© 2005 Organic Marketing
The Chia Revival hasn't started yet. But I'm proposing that we get it going for very good reasons, as you will see by reading what follows.
I first learned about chia seeds back in the 60's when I had a couple of natural food stores (New Age Natural Foods, in San Francisco and Palo Alto, California). "Chia" is the Mayan word for strength. According to chia seed lore, Apache warriors would tie a bag of chia seeds to their belts to sustain them on the warpath. Aztec warriors, it is said, were sustained by chia seeds during their conquests. Chia seeds were so important to the Aztecs that they were accepted as legal tender. And they were a staple for Indians of the southwest, who depended on them, particularly on long treks to the west coast to trade with California tribes.
Chia seeds, I learned, used to be called "Indian Running Food" because they are so energizing. When I tried them, I literally could feel their energy. It was a strengthening and sustained surge unlike anything resulting from any other food. And so I often told customers about chia seeds, and had repeat customers for them because they "work".
"'Even before that contest,' said Bragg, 'I suspected that chia seeds were one of the greatest foods I had discovered to help refuel my body engine. Our Mount Wilson competition convinced me of that fact.
"'Chia is a wonder-an old-fashioned marvel in a modern world. It has charged me up with extra drive as no other food has. . . Test chia for yourself to determine its nutritional worth -- not necessarily on a rugged thirty-six-hour mountain hike. See if adding chia seeds to your diet doesn't give you that extra charge of energy that will help you finish your days in high gear. Chia is for everyone. No age limits. See for yourself.'"
About The Magic of Chia, from the book's jacket: "In 'The Magic of Chia", James Scheer details the seed's abundant nutrients: calcium, amylose ( a slow-burning starch helpful for hypoglycemics), a vast array of vitamins and minerals, and an unusually good ratio of omega-3 oil to omega-6 oil. The book reintroduces this wonder food to the modern palate, with numerous tested recipes for using chia to upgrade the nutritional value of hamburgers, soups, salads, breads, fruit drinks, and much more." [The Magic of Chia includes 52 pages of chia seed recipes.] " Included is the never-before-told story about the twenty-year program to domesticate the wild chia and, for the first time in modern history, grow it in large enough quantities to supply the U.S. and world markets."
The chia plant is a member of the sage family.
The following two websites stock chia seeds:
This site doesn't sell chia seeds but publishes information about them:
Here's a recipe adapted from my book Eat Fat: Your Life Depends On It:
4 Tbsp. Chia seeds
2 Tbsp. Walnuts
2 Tbsp. Raw sesame tahini
2 Tbsp. Unheated, unfiltered honey
dash of vanilla (optional)
5 cups water (see our webpage, How to "Make" Good Water)
In a jar or glass, soak seeds and walnuts overnight in 3 cups of water. Pour into blender jar, add 1 cup of water, and turn on blender, running it at medium speed. With blender running, add tahini, honey, and vanilla, then add 1 more cup of water. Blend only until smooth.
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