Joann did a great job of describing the workshop that we went to last weekend, but she left out my favorite new discovery -- CHIA GEL!
Our host, George Parker, passed around a small sample of what looked like watery tapioca pudding. He was talking about something, but I was gazing into the glass, wondering whether to swallow the runny liquid with dark, minute globs of something. But I heard the words almond milk and tapioca, two delightful flavors, so I took the plunge.
Delicious! Better than tapioca, because it was guilt-free.
Then I heard him say how good chia seeds were for me, something about omega fats and hydration and tremendous nutritional and medicinal qualities, so I looked it up when I got home.
Apparently, the Aztecs used chia seeds. They are loaded with calcium and protein, have a good ratio of omega-3 to omega-6 (I have no idea what that means) and slow down the conversion of carbohydrates into sugar (making them a potential aid for diabetics). They do more, but you get the picture.
I went to Whole Foods to get some, but they wanted $25 for a small container, probably about a pound's worth. No matter how good they are for me or how good they taste, I'm not paying that, but I found organic, raw chia online for about $5.49 a pound, depending on how much you buy.
I have 5 pounds on the way, and I plan to make them part of my family's diet.
In the meantime, thanks to Joann, I have some sitting in almond milk in my fridge, waiting for tomorrow's breakfast smoothie, but I'll be sure to take a big swig and savor that tapioca consistency before I dump them in.