SSM Health care brought SSM St. Joseph's dietitian, Shital Mehta, and SSM DePaul Health Center's executive chef, Christian Gullet, by the studio to talk Chia.
The super food is loaded with fiber, omega-3s, protein, calcium and other minerals. Plus they absorb up to 12 times their weight in waters, so they help keep you hydrated, especially good during summertime!
Below are some of the recipes from today's show:
Mango and Blueberry Chia seed pudding
2 1/1 cups Soy Milk
3 tbsps honey
1/2 cup chia seed
Pour the soy milk into a 1-quart mason jar, or a jar with a tight fitting lid. Add chia seeds. Add honey. And the orange zest. Screw on the lid and shake well. Keep in the fridge until very thick and pudding like, preferably overnight. I like to give it a shake every now and again. Add fruit and shredded coconut before serving. Calories, 680.
Fruit, Nut, and Rice Fritters
1 cup cooked brown rice
3/4 cup snipped mixed dried fruit
3 tablespoons slivered almonds
1 egg yolk
1 tablespoon chia seeds
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 egg whites
1 tablespoon butter
2 teaspoons vegetable oil
1. In a medium bowl combine cooked rice, dried fruit, almonds, egg yolk, chia seeds, salt, and nutmeg. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into rice mixture.
2. In a medium nonstick skillet heat 1 1/2 teaspoons of the butter and 1 teaspoon of the oil over medium heat. Using cup mixture for each fritter, drop four mounds of the rice mixture into skillet; flatten to 1/2-inch thickness. Cook about 6 minutes or until golden, turning once. Transfer to a serving platter; keep warm. Repeat with the remaining butter, oil, and rice mixture. Serve fritters and smoked chicken salad.