Speaking of poop (it’s hot topic right now) – I need to bring your attention to a recent food obsession of mine. It’s not actually the most recent obsession (that would be goji berries) but it’s recent enough to talk about.
I’m talking about chia seeds. The glorious little nutrient-dense super seed that is going to change your life.
In bullet-points for efficiency:
- Chia seeds are little and black (or white) and kinda look like poppy seeds.
- They’re actually a member of the mint family!
- They are a rich source of soluble and insoluble fibre. Soluble fiber moderates blood glucose levels and lowers cholesterol. Insoluble fibre helps with good intestinal health, including regular gut function and can reduce the risk and occurrence of colon cancer. (Found here)
- They hold 12x their own weight in water. Try mixing chia seeds in water and watch it turn to gel! (Say goodbye to Metamucil forever)
- Chia seeds provide complete protein (perfect for vegetarians!) fiber, as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc (holy MOLY! Thanks Dr Weil)
- I’ve read in various places that Chia seeds are a wonder-weight-loss solution. This makes perfect sense..high fibre keeps you feeling fuller for longer!
So what are you waiting for? I’m assuming you can buy Chia seeds from most health shops. We buy ours from Huckleberry Farms. And if you’re curious how to eat the wee things, here’s how we do it:
- Sprinkled over porridge/added to muesli in the mornings (1 tablespoon)
- In our bread
- In baking (see below)
We made these muffins with a black bean soup one night and they were glorious. The chia seeds will amaze you. And the quinoa tastes glorious.
Black Quinoa Corn Muffins (Found here)
1 cup organic corn meal
¼ cup organic corn flour
1 cup cooked black quinoa (any colour will work)
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. sea salt
1 cup almond milk (or any milk)
3 Tbsp. chia seeds + 9 Tbsp. water
1/4 cup oil of your choice
1 Tbsp. honey
1/2 cup cilantro leaves, chopped
1 chili, minced or ½ tsp. ground chipotle (optional)
1. Preheat oven to 200C. Put 8 muffin liners in a cupcake pan.
1. Mix chia seeds and water in a small bowl and set aside.
2. In a large bowl, sift dry ingredients together. Add the cooked quinoa.
3. Check the chia gel to make sure it is thick a gloppy (it should take 15 minutes or so to obtain the right consistency). In a separate bowl, whisk wet ingredients together, including the chia gel.
4. Add the wet to the dry and combine in as few strokes as possible. Fold in the cilantro and minced chili.
5. Spoon batter in to muffins cups and bake until the edges are golden brown and they pass the toothpick test (approx. 25 minutes).