On the Embracing My Health Facebook fanpage, I shared that I had chia cereal for breakfast. In reply, I got this comment: “Tell us more about chia cereal, and why you think it’s good.” So here you go, in a information dense, “cliff-notes” fasion — here’s what’s so good about chia:

Chia seeds are 21 percent easily digested protein which is greater than other grains such as oats (15.3%), amaranth (14.8%), wheat and corn (both at 14%), barley (9.2%) and rice (8.5%). Chia seeds are the only grain with 18 of the 20 amino acids, including the 8 essentials for humans. *Other plant sources that include the 8 essential amino acids, and therefore considered complete proteins, are quinoa (16.2%), buckwheat (12%), hempseed (23%), and amaranth (15%).

Chia seeds are a rich source of B vitamins, calcium, phosphorous, potassium, iron, magnesium, zinc and copper. One serving of chia seeds (2 tablespoons) gives a large amount of the recommended daily allowance of fiber, molybdenum, chromium, selenium and biotin. Chia is gluten free, high in fiber, supports low blood pressure while improving blood sugar control.

Chia is high in omega-3 essential fatty acids.

A few of the things I use chia for:

• a cereal, as well as adding it into other raw cereals
• adding to smoothies (as chia gel)
• as a fat and egg replacer

There are many, many other healthy ways to add it into your diet. I’ll share some of these for another post.

Follow-up post coming shortly – chia versus flax, is one better for you than the other?

Back in April, I found this recipes for Gluten Free Buckwheat Pancakes. In some shape or form of the recipe, they have been a staple in our home. Me being me though, I’m always messing with recipes. Recently, I’ve landed on a combination that, for us, has been perfect. One of my goals in tweaking this recipe was making it packed with nutrition because Amira loves to eat them cold out of the refrigerator. I typically double this recipe so I have extras on hand just for that purpose.

1/2 cup buckwheat flour
1/4 cup brown rice flour
1/4 cup sweet sorghum flour
2 tbsp tapioca flour
1 tbsp gluten-free baking powder
1 tbsp ground chia seeds (I buy mine online at Hildago Foods which is much cheaper than Salba brand)
1 scoop of Amazing Grass Kidz Superfood Chocolate Powder (optional)
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup non-dairy milk (I use vanilla hemp milk)
1/2 cup water
2 tbsp agave syrup
2 tbsp safflower oil
1/2 tsp vanilla extract

In a large mixing bowl, mix together all the dry ingredients. Create a well in the middle and add remaining ingredients. Use a whisk and mix gently for about a minute.  If the batter is too thick (chia soaks up liquid fast!), mix in more liquid (more water or hemp milk) to preferred consistency.  Let the batter rest while you preheat your griddle on medium-high heat. Grease griddle lightly with extra virgin coconut oil. Flip your pancakes when you see the air bubbles begin to disappear.

We serve them with maple syrup, fresh fruit, applesauce, peanut butter, or whatever else you love on your pancakes. I hope you enjoy them as much as we do! If you try them, let me know what you think.