I know I’m not the only one who remembers Chia Pets. Life was simpler back then. Back in those days, you could buy an 8 year-old a terracotta pot shaped into the head of Elmer Fudd or Scooby Doo, water it, and that plant-like afro would keep them entertained for days. Nowadays, kids are getting iPhones, Playstations, and virtual games about football! VIRTUAL GAMES, the madness! But I digress.
Back to Chia…
If you’re not still stuck in 1997, you’ve porbbaly noticed that Chia has made a comeback, but in the kitchen this time. The chia plant seed is derived from the Salvia Hispanica plant; a member of the mint family which grows natively in South America. These tiny ovular seeds are
are hydrophilic, and can absorb up to 12 times their weight in liquid when soaked. Due to this, when placed in liquid, the chia seeds start to gelatinize and can transform a simple cup of almond milk into a pudding-like delicatessen.
Chia seeds are an easy way to sneak some quick nutrition into your diet. Here’s a breakdown of this little seed's composition:
A 1 ounce (28 grams) serving of chia seeds contains:
Protein: 4 grams.
Fiber: 11 grams
Fat: 9 grams (Over half of which are anti-inflammatory ALA Omega 3’s, making it the richest plant source)
Calcium: 18% of the RDA. (Recommended Daily Amount)
Manganese: 30% of the RDA.
Magnesium: 30% of the RDA.
Phosphorus: 27% of the RDA.
Not to mention a good amount of Zinc, Niacin, Potassium, Thiamine (Vitamin B1), and Vitamin B2, and Niacin (Vitamin B3).
"Superfood" or not, there is little argument that this is inconspicuously sized seed is potent. The goal with any sustainably healthy diet is to start with a base of plant foods. Chia provides a good "bang for your buck" in that it contains a decent amount of macronutirents (carbohydrates, fats, and proteins) also while filling in some vitamin and mineral gaps that may be missing from the typical Western Diet. They can easily be placed into a bowl of Warrior Porridge, a glass of Kombucha, or just about anything else.