Chia sprouts

When I used to hear the word "chia", first I would think of chia pets, then I think of the natural foods section of the grocery store, where you would find organic chips and acai berries.  It was when I was looking for an egg substitute I came across these spunky little seeds which it turns out you can put in just about anything and jack up the healthiness.  Chia seeds have the unique ability to make liquid around them turn gelatinous, or more specifically (here's a fun word) mucilaginous, which is what makes them an ideal substitute for eggs. They have been touted as a new superfood because they are packed with omega-3 fatty acids, tons of antioxidants, dietary fiber and calcium.  They can help you lose weight, give you more energy, the whole bit!   Apparently they absorb some of the liquid in your stomach and help to slow down the digestion process, and help to carry out toxins as they go.  Read more about them here.

So how do you use these little suckers?  You can toss a tablespoon in a smoothie, on your cereal, in salads... the list goes on.  I stir in a few tablespoons in a glass of fruit juice to add some pizazz. The great thing is you don't even notice them because they're smaller than a raspberry seed. 

Here are a couple recipes using chia seeds:

Substitute for 1 egg: soak 1 tbsp chia seeds in 3 tbsps water

Chia fruit jello

Overnight soaked oatmeal

Chocolate banana chia pudding

40 ways to use chia seeds

Last week I tried sprouting chia seeds. Sprouting something gives it that extra nutritional punch that comes with eating something fresh and living instead of dried.  Here is what you do: 

Lay a paper towel on a plate and get it nice and wet.  Sprinkle on 1 tbsp chia seeds, well spaced out. (Unlike mine)

Cover with another plate until they have begun to sprout, then put in a bright window. Make sure the paper towel stays wet. 

Day 1 - See the jelly-ness?

Day 3 - I try not to think of how much they look like tadpoles...

Day 5

Day 7 - Teeny tiny microgreen chia sprouts!

Once the leaves are green, just take some scissors to them and snip them above the root, and add to a sandwich, wrap or salad.  (Toss the paper towel in the compost)

  
I did find these a bit bitter on their own, but when added to a salad they just added texture and flavour to the whole thing. 

Sprouts!

What do you think of when you hear the word sprout? I feel like sprouts are probably misunderstood to be hippy foodie food for hippies and foodies. Not so, my friends! Sprouts are an amazingly easy way to grow nutritious, fresh food all year round. I promise, I am not trying to sell you something, just poke you into explore the scary new world of sprouts. They are easy to make - just soak, rinse, wait, rinse some more... Eat them by themselves, on a sandwich, in a salad, or tossed in a stir-fry. Sprouts will rock your world. If you let them.

My brother (who is also into sprouts) gave me a great gift for Christmas - a jar with a mesh lid, and two little baggies, one with alfalfa seeds, one with radish seeds. For sprouting!

In the past I have used a sieve and a clean cloth to hold my seeds while they sprout - it makes for easy rinsing and keeps them humid. But, hands down, the jar is easiest to work with.

How to make your own sprouts

Materials:

Large Mason jars

Wire mesh fit into the top (cut up a sieve or flat splash guard)

OR

Sieve with a clean cloth inside

Seeds or beans for sprouting

My favourites:

- alfalfa

- radish

- lentils

- chickpeas

- mung beans

(See here for a great guide on how to and what to sprout)

Directions:

Soak your seeds or beans overnight in water.

Drain and set aside - preferably in a dark place. Seeds grow in soil, right?

You want the sprouts to stay humid and at a constant room temperature - not too cold or too hot. If you are sprouting in the sieve, make sure the cloth is folded over the sprouts to keep them humid.

Rinse twice daily, morning and evening. About 2-3 days later, when there is some significant sprouting action going on, place them on a windowsill where they can get some light and soak up some chlorophyll. Once they are long/green/bushy enough for you, place them in the fridge and consume within the week.

If you notice any mold or stinkiness (which can happen with lack of drainage, air circulation or dirty equipment) DO NOT eat them.

Enjoy any way you like!

I love sprouts in salads, sandwiches, wraps... even in stir-fries, just toss them in at the end of cooking. Here is a delicious chicken/greens/sprouts wrap I made for lunch the other day.