We all know the need for Omega-3, (a-linolenic acid) in our diet, everything from depression and ADHD to heart disease and hypertension can be caused from a lack of Omega-3 in the diet.
Did you know Chia is the highest plant source of Omega-3 known to man? Chia is 62% – 65% Omega-3. That makes chia a very high anti-inflammatory.
Chia contains powerful antioxidants that protect delicate essential fatty acids from oxidation. Unlike other sources of omega-3 oils (e.g., flax, hemp, or fish), chia doesn’t require the artificial or added antioxidants such as vitamins in order to remain fresh. Chia is an antioxidant-rich, whole food that naturally protects itself from oxidation. Therefore chia seeds remain fresh for longer.
Chia has 5 times more calcium than milk and the calcium is more readily absorbed thanks to the traces of boron which is vital for bone health.
Chia has 19 to 23% protein content and is a complete protein containing all the essential amino acids, more than that found in traditional cereals such as wheat (13.7%), corn (9.4%), rice (6.5%), oatmeal (16.9%) and barley (12.5%) and Chia’s protein is gluten-free.
Chia seeds are highly hydrophilic, with the ability to hold about nine times their weight in water. This ability can prolong hydration and retain electrolytes in body fluids, especially during exertion or exercise.
Chia provides 27.6 gr. of fibre per 100 gr. of seed, equivalent to 100% of the recommended daily doses for adults. This soluble fibre cleans the intestines by binging and transporting debris from the intestinal walls so that it can be eliminated efficiently and regularly. A daily dose of Chia seeds provides an excellent fibre source and most people notice a different in less than a week.
If you would like to know more about Omega 3, 6, 9, you might like to read Jim’s eBook, a very simple book on nutrition http://uttleyrawfood.com/ebooks
I would love to share some of the ways I include Chia seeds into my daily diet.
I love this breakfast.
2TB Chia seeds, a handful of goji berries soaked in enough water to cover them both
1TB Hawaiian Pacifica Spirulina, then add your favourite fruit – I have added Mango
You could also add oats or quinoa to this mix 🙂
Here is a simple way to blend the benefits of Flax seeds and Chia seeds
Flax and Chia Seed Crackers
3 C brown or golden Flax seeds
1 C Chia seeds
4 C water
any left over juice pulp
put flax and chia seeds into a large mixing bowl and combine thoroughly
add left over juice pulp
mix all ingredients thoroughly
divide mix into 4 portions
place the portions onto 4 dehydrator trays, flattening out to a thin biscuit
place trays in a dehydrator and dry @45*C for 12-24 hours, remembering to flip them over to remove teflex sheet to ensure an even dryness on both sides.
Fruity Flax & Chia Crackers
This is a recipe from a very dear friend and fellow foodie – Jenny Stimmler
Chia Breakfast Pudding;
1 young thai coconut (with pulp and water or 3 cups of almond milk
1/4 cup agave nectar
1 cup chia seeds
1 TBS vanilla or 1/2 cup carob or cacao
*Blend everything except the chia seeds then whisk them in until all are incorporated.
*Leave to stand for 30min at room temperature
– can be stored in the fridge for two days.
There are so many different ways to benefit from this powerful little seed, if you have a favourite recipe, I would love to share it. Simply add it to the comments below 🙂
Diary Day 47 Kauai Hawaii