Months ago I learned about chia seeds…probably on the Oprah show. No, not the same chia seeds that you make the chia pets with, but from the same source. A few weeks ago my niece, Julie, told me she was making a great pudding with them and I should try it. I kept meaning to buy them but it wasn’t until yesterday that I finally did and I suspect I was not alone. It was after a segment on yesterday morning’s Dr. Oz show about these very seeds, that I found myself seeking them out on my twice a week pit stop at Whole Foods. According to the good doc and several other nutritional gurus, chia seeds are one of the newest super-foods. Chia is the new and improved flax.
Touted as higher in omega 3s than salmon, rich in calcium, obscenely high in fiber, a good source of protein, and a good source of hydration, these seeds are easily digest-able and don’t even have to be ground up. As if that wasn’t good enough, there is great evidence that they can lower blood pressure and because they slow down the way our bodies convert carbs in to simple sugars, studies support their ability to control blood sugar. This leads scientists to believe they may have great benefits for diabetics. Still not sold? Chia seeds can absorb 10 times their weight in water, making us feel full so they are a great way to reduce food consumption and food cravings. Additionally, a big bonus for anyone on a plant-based diet, because of their “gelling” properties they can be used as an egg substitute when baking. In fact, though I haven’t looked it up (yet) on the show they baked wonderful looking muffins with them, which were only about 150 calories each! If you want to include the seeds in your diet and keep it simple, you can sprinkle them on your salad, mix them into a shake or just use your imagination and come up with some creative ideas and share with us.
I googled “chia pudding,” and came up with a bunch of recipes, all of them simple! I mixed 1/4 cup of the seeds with a little over a cup of almond milk and mashed half a banana in. I stirred it well, let it sit for about 15 minutes, stirred again, sprinkled some cinnamon on top, covered it and put it in the fridge overnight. I haven’t tasted it yet, but it sure looks like pudding, though I am sure it will have a bit of a seedy consistency. I’ll let you know as I will definitely be having some with (or as) breakfast this morning.
Since it is VFT, I might as well keep talking food. Last night was dinner at Falafel Bistro and that place NEVER disappoints. First the waitress brought us 3 soups to sample; chicken vegetable, (which Mitch said was great) yellow split pea and garlic cauliflower. I tried both of those and though they were both great, the garlic cauliflower was in a league of it’s own, so we ordered more to share. Mitch had falafel and I had their vegan mushroom veggie patties over a bed of quinoa with a side of hummus and a salad with avocado. This meal was heaven on earth for a vegan dining out at a “mainstream” restaurant. I must always add that their food is “clean,” which means no next day bloat or weight gain from too much salt or additives. Everything is so fresh and this is one place Mitch and I BOTH totally love.
Thanks to Carol for the follow up on BL’s Courtney. She is doing really well and had skin removal surgery earlier in the year, losing another 31 pounds (just from the removal of the skin). She is also nurturing a relationship with one of the contestants from this summer’s Extreme Makeover Biggest Loser show. Marci and Courtney, 2 of my all-time favorite BL contestants.
I just typed and then deleted an entire paragraph about Derek, Kyle and Nicole. In as much as I am an open book, I respect their privacy and so I will simply say, I am incredibly proud to be your mom, every day and in every way. All 3 of you have so much wonderful stuff going on in your lives and that makes my heart so happy.
Off for some outside peaceandfitness with the bigredguy. Make it a great day! I’ll “chi-a” back here, tomorrow.
- Ch-ch-ch Chia Seeds: You Just Can’t Go Wrong (fitsugar.com)
- Praise for Chia Seeds [13 Things to Know] (fooducate.com)