Chia seeds (Salvia hispanica) are rich in Omega-3 ALA (alpha-linolenic acid). According to the U.S. Department of Agriculture, one ounce of these amazing seeds contains about 5 grams of Omega-3 ALA, which has numerous health benefits.
Chia seeds are packed with fiber and protein and they are also gluten-free. Their ability to absorb water makes them useful as a thickener in stews, soups and casseroles. They come in three colors – black, white and red.
According to the SIGHI list of “Histamine Potential of Foods and Additives”, which is one of the authorities on which our own food list is based, chia seeds are compatible with a low histamine diet.
How to Make “Chia Eggs”
You can use chia seeds as a vegan egg replacement in cooking. To prepare a chia egg, begin by grinding some chia seeds in a food processor such as a coffee grinder. It’s best to freshly grind your own seeds rather than to buy pre-ground seeds from a store.
To make the equivalent of one hen’s egg, whisk 1 tablespoon of ground chia seed into 3 tablespoons of water in a small bowl.
Thoroughly combine the water and ground chia seeds, then place them in the refrigerator for 15 minutes to set. When that time has elapsed, the seeds should look like a sticky, eggy mass. Use them as you would use eggs, in baking.
Never eat dry chia seeds, because they naturally absorb water. Eating them dry is dangerous – that may absorb water in the esophagus and swell, causing an obstruction.
How to Make “Chia Pudding”