chia

  • Local Rules

    There was a lot to like in the food projections at the beginning of this year. After perusing many different sources some distinct commonalities emerged—simple, healthy, farm-to-fork, hyper-local sourcing, and sustainability all rang out resoundingly across the food forecasts.

    Functional foods vs. superfoods

    This year in superfoods
    By Adam Swenson
  • The Changing Face of Omega-3s

    Fish oil has long been the king of omega-3s, but the field is changing. Omega-3s show up in a wide variety of foods and supplements originating from both plants and animals. They come in three varieties (each of which have their own merits), are an essential part of the membrane of each cell in the body, and help correct or prevent a long list of conditions.

    Why we need them and where to get them
    By Adam Swenson
  • Cinnamon Chia Pumpkin Crisp

    Weekly Recipe: 
    NonWeekly

    1 cup gluten-free dry oats

    1/4 cup brown sugar

    1 cup gluten-free all purpose flour

    1/2 cup butter, melted

    10 large Granny Smith apples, thinly sliced

    1 (15-ounce) can of pumpkin

    1/4 cup freshly squeezed orange juice

    1/4 teaspoon fresh orange zest

    1/2 cup stevia sweetener

    1 1/2 teaspoon ground cinnamon

    1/4 teaspoon nutmeg

    2 tablespoons chia seeds

    Preheat oven to 375 degrees. Prepare 9x9 baking dish with nonstick baking spray. In large bowl, combine all ingredients: mix well to combine. Transfer mixture to prepared baking dish. Bake for 25 minutes or until golden brown. Remove from oven: Set aside to cool for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple.com

  • Much to Do With Chia!

    Chia has become the next “superfood” with growing popularity among men, women, athletes, and dieters. Yet many people are still unsure how to even consume chia.

  • Rainforest Superfood: Chia Seeds

    Chances are you’ve heard the phrase “good things come in small packages”—and in the instance of chia seeds, this is certainly true. Like most superfoods, chia grows south of the equator in the fertile Central and South American regions.

    Ancient nutrition for modern times
    by Brooke Holmgren