Chia Seeds and Hemp Seeds... What?
Chia Seeds -
Chia seeds are actually favorites for long-distance runners. Why? The chia seed is bursting with fiber - 5 g in one tablespoon. When combined with water, the chia seed swells and forms a "chia gel," which provides hydration for the body. Whether swallowed or consumed raw, the chia seed will keep you feeling full longer (since they absorb 10 times their weight in water). Interesting as well - they can be used as egg substitutes in a plethora of baked goods (1 Tbsp chia gel to replace 1 large egg).
Chia seeds help in slowing down the rate at which our bodies convert carbohydrates into simple sugars - indicating that they help regulate blood sugar. Since they are easy to digest, they do not have to be ground (like flax seeds). Use to top off salads, in puddings/yogurt/smoothies/soups, and add to bake goods to replace flaxseed meal/poppy seeds. The mild, nutty flavor pairs well with sweet and savory dishes. Sometimes I will even sprinkle on fish or chicken.
Hemp Seeds -
Hemp is actually a high protein seed - containing all 9 amino acids. Because it is easy to digest, it is not as stressful to your system... (many people do not have gas problems since it is easy to digest - unlike some protein shakes/whey, etc.) It is actually the richest known source of polyunsaturated essential fatty acids that our bodies actually need. I love to use it when cooking because the taste resembles a pine nut! Again - sprinkle on salads, puddings, soups, yogurts, smoothies... a great little crunch - full of protein and omega-3s.
At the end of the day...
I consume both chia and hemp seeds everyday. Again, I enjoy the little "crunch" that they provide - especially when consuming fresh salads, soups, yogurt with fruit and oatmeal. Why do I eat these? Both are high in protein, as well as high in healthy fat. We need to incorporate more healthy fats into our diets... and start eliminating toxins that can hurt our bodies.
Recently I have been experimenting and creating a plethora of recipes - small portions as my mind is filled with ideas! But - I baked a gluten-free rosemary olive oil bread, then cut into thin rectangles (almost like a "thick cracker"). Topping off... 0% Greek yogurt - mixed with rosemary/lemon juice/cayenne pepper... smoked salmon... avocado... hemp and chia seeds. Butternut squash puree to act as a sauce... and topped with arugula. Yep, it worked. Healthy too.
“Take care of your body. It’s the only place you have to live.” ~Jim Rohn
Love y'all dearly!