Tip of the Week!

Chia Seeds!


Chia is an evidence-based registered variety of Salvia hispanica L. and is nutritionally superior to flax and soy. Chia is the richest non-marine whole food source of Omega-3 and dietary fiber currently known to man. Listed below are a few of the health benefits of chia seed.

Promotes Cardiovascular Health:
According to the American Heart Association, Omega-3 fatty acids can normalize blood pressure and bad cholesterol levels, while helping promote healthy heart and blood vessels.

Assists Joint Function & Mobility:
With six times more calcium than milk, and with greater amounts of high-quality protein than the one found in soy, Chia also helps strengthen muscles and bones.

Improves Digestion & Natural Detoxification:
Chia can absorb a whopping 12+ times its weight in water – flax seed only absorbs 6-8 times its weight. Chia´s insoluble fiber reduces digestive transit time and removes toxins as it passes through the digestive


To sum it up: Chia Seeds are great for you
This weekend I made a vegan Chia Seed quick bread while visiting my brother and his family. My daughter and niece both have a dairy allergy, I thought this recipe would be perfect! Similar to a Lemon Poppyseed bread, this bread is light and refreshing with fresh lemon juices. The Chia Seeds are nutrient packed and replace the original poppyseed.

2tbsp Chia Seed
1/4 cup Lemon Juice ( fresh)
1/2 cup Rice or Soy Milk ( I used Rice)
1/2 cup Margarine (Non-hydrogenated) ( I used Earth's Balance)
1/2 cup Granulated Sugar
1 cup 1/2 Unbleached White Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt
Glaze
2 Tb Granulated Sugar
1 Tb Lemon Juice
Directions

Combine the chia seeds, lemon juice and milk. Let stand for 10 minutes.

Cream together the margarine and sugar until smooth. Slowly add the chia seed mixture and blend well. Add the dry ingredients and blend until just combined. Scoop into a greased 8-inch loaf pan and bake at 350°F for 45-50 minutes. When taken out of the oven, combine the sugar and lemon juice for the glaze and pour evenly over the top. Slice and serve when cooled slightly. Makes 12 servings.