I wasn’t introduced to chia seeds from Instagram or Pinterest, but the plethora of pictures of pretty puddings and overnight oats did spur me into buying a package when I saw them on sale.
When I first was introduced to chia seeds in school, I was fascinated with the way they gel up without any heat and can create puddings, jams, and thickened textures in hardly any time. So when I finally got my hands on some I was pumped to try it!
What are chia seeds?
Though they don’t have much flavour, chia has a lot of nutritional benefit. It is a source of plant protein, and is gluten free and low FODMAP (at 2 tablespoons). It contains iron, calcium, magnesium and zinc, along with essential omega 3 fats, and soluble fibre.
Unlike other seeds, such as flax seeds, you don’t need to grind chia to get the nutritional benefits. You can simply add it to your food and enjoy the nutritional boost (check out this great seeds comparison)! And like I’ve found, a package can last really long because you only use a few tablespoons at a time.
My chia seed experimentation
Have you tried chia seeds? What’s your go-to way to enjoy them?
Whole cranberries give a delicious tangy burst that pairs well with everything from meat to peanut butter sandwiches.
- 2 cups whole cranberries
- 2 Tbsp. water
- 4 Tbsp. lemon juice
- 2 Tbsp. chia seeds
- 2-3 Tbsp. brown sugar
- 1/8 tsp. cinnamon
Place cranberries and water in a covered saucepan over medium heat.
Cook until cranberries begin to bubble and pop, about 10 minutes.
Remove from heat and mash cranberries with a fork
Stir in remaining ingredients.
Transfer to glass container with airtight lid, and allow to cool before refrigerating.
Lasts in fridge up to one week.