Chia Seeds. Now, they may not be something you keep stocked in your pantry, but it may be something new and different for you and the family to keep in the kitchen. Chia Seeds are a superfood to say the least, 'Chia' even means strength in the Mayan language. Chia Seeds are a great addition to cereal, baked goods, or even some savory dishes.
- Chia seeds are high in fiber which makes your stomach expand and feel fuller, quicker. This will help you lose weight and help control your appetite as well. This will also fuel the body for longer giving you extra energy.
- Fiber can also stimulate digestion. Chia seeds offer 40% of the daily recommended intake of fiber.
- Chia seeds are filled with omega-3 fatty acids. This can help reduce inflammation and decrease the chance of developing deep vein and arterial thrombosis or arrhythmia.
Recipes:
Chia Seed Pudding (Loveandlemons.com)
- 2 cups light coconut milk
- 6 tablespoons Chia seeds
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon sea salt
In a lidded 3- to 4-cup jar, combine the milk, chia seeds, maple syrup, cinnamon, and salt. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 12 to 18 hours for the pudding to set.
Serve with fruit, nuts, coconut flakes, and maple syrup as desired.
Lemon-Chia Seed Yogurt Cake (Virginiawillis.com)
- 1 1/2 cup self-rising flour
- 1 tablespoon Chia seeds
- 1 cup 0% Icelandic yogurt
- 1/2 cup granulated sugar
- 3 large eggs
- Finely grated zest of 2 large lemons
- 1/3 cup freshly squeezed lemon juice
- 2 teaspoons pure lemon extract
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened applesauce
- 1/4 cup confectioners' sugar
Position a rack in the center of the oven and preheat the oven to 350°F. Generously coat an 8-inch cake pan with baking spray. Set aside.
Combine the flours, chia seeds, yogurt, granulated sugar, eggs, lemon zest, 1/3 cup of the lemon juice, lemon extract, vanilla, and applesauce in a large bowl until well blended. Transfer batter to the prepared pan. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan on a rack 5 minutes. Run a knife around the edge of the pan to loosen the cake, invert onto the rack, turn upright, and cool completely.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan on a rack 5 minutes. Run a knife around the edge of the pan to loosen the cake, invert onto the rack, turn upright, and cool completely.
Combine the confectioners’ sugar and remaining tablespoon of lemon juice in a small bowl, stirring until smooth. Drizzle the glaze over the cooled cake. Using a serrated knife, slice the cake into ½-inch pieces and serve immediately. Store in an airtight container for up to 4 days.
