Has anyone any experience eating golden chia seeds? Apparently they are a complete protein. A circa 1985 PCT hiker told me of them; his partner consumed them after soaking them awhile in hot water. They turn from tiny seeds to tiny seeds surrounded with clear gelatinous goo resembling frog eggs (which I have tasted and found not too unpleasant to drink).

A learned friend told me distance runners somewhere in Africa traditionally have eaten them, but they chewed them plain as they ran.

It seems like it could be a promising recovery drink, after all, some people eat GU. Who's game?

I've used the chia seeds for a brief time. They are pretty tasty but makes your water thick like a gelatinous glop. I used it in my ice tea or other drinks at home. I don't know if it helped with hydration, but it certainly didn't hurt. I had to purchase them in bulk so that go to be a bit tedious. Give it a go.

lindsey and donna. i put them in my oatmeal to add protein..tori

thanks for posting about chia seeds... this is inspiring and something I haven't tried but I'll be picking some up today.

I live 600 metres from a little store called The Source so I figured I would call over there to see if he had any. He has all kinds of neat things I've never seen before. He had both white and black chia seeds but is out of stock until next week. So now I just need to get to recipe creation and wait for my order to come in.

During our chat he did tell me that I can make a gel with them. Just put them in a container with water and shake it up - then let it rest for two minutes. The fellow mentioned that the gel is great as a base for a salad dressing for rice or couscous salads. Cool idea.

He went on to tell me that they are useful additions to soups, curries and stews. They can be sprinkled in cookies, cakes and other baking and that you can even buy chia flour.

One of the things I found out is that these seeds are not only high in protein but they are a good source of calcium for vegans and a good source of potassium (double bananas).

Very interesting. If I come up with any amazing recipes I will let you know. I don't think I could drink something gelatinous so I won't be creating any drink recipes.

Laurie, If you are inspired about these seeds, it's a drop in the bucket compared to how much you've inspired me with your fantastic wilderness cookery book, "A Fork In The Trail" (which I was able to get locally at The Mountaineers Bookstore, Seattle). The theory and dehydrating tutorial alone was well worth the price of the book, the recipes I've tried have been fantastic (the energy bars have been a huge hit), and your frontcountry tinfoil/cardboard box oven earned me the nickname 'Martha Stewart' on our last carcamping/climbing trip in Joshua Tree Nat. Park. Thank you, thank you.

Edited by lollygag on 08/11/2008 17:37:36 MDT.

Thank you Linsey. That made my morning.

I do have to give credit to my darling husband Bryan for helping me write out the box oven instructions. He's a Service Engineer so he was a big help. We don't take that backpacking but it sure is a hit in a campground.

I have some other neat info for those of you who bake on the trail.

I'm on the phone with a vegan friend right now and she has just finished telling me how she uses chia as an egg substitute... that is going to be something I test and put in the next book for sure.

For each "egg" you mix 1/2 cup water and 2 tablespoons of chia and let it sit for five minutes. This will be a great egg substitute because there isn't the risk of it going rancid like flax seed. I hope it works.

Why hasn't anyone mentioned Chia for sprouting yet?

You know... Cha-cha-cha CHIA PET!? You can eat those sprouts!

Dicentra: What a fantastic idea!

A few years ago (then new to backpacking, I was 'interviewing' every hiker I could find about their favorite trail foods) I heard the aforementioned trail lore of chia seeds, got enough to try, then forgot about them until suddenly this morning. Never would I have dreamed what a multitasking foodstuff they could be (very light too!).

All these cool ideas are really expanding my horizons.

Chia seeds apparently sprout well but are low on the flavor scale... somewhat bland according to the supplier I spoke with this morning. For sprouting there are much tastier choices.

You can vary the amount of thickening with the seeds by either adding/less water or seeds. They really are tasty in a drink. Almost similar to a sweet green grape. I just had a hard time finding them. But now, we are getting Trader Joe's, Whole Foods(Whole Paycheck) in town. Woohoo.

I found a great site in Canada called www.superseeds.ca

I spoke with the owner of SuperSeeds Organics later in the day on Monday as I didn't want to have to wait until Source got their order in to start experimenting.

The customer service is impeccable and the parcel arrived this morning. Here is a photo...



There are black chia seeds, white chia seeds and chia flour for me to play around in the kitchen with. I'm excited.

Robert also sent me some containers too. The colored ones are weekender containers and the little clear ones enough for a single serving.

Anyway, when I come up with some recipes I will let you know. I have a lot of experimenting ahead of me I think.



note... edited the post for photo placement (one of these times I will get it right)

Edited by Laurie_Ann on 08/13/2008 10:33:57 MDT.