chia seed to the liquid in cake mixes, brownie mixes, or other box mixes of your choice. Mix as per the instructions on the box, bake and eat. A simple way of getting the family to eat "healthy" in a special treat.

source : http://www.facebook.com/search/?o=65&init=dir&q=hidalgofoods#/topic.php?uid=74344544647&topic=8191

Energize Your Body with Chia

Chia seed may have seem to be ordinary but it is, undeniably and undoubtedly, even more than that. It has a distinct quality that elevates itself from the rest of other so-so medicinal and dietary supplements that arises in the market today.


Imagine by just simply adding it to your drinking water or your food, it will remove all your worries of having to watch carefully your diet and craving to eat more than your required meals a day. This is because of its structural and natural ability to make you feel full most of the time—and this is without even compromising your energy. In fact, it even enhances and doubles it. Dating back as far as the ancient Aztecs, chia is called the running food since it provides high energy and great endurance.

By just incorporating Chia seeds on your daily diet, you don't need to spend your money on gruesome dietary supplements, which more often than not, has only minimal effects. This is being sexy and healthy in such a natural way without depriving you the pleasures of all those mouth-watering dishes that you usually indulge your self in. Chia seeds, even if mixed or added on a certain recipe doesn't have impact to alter the food's natural taste. It even enhances its natural flavor, turning it from ordinary to a superb dish.

Aside from its culinary capabilities and benefits, chia seeds has a lot more to offer when it comes to its nutritional content. This tiny little seed is actually a great source of fiber and omega 3 fatty acids which are both good for our heart. They are also excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, & copper. In fact, chia seeds contain 6 times more calcium, 11 times more phosphorus, and 4.6 times more potassium per 100g of edible portion than does milk. Its strong anti-oxidant activity also provides you with better immunity on toxic-related diseases. It also posses 19-23% protein, higher than many other cereal grains including wheat, corn, rice, oats, & barley. It is gluten free and a great source of B vitamins. And unlike flax seed, you do not have to grind chia seeds to reap all of these benefits.

It's really amazing how this long-forgotten tiny seed can make great wonders on one's health and wellness. With its great nutritional value and medicinal properties, no wonder it has been dubbed as nature's super-food.
So now you can enjoy being healthy, fit and sexy without any hassle.