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Ch-Ch-Ch—remember those tiny seeds that you could spread onto clay pigs and bunnies and they’d sprout into fluffy pat-worthy green “fur”? Yup, chia. Well, did you know that many people consider it be nature’s perfect food?

It’s true. For centuries in the Americas, Chia seed has been a staple for indigenous peoples. Chia fueled Aztec warriors of Mexico during battles and hunting treks and supported endurance for Native Americans that ran from the Colorado River to the Pacific Ocean to trade turquoise for shells. Sustained by chia seed, the Tarahumara of Mexico hunted animals by running so far and long that their prey fell due to exhaustion.

The Tarahumara are a tribe of natural “superathletes” really, running 50 to 100 miles at a time. What’s their energy drink of choice? A mix of of citrus, chia, water and honey. 52-year-old Tarahumara Indian, Cirildo Chacarito, won a Nike-sponsored 100-mile run in California in the late 90s, completing the race in a time of 19 hours, 37 minutes and three seconds—beating hundreds of competitors with more than a half-hour lead. Wow.

What makes this miracle food so special?
Well, chia (a flowering plant from the mint family) is very rich in omega-3s, which as you probably know, are essential fatty acids (EFAs) that our bodies need for optimal health, but cannot synthesize on their own. Chia is also is full of quality protein (a complete source actually, providing all essential amino acids), magnesium, calcium, antioxidants (more than blueberries), iron, folate and soluble fiber. Chia promotes natural detoxification and due to it’s ability to absorb between 10-12 times its weight in water, it creates a sensation of fullness that can help satisfy hunger. This ability to hold water prolongs hydration and retains electrolytes in body fluids, especially during physical exercise. When you soak chia seeds, a protective mucilloid gel (which was useful for protection in arid climates) forms—it is the soluble fiber in the seeds. When consumed, this gel creates a physical barrier between carbohydrates and the digestive enzymes that break ’em down—slowing conversion of carbs to sugar and in turn extending endurance. This slowing of digestion sustains blood sugar levels and allows for efficient assimilation and then regeneration of muscles—listen up athletes, bodybuilders and moms (chia is known to help growth of tissue during pregnancy and lactation).

Chia seeds (a.k.a. salba, mila, Salvia hispanica L) can be used in so many ways—as refreshing beverages, in baked goods, puddings, cooked savory dishes, smoothies and cereals. You can sprinkle them into salads and bake them into energy bars. They have a very mild, barely nutty, almost neutral flavor that works with everything, and I’ll be sharing many of these recipes and possibilities with YU this month.

You can use chia seeds (grey) and/or the heirloom salba (white) variety for any of the upcoming chia recipes. For cost savings, look in the bulk section and remember a little goes a long way with these little guys.

You don’t have to wait for the recipes, go ahead and sprinkle them on everything!

 

 

 

REFERENCES:
Change Your Life with Chia via Huffington Post
THRIVE, Brendan Brazier

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