A few mornings ago we started the discussion about school food for
Martin-Lane. During the summer eating is luxurious, we can prepare
food based on immediate needs and desires. During school it is a very
different situation. There are breakfasts that often need to be eaten
on the run, lunches that need to travel, snacks that must be taken to
school in the morning to eat after school and before ballet that
ideally will have some protein, must be vegan and ideally do not
contain nuts (many kids she knows have nut allergies).
All this will evolve over the year and as the seasons change but we
have found a new breakfast that we can put in the mix. Awhile
ago I purchased a bag of chia seeds because I had read about their
nutritional value and did not know much about them outside of Chia
Pets. I added water to them, made a gel but was never certain exactly
what to do with them. Last night I soaked them for about 15 minutes
in almond milk, added a little bit of the inside of a vanilla bean and
a drop of agave. Martin-Lane loved it. The consistency and taste is
similar to tapioca but there is much more nutritional benefit.
Chia Seeds were an important component of both Aztec and Mayan diets.
Chia was actually the Mayan word for strength.
They are high in essential fatty acids, particularly omega-3. I read
that chia has the highest content of any plant food. They are a good
source of easily digestible protein, making them an ideal breakfast
food. Studies suggest that they are good for diabetics because they
slow the conversion of carbohydrates to sugar. This same process is
helpful not only for diabetics but also for endurance athletes and
everyday breakfast. Other research claims they can lower blood
pressure. Chia is also full of vitamins, fiber, antioxidants and
There is a story that a group of long distance hikers were divided
into two groups one that ate only chia seeds on a 36 hour hike and
another group that ate whatever they wanted to. The chia eating group
finished the hike more than 4 hours ahead of the other group…