Contributed by Angela Cleveland

Chia seeds are not new to the culinary world (first appearing around 3500 BC), and their journey has been an interesting one. These tiny seeds were once so revered that they were used as currency. The Aztecs used them as medicine and as a super food. The seeds were referred to as “running food” and would be given to the messengers who could run all day on only a handful. More recently, these tiny seeds gained popularity through the novelty item known as the Chia Pet™. Today, their nutritional value has come back into focus.
According to Raw Food Heath Watch (http://rawfoodhealthwatch.com), the chia seed has twice the protein of any other seed or grain and five times the calcium of milk. Chia seeds also contain Omega 3 and Omega 6 fatty acids and boron, a trace mineral that helps with the absorption of calcium.
But, these unassuming little seeds have another trick up their sleeve. To really experience the wonder of the chia seeds, try dropping a spoonful into a glass of water. Return after 30 minutes and you will discover that the water has turned into a thick gel. This gel is due to the soluble fiber of the chia seeds and is believed to slow the conversion of carbohydrates into sugar which stabilizes blood sugar levels and aids in hydration.
Chia seeds are small and have a light, nutty flavour. Unlike flax seeds, they don’t have to be ground to be eaten. Simply sprinkle them in a protein drink or add them to your favourite cereal or on toast and pancakes. To add to baking, start with 2 Tbs of chia seeds for any recipe calling for at least 1 cup of water. They can also be thrown into soups, stews, casseroles, or sauces as well as on steamed vegetables, fresh fruit, or eggs. They can be added in sandwiches, salads, pastas, and rice. The possibilities are endless!
Chia seeds are available in most health food stores. To keep chia seeds fresh, store them in a dark, well-sealed container.

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