Chia seeds loan health benefits to breakfast or any meal
Since childhood we have all been informed that breakfast is the most important meal of the day. Nevertheless many of us skimp on the first meal. According to a survey by the NDN group,Â 31 million (10%) Americans skip the morning meal all together.
Unless coffee counts, I have long been the same. Often because I simply forget. However, this month, I have been making the meal a priority as a part of my attempt to live better in 2013. In order to finish January strong, I went all in this week by adding chia seeds â€” an up and comingÂ ‘super food’ â€” to my morning routine.
On Sunday night I made coconut-almond chia seed pudding. The simpleÂ Food & WineÂ inspired recipe mashes together coconut milk, almond milk, agave nectar (I used honey) and chia seeds. Chias look like sesame seeds until submerged in liquid for a while. After a night in the fridge the little black seeds had a clear coating and the consistency of tiny balls of jello albeit with a crunchy center.
The result was tasty and will last through most of the work week. But what makes chia seeds so healthy?
Â According toÂ Food & Wine, the seeds “areÂ a concentrated source of iron, protein and omega-3s” eaten by athletes.
The New York Times says, “Whole and ground chia seeds are being added to fruit drinks, snack foods and cereals and sold on their own to be baked into cookies and sprinkled on yogurt. Grown primarily in Mexico and Bolivia, chia, like fish, is rich in omega-3 fatty acids, though of a different sort. It also has antioxidants, protein and fiber. Recognition of its nutritional value can be traced as far back as the Aztecs.”
And yes, in case you were wondering, chia pets are grown from chia seeds.
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