Great point about nutrient absorption - what a lot of people don't realise is, to put it politely, whole seeds, especially the tiny ones, tend to make their way out the other end intact by their nature - this is how plants use animals to disperse seeds! So for seeds that are too tiny to chew, grinding them up makes a big difference nutritionally, unless you only want the benefit of the fibre/bulk.
Yes, very good point! One point I took away from your comment is this: Fiber is the one guaranteed benefit you get from eating the whole seed, but when it's ground you get the fiber AND the rest of the seeds' nutrients.
@@patnewson6908 Long story warning! When we first moved into our house we discovered we had brown recluse spiders. Pretty dangerous little critters! When we were trying to identify what kind of spiders they were, I found a site that said it's easy to tell brown recluse spiders because they have 6 eyes instead of 8. And I thought, who is gonna get that close to identify how many eyes they have? I kinda feel the same about chia seeds and your comment. 😂
If you garden, chia makes a fantastic cover crop that winter kills. Also grows well in low water conditions. Easy to harvest seeds and store lots for the year. Or buy them! 😁
I grind my flax seeds in my coffee grinder, but never would have thought of grinding chia seeds. I will be doing that from now on. Thank you so much for your video! Deb Edmonton, Canada
I used to have a coffee grinder and I loved how you can do small batches of grinding. You helped me decide I need to get another one! I'm so glad you liked the video, Deb. I love chia seeds so much more when they're ground! I hope you will too. 🌺
I have used them whole to thicken rice pudding made in an instant pot. 1 c. Rice, 3 cups liquid of choice, 2 T. Chia seeds and sweetener of choice. I haven’t ground them yet but I will be trying that soon, thank you for your video.
Your rice pudding sounds delicious! We are on the same frequency because I use chia to thicken my fruit pies - it makes them perfectly firm but still moist. Can't wait to try your rice pudding recipe!
I know that flax seeds lose their nutrients if ground ahead of time so must be ground right before using, wouldn't chia seeds be the same? Wouldn't the omega 3s oxidize if ground days before using?
Great question! As long as they're stored correctly (in an air tight container in the fridge or freezer) the level of oxidization is minimal. We always store ground flax and chia in the fridge/freezer. Bloe is an article that explains this. But if you feel better grinding immediately before using that's fine, too! www.eatingwell.com/article/290627/are-store-bought-pre-ground-flaxseeds-as-nutritionally-effective-as-buying-whole-seeds-and-grinding-yourself/
I'm so glad you liked this video! Yes, I have ground flax seed, too. Either way, I store them all in the fridge or the freezer because they can go bad so quickly
Yes, you can double the flax or chia egg for baked goods, but if something calls for 3 eggs, that makes me question whether I'll like the outcome. I might opt for whipped tofu or plant-based yogurt instead of the chia egg. I'm so glad you liked this video! 🌺
For last 15 yrs have used Chia seeds in salads, scrambled eggs (mixing… only after eggs removed from stove, as unsure if cooking would alter nutrients) From beginning ….used heaping 1/4 C Chia seeds to approx 2/3 C water in small jelly jar. Shake vigorously, leaving on counter for about 1-2 hrs….every half hr. give another hard shake. (Shaking keeps seeds from clumping.) Now I have a fairly thick jell which I refrigerate. 3-5 days. Each dad spoon-out a heaping Tbls. to salads, eggs, soups, yogurt, cottage cheese etc. Now…..what I don’t know……..has this soaking, gelling, softening method, made seeds as absorbable as having to fuss with grinding?
Great point about nutrient absorption - what a lot of people don't realise is, to put it politely, whole seeds, especially the tiny ones, tend to make their way out the other end intact by their nature - this is how plants use animals to disperse seeds! So for seeds that are too tiny to chew, grinding them up makes a big difference nutritionally, unless you only want the benefit of the fibre/bulk.
Yes, very good point! One point I took away from your comment is this: Fiber is the one guaranteed benefit you get from eating the whole seed, but when it's ground you get the fiber AND the rest of the seeds' nutrients.
If they do come out intact, should be able to see them in our poo.
@@patnewson6908 Long story warning! When we first moved into our house we discovered we had brown recluse spiders. Pretty dangerous little critters! When we were trying to identify what kind of spiders they were, I found a site that said it's easy to tell brown recluse spiders because they have 6 eyes instead of 8. And I thought, who is gonna get that close to identify how many eyes they have? I kinda feel the same about chia seeds and your comment. 😂
If you garden, chia makes a fantastic cover crop that winter kills.
Also grows well in low water conditions. Easy to harvest seeds and store lots for the year.
Or buy them! 😁
What a great point, James! I never thought to mention that growing your own is such a great idea.
I grind my flax seeds in my coffee grinder, but never would have thought of grinding chia seeds. I will be doing that from now on. Thank you so much for your video!
Deb
Edmonton, Canada
I used to have a coffee grinder and I loved how you can do small batches of grinding. You helped me decide I need to get another one! I'm so glad you liked the video, Deb. I love chia seeds so much more when they're ground! I hope you will too. 🌺
I have used them whole to thicken rice pudding made in an instant pot. 1 c. Rice, 3 cups liquid of choice, 2 T. Chia seeds and sweetener of choice. I haven’t ground them yet but I will be trying that soon, thank you for your video.
Your rice pudding sounds delicious! We are on the same frequency because I use chia to thicken my fruit pies - it makes them perfectly firm but still moist. Can't wait to try your rice pudding recipe!
I know that flax seeds lose their nutrients if ground ahead of time so must be ground right before using, wouldn't chia seeds be the same? Wouldn't the omega 3s oxidize if ground days before using?
Great question! As long as they're stored correctly (in an air tight container in the fridge or freezer) the level of oxidization is minimal. We always store ground flax and chia in the fridge/freezer. Bloe is an article that explains this. But if you feel better grinding immediately before using that's fine, too! www.eatingwell.com/article/290627/are-store-bought-pre-ground-flaxseeds-as-nutritionally-effective-as-buying-whole-seeds-and-grinding-yourself/
Kudzu is very healthy, and is anexcellent thickener.
Well, it's good to know there is a good use for that fast-growing vine! Thanks for sharing about this!
I’ve been mixing whole chia seeds in my yogurt overnight. I’ll try grinding them next time. Than you!
I'm so glad you're going to try grinding them, Marilyn. I'd love to hear from you how you like it!
Great video! Thanks for sharing. I do my flaxseeds this way. Now I will do my chia seeds this way. 👏👏💯
I'm so glad you liked this video! Yes, I have ground flax seed, too. Either way, I store them all in the fridge or the freezer because they can go bad so quickly
Can you use double the amount for recipes that call for two eggs? Thank you so much for sharing. These basics are so helpful! 😊
Yes, you can double the flax or chia egg for baked goods, but if something calls for 3 eggs, that makes me question whether I'll like the outcome. I might opt for whipped tofu or plant-based yogurt instead of the chia egg. I'm so glad you liked this video! 🌺
yay chia seeds! Thank you Marly!
You're so welcome. I'm glad you like it!
For last 15 yrs have used Chia seeds in salads, scrambled eggs (mixing… only after eggs removed from stove, as unsure if cooking would alter nutrients) From beginning ….used heaping 1/4 C Chia seeds to approx 2/3 C water in small jelly jar. Shake vigorously, leaving on counter for about 1-2 hrs….every half hr. give another hard shake. (Shaking keeps seeds from clumping.) Now I have a fairly thick jell which I refrigerate. 3-5 days. Each dad spoon-out a heaping Tbls. to salads, eggs, soups, yogurt, cottage cheese etc. Now…..what I don’t know……..has this soaking, gelling, softening method, made seeds as absorbable as having to fuss with grinding?
When using as egg substitute, do you grind seeds before hand?
Yes, I prefer to grind the seeds before because they absorb the liquid faster!
I use my spice grinder to grind the spoonful of chia I put in my morning oatmeal. Takes 10 seconds. 😋
That's a great idea! A spice grinder is a great way to do it!
Thanks Marley 🎉
You're very welcome. I'm glad you liked this topic!
Thank you ❤
You're weclome! 🌺
This is a great video! I love chia seeds but hate them getting stuck in my teeth as well. Ground it...perfecto!
I'm so glad you liked this! It's a win win! I just grind up a big batch at a time and then store it in a mason jar in the fridge.
Never mind; you just answered my question 😆
🤗
I like to use white chia seeds for cooking. 🇦🇺. And they don’t show between your teeth. 😅
Yes! That is really important. Where do you get them? I can't find them in the health food stores here in KC. But maybe you get them online?
@@Namelymarly I'm in Australia and all our major supermarkets stock them.
We grow chia here in Australia
@@heartshapedisle I did not know that! I'm sure that is why you have different varieties readily available!
@@Namelymarly Yes…online, Amazon, Walmart etc.