Chia Seeds

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I want to share my discovery of Chia Seeds - they are very

nutritious and can be added to salad dressings or bread mixes or muffins or

other batters. They also work well if soaked (softened) and added to salads

or just about any other food.

They are touted as a miracle food (hmmm not so sure I believe that )

but I think they are very good. They have a huge amount of soluble fiber in

them and if you soak them in water they soon form a gel so that the seeds

suspended in the gel almost look like little frogs eggs.

In Pancakes or bread they almost look like poppy seeds but are a

little flatter and more elongated. Their taste when soaked is mild and bland

--- they take on the flavor of the food that you put them with. I also tried

roasting them and that gave them a nice flavor.

For lots more information on their good properties you can go to this web

site.

http://www.rawfoods.com/articles/chia.html

here is a sample of how they are used :

" Chia, as an ingredient, is a dieters dream food. There are limitless

ways to incorporate the Chia seed into your diet. Chia must be prepared with

pure water before using recipes. The seed will absorb 9 times its weight in

water in less than 10 minutes and is very simple to prepare. Food

Extender/Calorie Displacer: The optimum ratio of water to seed, for most

recipes, is 9 part water to 1 part seed. One pound if seed will make 10

pounds of Chia gel. This is the most unique structural quality of the Chia

seed. The seed’s hydrophilic (water absorbing) saturated cells hold the

water, so when it is mixed with foods, it displaces calories and fat without

diluting flavor. In fact, I have found that because Chia gel displaces

rather than dilutes, it creates more surface area and can actually enhance

the flavor rather than dilute it. Chia gel also works as a fat replacer for

many recipes.

Making Chia Gel (9to1 ratio): Put water in a sealable plastic container and

slowly pour seed into water while briskly mixing with a wire whisk. This

process will avoid any clumping of the seed. Wait a couple of minutes, whisk

again and let stand for 5 to 10 minutes. Whisk again before using or storing

in refrigerator (Gel will keep up to 2 weeks). You can add this mix to jams,

jellies, hot or cold cereals, yogurts, mustard, catsup, tarter sauce, BBQ

sauce, etc.. Add the gel, between 50% to 75% by volume, to any of the

non-bake mentioned foods, mix well and taste. You will notice a very smooth

texture with the integrity of the flavor intact. In addition to adding up to

50% to 75% more volume to the foods used, you have displaced calories and fat

by incorporating an ingredient that is 90% water. Use as a fat replacer, for

energy and endurance, or for added great taste, buy substituting the oil in

your breads with Chia gel. Top your favorite bread dough before baking with

Chia gel (for toping on baked goods, breads, cookies, piecrust, etc., reduce

the water ration to 8 parts water to 1 part Chia seed) for added shelf life.

There are additional benefits from the Chia seed aside from the

nutritive enhancements when used as an ingredient. It was also used by the

Indians and missionaries as a poultice for gunshot wounds and other serious

injuries. They would pack the wounds with Chia seeds to avoid infections and

promote haling. If you place a seed or two in your eyes it will clean your

eyes and will also help to clear up any infections. There is a wealth of

benefits beyond the information outlined in this article and treasure-trove

of benefits yet to be discovered. Chia seed, having a qualitatively unique

situational richness along with a profound nutritive profile is one of man's

most useful and beneficial foods and is destined to be the Ancient Food of

the Future. "

Hope you find this information helpful.