#ModelLife! // Chia Seeds – 5 Ways with Polina Frantsena

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First it was kale, then quinoa, now it’s all about the chia seeds! And here’s why: Chia seeds have long been used by Mayan and Aztec cultures for energy, hydration and their nutritional benefits. Chia seeds are naturally gluten free, contain calcium, omega 3, protein and antioxidants. They can absorb 12 times its weight in water, aiding in hydrations for athletes and us regular folk during the hotter months. Chia seeds are now being used as nutritional supplements, an aid in appetite and as energy boosters.

If you’ve never used chia seeds before, have no fear, here are 5 super fun ways to get started with this amazing super food.

 

Salad

salad

 

 

Put the seeds in some water, drain the water off and leave in a glass container for 2-3 days. Every 12 hours rinse with water, and drain the water off. After the seeds have sprouted, add them to your salad!

 

SMOOTHIE

 

 

  • 2tbs chia seeds (soaked previously, or straight out of the bag)
  • 1 cup unsweetened almond milk
  • 1 ripe banana
  • handful of spinach
  • ½ cup of frozen berries ( I use blueberries or strawberries)

Blend until smooth and enjoy!

 

pudding

 

 

  • 5 tbs chia seeds
  • 1 cup unsweetened almond milk (can substitute soy or coconut)
  • 2 tbs cocoa powder a bit of natural sweetener such as honey or agave

Put the ingredients in a mason jar, mix thoroughly and leave in fridge for at least 4 hours or overnight. I like to try and mix the pudding every few hours to avoid the mixture clumping together. Eat for breakfast, or as a yummy desert!

Screen Shot 2014-09-15 at 3.10.29 PM

 

baked

 

 

Just in time for upcoming fall holidays, here is a yummy gluten free, mineral and omega 3 packed Pumpkin desert, borrowed from purelytwins.com.

  • 1 medium ripe plantain (7oz or 200g once peeled)
  • 1 cup pumpkin (8oz)
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 cup coconut sugar (1 1/4oz)
  • 2 tablespoons coconut oil (1oz), liquid

Pre-heat oven to 350 degrees. Place all dry ingredients into a bowl, whisk the ingredients. Next peel your plantain and puree in a food processor or blender. Once pureed add into dry ingredients bowl. Stir till all combined. Add in pumpkin puree and coconut oil. Batter will be a little thick. Grab your pan and scoop your batter into each hole. Or into your 8 inch pan.I lightly oiled my pan with coconut oil. Bake for about 20 minutes or till toothpick comes out clean.

 

thethrowback

 

 

yRXjJzIEfvae2to5tnF5#CE6B00Don’t forget where it all started! Chia seeds have been used to grow funky pets for years, who knew all this natural mineral packed goodness was right under our noses… on top of a bald mans head!

 

 

 

 

 

 

 

 

See Polina’s portfolio here and follow her on Instagram!

polina

 

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