It’s Ann alone here today. Andy is resting up for his next blog.
I’m a big fan of Josh Marshall’s Talking Points Memo, so I was both a little surprised and very amused when I saw a post that began “Holy Crap.” Maybe because Easter was just a day away he was thinking holy thoughts? I was even more amused when I searched for that expression and found that there is a cereal maker whose products are named Holy Crap . Wow. I didn’t realize “crap” was such an okay word – especially for food! It’s a Canadian company making those products, so maybe Canadians are more comfortable with crap? (just kiddin’, my Toronto besties, S&D! And…btw…can we come move in with you? 🙂 )
Please note that chia seeds are the main ingredient in this bag of Holy Crap “natural superseed blend.” And I really, really wanted to blog today about both the wonderful nutritional value of chia seeds AND the yummy recipes you can make with them. But I can’t. I just can’t. No matter how hard I try to like chia seeds and how much I appreciate their healthy qualities, I really don’t like them. I won’t write that they’re just crap – but I might think it.
Mind you, I may be in the minority with my lack of enthusiasm for chia seeds. Just do an internet search for Chia Seed Pudding, and you’ll see what I mean. There are recipes and videos everywhere! In fact, if you search for glass food storage (since you’re giving up plastics), you’ll find glass containers labeled specifically for Chia Pudding.
I can’t ignore chia seeds, so I’ve decided to write a little about the plant that provides us with these bags of black and white seeds. There’s so much to appreciate…and even be a little in awe of. Nature is pretty amazing.
Chia seeds come from Salvia hispanica, a member of the Lamiaceae – or mint – family. This particular annual salvia, native to Mexico and Guatemala, grows to about 3′-5′ in height and likes a warm, dry climate. Though in 2019 Mexico was the largest producer of Chia seeds, Bolivian leaders predict that within the next 5 years Bolivia will be the largest exporter, with 25,000 tons of chia seeds being exported annually to China alone. Mmmm…I promise not to digress into tariff-talk.
Research is being done on areas in the U.S. where chia seeds might be grown – if we don’t want to rely on imported chia. The red map indicates where current varieties might be grown (southern CA and Arizona) and the blue map shows where chia might be grown if a new more frost-hardy variety is commercialized. There is even talk of a variety that can be grown still further north.
If my math is correct (never something you’d want to bet on), one acre of land planted with Salvia hispanica produces about 1100 lbs of chia seeds or 1100 one-pound packages as sold at your local grocery store. That’s a lot of acreage needed to keep up with demand!
According to MexicoLore.com, “of Mesoamerican origin, the word chía comes directly from the Nahuatl chien or chian, meaning ‘oily’. The plant is ‘mucilaginous’ – when soaked it produces a thick, gluey substance that helps it store water and food by keeping the seeds moist.” The Aztecs, whose civilization flourished between 1300 and 1500 AD, used chia seeds in their diet for the energy and endurance the seeds gave them. The moisture retention of these seeds is what helps make them good for us – and what makes me find them…well, you know what. You’ll recognize that “thick, gluey substance” the first time you try them. Even Moss, our UC Santa Cruz grandson who makes and eats everything, texted me “I’m not a huge fan of them.”
Even if I can’t over-emote – or even emote – about chia seeds, it’s worth the effort to find ways to use these humble little seeds. After all, HarvardHealth states they will help with all of the following:
A few caveats:
- It’s best not to eat dry chia seeds, since that can cause stomach problems. Soak them before eating. For a pudding texture, a ratio of 1/4 c chia seeds to 1 c liquid is often recommended, and for a drink about 1 T chia seeds should be mixed with 1 c of water. Allow the pudding mixture to sit for at least 2 hours in the fridge – and the drink mixture to sit for 10 minutes or so before consuming.
- You don’t need to grind them to get the nutrients, as you do flax seeds, but grinding chia seeds is good if you want the seeds to act as a binder, such as in vegan burgers.
- 1 T of chia seeds is about the right amount per person, per day.
- Chia seeds lose some of their omega-3 fatty acid benefits if they are cooked before eating, so it’s best to add them to cool-ish mixtures.
After many failed attempts, here’s a recipe that Andy and I both agree is not crap. In fact it’s damn tasty – even if you’re on my side of the love/hate relationship with Salvia hispanica and its seeds.
Banana Chocolate Overnight Oatmeal
- 1/2 c whole rolled oats
- 1 T chia seeds
- 1 1/2 T maple syrup
- 1 tsp vanilla
- 1/2 tsp Diamond kosher salt
- 1/3 c whole milk plain Greek yogurt
- 1/2 banana, mashed
- 1 1/2 T cocoa powder (unsweetened)
- 1/4 tsp cinnamon
- 2/3 c whole milk (or almond milk or oat milk )
- a little more maple syrup, banana slices, pineapple, chopped pecans or walnuts for topping (all optional)
Place the oats, chia seeds, maple syrup, vanilla, salt, and Greek yogurt, in small bowl and mix together. Whisk the cocoa powder and cinnamon into the milk until the mixture is well combined. Then stir that into the oat mixture. Cover and refrigerate for about 6 hours – or overnight.
Before serving, top with your favorite toppings and drizzle with a little more maple syrup.
https://www.google.com/gasearch?q=animal%20house%20movie%20holy%20shit&udm=7&source=sh/x/gs/m2/5#fpstate=ive&vld=cid:bd70a902,vid:POQ3qUy92ik,st:0
This famous movie line is the first thing that came to my mind with your headline. PS, I don’t like chia either….
Great scene. Thanks for sending the link.
“Heavens to Betsy” is my potty mouth go-to exclamation of choice. It no longer engenders the raised eyebrows and gasps it formerly did, but occasionally some people are shocked and dismayed.
I think I have never eaten chia, at least not intentionally, but I am not put off by mucilagenousness (apparently there is no such word, but there should be), and I love okra. I thought to make a joke about okra and chia pudding, but then asked Google AI if there is any such recipe and it offered:
Ingredients:
4-5 fresh okra pods, rinsed and trimmed
2 cups of water
1 tablespoon chia seeds
Optional: Lemon juice or honey for flavor
Instructions:
Blend the okra and water until smooth.
Stir in the chia seeds.
Let the mixture sit for at least 15-20 minutes to allow the chia seeds to swell and gel.
Add lemon juice or honey to taste, if desired.
Strain the mixture if desired, or drink it as is.
Enjoy on an empty stomach for better digestion.
I have not tried it (and don’t plan to), so this is not a recommendation.
David
Andy here – looks like an interesting okra-based chia recipe. However, it’s our policy to not post recipes that have not been tested. Looks like if you are not willing to test it, we cannot post it as an official BigLittleMeals recipe and hence it does not exist. Thanks anyway.
I fucking love my chia seed-overnight oats! In fact I was eating them this morning (made with milk and coconut milk and cinnamon and maple syrup– a little salt too) all topped with apples and walnuts. God damn, they were so good.
Andy here: I’m surprised your expletive comments made it past our normally astute editorial sensors. But your morning treat does sound pretty f*&%#! good.
I can only think of okra when you explain the consistency – so I won’t be trying Chia!
Andy here – Actually, crispy fried okra is quite good. We haven’t tried fried chia yet.
All of that and nary a mention of chia pets! So firm, so solid, so short-lived. I tried drinking chia gloop some years ago, but it didn’t solve any of the world’s problems – didn’t even ding my issues – so I dropped it.
Chia pets? Just looked it up and perhaps a good – and much cheaper to feed for sure – option to our current pet situation. Plus, no need for pet sitters while away.
I put chia seeds in my smoothie. Never thought to soften them though. I can’t taste them, but put them in there along with a lot of other healthy goodies, for the benefits. Also, I had never heard of chia pudding but recently had one and it was delicious.
Andy here. I’m a new convert to chia mainly because Ann bought a ton of it to test out for the blog and it has to be eaten up. Plus, it isn’t bad at all.