Make Ahead
Chia - mint - yogurt dip
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2 Reviews
LeBec F.
April 29, 2012
Chia Seeds (from Wikipedia)
Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including ?-linolenic acid (ALA). Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.
Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, Australia, and Guatemala. In 2008, Australia was the world's largest producer of chia.[6] A similar species, Salvia columbariae or golden chia, is used in the same way but is not grown commercially for food. Salvia hispanica seed is marketed most often under its common name "chia", but also under several trademarks.
[edit] Food preparation
In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product's total matter.[7]
Chia seed may be eaten raw as a whole seed, providing protein, fats, and fiber.[8] Ground chia seed is sometimes added to pinole, a coarse flour made from toasted maize kernels. Chia seeds placed in water or fruit juice are consumed in Mexico and known as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges, and puddings. Ground chia seed is used in baked goods including breads, cakes, and biscuits.
Chia sprouts are used in a similar manner as alfalfa sprouts in salads, sandwiches and other dishes. Chia sprouts are sometimes grown on porous clay figurines which has led to the popular U.S. cultural icon of the Chia Pet.
The seeds can also be placed in water, juices or tea producing a mucilage which can be consumed as a beverage.
Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including ?-linolenic acid (ALA). Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.
Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, Australia, and Guatemala. In 2008, Australia was the world's largest producer of chia.[6] A similar species, Salvia columbariae or golden chia, is used in the same way but is not grown commercially for food. Salvia hispanica seed is marketed most often under its common name "chia", but also under several trademarks.
[edit] Food preparation
In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product's total matter.[7]
Chia seed may be eaten raw as a whole seed, providing protein, fats, and fiber.[8] Ground chia seed is sometimes added to pinole, a coarse flour made from toasted maize kernels. Chia seeds placed in water or fruit juice are consumed in Mexico and known as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges, and puddings. Ground chia seed is used in baked goods including breads, cakes, and biscuits.
Chia sprouts are used in a similar manner as alfalfa sprouts in salads, sandwiches and other dishes. Chia sprouts are sometimes grown on porous clay figurines which has led to the popular U.S. cultural icon of the Chia Pet.
The seeds can also be placed in water, juices or tea producing a mucilage which can be consumed as a beverage.
veghead
February 22, 2012
This looks amazing. I just discovered chia seeds and I have an obsession with sumac, mint, and cumin. So excited to try this. Thanks for sharing!
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