Food is trendy, and the proof is in the pudding…the chia seed pudding, that is. Between slews of newly popular vegetables like kale, seaweed, and Brussels sprouts, and superfoods with far-off origins and far-out names — be honest, did you know how to pronounce “quinoa” or “acai” before hearing someone else say it? — navigating menus and grocery stores in this new age of food can be an adventure.
Let’s take the chia seed craze. We were first introduced to chia in the late ’80s, not as a food but as the sprouting component of the famed Chia Pet. (Can you still hear the jingle echoing in your head?) Chia has since evolved within mainstream culture from being the fur on the terra cotta ram to an ingredient that provides essential fatty acids and boasts supposed effects like weight loss and energy increase. While some health benefits are still being researched, this tiny seed has an intriguing history and some definite benefits. Plus, it can be used as an egg substitute or to jazz up the texture of almost any dish or drink since a gelatinous, fiber-rich membrane develops around each seed when moistened.
Chia (Salvia hispanica) has been grown in Central and South America for centuries, significant to ancient civilizations like the Aztecs and Mayans. “Aztec runners used to chomp chia seeds as they went into battle, and the Hopis fueled themselves on chia during their epic runs from Arizona to the Pacific Ocean,” according to the 2009 nonfiction book, “Born to Run,” by Christopher McDougal, which NPR quoted in a 2012 story. “The Mexican state of Chiapas is actually named after the seed; it used to rank right up there with corn and beans as a cash crop.” In recent years, Australia has become a large producer of chia seeds, in addition to countries like Mexico, Bolivia, Argentina, and Peru.
Chia is rich in omega-3 essential fatty acids (also found in fish oil and flax), which are fatty acids that our bodies don’t produce but greatly benefit from, according to Dr. Christina Campbell of the Tahoe Center of Natural Medicine in Tahoe City. “[Chia seeds are] beneficial for hair and skin health, cholesterol balance, and act as a mild anti-inflammatory agent,” Campbell said. “Chia seeds can be added to salads, baked in crackers or muffins, soaked and made into gelatinous jam, or ground and put into powder. I use this seed powder regularly in my smoothie as it releases more of its oil when put into ground powder.” Research concerning how much chia seed goodness our bodies can process in ground versus whole seeds isn’t fully conclusive, but we do know that ground seeds pack the most punch. Chia’s energizing and weight loss claims are more speculative: Because of its high protein and fiber content (and the slow-to-digest fibrous gel it develops), chia may make you feel more full and capable of running Aztec distances, but no FDA guarantee.
In my three years as a casual chia consumer, I’ve found that no matter how I use them — sprinkled in morning oatmeal, mashed with banana, honey, cacao powder, and dried fruits, or mixed with coconut water (1 Tbsp. of chia in 8 oz. raw coconut water replenishes electrolytes…life saver!) — chia seeds fill me up and give my hair some extra shine, plus they’re fun to chew and give me an excuse to sing “Ch-ch-ch-chia!”
Recipe originally from skinnytaste.com
MANGO CHIA SEED PUDDING
Ingredients:
1/2 cup coconut milk (canned)
1/2 cup unsweetened almond milk
2 Tbsp chia seeds
3/4 cup diced fresh mango
1 Tbsp shredded coconut, sweetened
Directions:
In a mason jar (or similarly sized container) combine coconut and almond milks; add chia seeds, making sure to stir immediately (the seeds will stick together once wet). Add mango and shredded coconut. Cover and refrigerate until firm, overnight or minimum six hours.
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