It is pronounced in the Spanish, "cia", but everyone knows it as " chia ", in the Italian style.
A nice green seedling, whose leaves can also be used to make risotto, with beautiful flowers ranging from violet to intense blue and which can also be grown here in Italy.
But let's see how the small and nutritious seeds of this plant work, especially how to eat the small dark nuggets, already known since the times of the Aztecs for their properties.
Highly used and now also known in Europe, they give a sense of satiety and are highly recommended in slimming diets, but also in vegan and vegetarian diets, representing an original and versatile food, capable of reserving surprises, not only for health.
How to consume chia seeds
Chia seeds can be consumed in various ways, a maximum of two tablespoons per day is the most suitable dose, we see the main uses.
The basic suggestion is to consume them raw, to fully enjoy the benefits, as they are , in salads, on vegetables, inside legume creams for vegetarian rolls, as on soups and velvety, as a final decoration above each dish .
Read also The antioxidant properties of chia seeds >>
Raw chia seeds
Raw are also fantastic for preparing puddings or veg puddings, just put a spoonful of chia seeds in a glass filled with fruit smoothie, soy milk or almond with the addition of ingredients to taste (fresh or dried fruit, chocolate chips, mint, vanilla, cinnamon or other aromas), it is left to rest in the fridge one night and the next day you will have your fresh and delicious pudding or a ready made pudding.
Otherwise you can spread some seeds in the morning, on your yogurt or on light cheeses like ricotta, caprini or robiolina .
Chia seed flour
The raw chia seeds ground with a spice grinder become a fantastic chia flour, with the consistency of a fine powder. It can be added to the usual flour to various recipes, to make pizzas, bread or buns or to use for other preparations, such as batters, cakes (muffins, pancakes, pancakes, biscuits) or creams to thicken.
Chia seed gel
Chia seed gel (as well as flaxseed gel) can be used instead of eggs to agglomerate and bind various oven mixes: 75 ml of gel is equivalent to an egg.
The gel is prepared by soaking a tablespoon of seeds in about 50 ml of water, waiting about 20 minutes, stirring occasionally until they become a gel. It can be kept in the fridge even for a couple of weeks, tightly closed.
Cooked chia seeds
The chia seeds can also be used cooked, as an ingredient in bread or in savory pies, in pasta, in risotto, but also in soups and special sauces, remembering that the more it is left to rest, the more the gel-effect is activated.
Chia seeds in beverages
To finish the chia seeds can be used in small doses, mixed in cool drinks or hot teas ; it should be remembered that they could have a certain laxative effect.
NB : Keep the chia seeds in a glass jar away from light, in summer or even hot when stored in a refrigerator in a jar. A pack of 300 grams of certified organic and sustainable chia seeds cost around 6 euros. Always consult an expert before taking them, in the case of particular malfunctions of the organism or disorders and intolerances.
