If you’re anything like me, sometimes the ingredients in cereal freak you out. Even food coloring is starting to be connected to behavioral problems and hyperactivity, making my trips down the cereal aisle long and tedious as I look at all the ingredients. But what if I told you there was another way?
Remember back in the 90’s, when those chia pets were all the rage? Well, it turns out you can eat the chia seeds, and they’re fantastic for you. As an extra bonus, it’s pretty fun to watch them turn from small, crunchy seeds to gelatinous pods within the space of a half hour.
Chia seeds are very high in omega three fats and fiber, making them a great food to start the day with. They have very little flavor of their own, so they take on the flavor of whatever you add to them to. You can throw them in smoothies, in yogurt, or use them as an egg substitute, but our favorite way to prepare them is a quick and easy breakfast bowl. Choose your favorite toppings and dig in!
Bob’s Red Mill Grains of Discovery
This September, Chef Hollie participated in a fun Google+ hangout hosted by Dr. Jean Layton, the Gluten Free Doctor, and Bob’s Red Mill to share tips and recipes for cooking with Farro, an ancient Roman grain, known as the mother wheat, that’s full of fiber and nutrients. As a thank you for our participation, we received the most amazing travel case of nine ancient grains to explore from Bob’s Red Mill. A huge thank you from our joyful kitchen to yours Bob’s Red Mill. When we use chia seeds, we are exploring the land of the Aztecs; chia is the seed of endurance! To explore all nine ancient grains, you can find recipes and information here.