The running world took more notice of the ancient chia seed after the bestselling 2009 Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen by Christopher McDougall, an ultrarunner. “Chia seeds are an excellent source of fiber and antioxidants, a good source of calcium, a good source of plant based protein and an excellent source of the plant derived omega 3 fatty acid (alpha-linolenic acid) ALA similar to walnuts and flax. They are low in saturated fat and contain no cholesterol, but like all nuts and seeds they are more calorie dense, 139 calories per ounce.” (www.http://thechart.blogs.cnn.com/2011/04/29/are-chia-seeds-a-superfood/) As described in the book, the Tarahumara Indians have honed the ability to run hundreds of miles without rest or injury and part of what they do is eat chia seeds. The chia bloat (9-12x their small size) when dropped in liquid and get a gel-like or tapioca-like consistency.
Here’s a chia seed pudding recipe that you make the night before you want to eat either for breakfast, snack or dessert. It’s a raw dish too.
1/4 cup Chia Seeds
1 cup Almond, Rice or Cashew Milk
1/2 tsp cinnamon
Add a squeeze of Agave or Honey if you like it a little sweet.
Mix ingredients together, put in container in refrigerator and eat the next day. You can add more spice, a mashed banana, fruit, nuts or nut butter. It’s delicious, easy and good for you!