Chia seeds have been getting a great deal of attention lately because of their high antioxidants and nutrients, but it’s not new. Chia is indigenous to Mexico and Parts of South America and was developed as a staple food source by both Aztec and Mayan peoples in pre Columbian times. In those cultures, it was so prized that the seed was often given to rulers as tribute or payment of taxes.
The word itself, “Chia” come from the Aztec word “chian” meaning oily. And the contemporary Mexican state of Chiapas derives its name out of the vegetable. Chia is cultivated in many various parts with the Ord valley in Australia growing aproximatelly 2 thirds of the world’s complete production. The use of Chia like a dietary supplement is growing as more people start to be conscious of its numerous nutritional benefits.
The Chia seed is, generally, oval shaped as well as about a millimeter in diameter. They aren’t much to look at being mottled with brownish gray, black and white coloration. Chia is high in nutrients with significant amounts of antioxidants, oil, protein, and dietary fiber and that is mostly soluble. The Chia seed oil has an extremely high concentration of omega-3 essential fatty acids, aproximatelly sixty four %. Omega three acids are fats which are good, which less cholesterol, deter cardiovascular diseases and help relieve inflammation and pain joint.
Nigella seeds of the dietary fiber in Chia is a great aid to individuals watching their weight. Once ingested, the dietary fiber absorbs often times its own weigh in fluid and forms a gel sort of substance in your intestinal tract. This slows the description of carbohydrates which, in turn, slows the transformation to sugar. This creates your body deriving more food energy from the Chia and feeling “full”.
Mila is gluten free, trans-fat free, sugar-free, high in protein and fiber, and may be coupled with many foods! Add a scoop of to a fruit smoothie, your oatmeal, cereal, yoghurt, taco meat, burgers, or even mix it with the spice rub you use on chicken, steak or seafood. The choices are limitless.
Here’s a recipe for an Orange and Chia Cake from Australia:
2 large oranges
1 1/4 cup sugar
One 1/4 cup almond meal
Two tsp baking powder
1/2 glass of Chia (black)
Icing – optional
3/4 cup cream cheese
Juice of half a lemon
1/2 cup icing sugar
Pre heat oven to 350 F.
Put oranges in a bowl as well as coverage with cling flim. Microwave for seven minutes on high. Oranges must be tender when poked with a knife.
Put prepared oranges; skin, pith and flesh into a food processor and blend until smooth. Set aside.
Beat eggs and caster sugar until pale and thick. Then fold together the almond meal, baking powder, yellow pulp and chia.
Pour into a large, well greased as well as lined cake tin as well as bake for thirty five – 40 mins over a low shelf.
Combine icing ingredients and mix until smooth.