Bulking Up Smoothies With Chia Seeds

Years ago, before the term “super foods” was a part of our lexicon, I would always add a handful of chia seeds to my whole-grain bread dough. I knew the seeds were high in protein (chia, like quinoa, has all of the essential amino acids), and in those days vegetarians were obsessed with proving that we could get enough protein from plant sources.

But chia seeds are back, big time. They’ve been rediscovered by marketers of “super foods” and by health-conscious cooks, and that’s a good thing, because they pack a strong nutritional profile. They are not only high in protein, but higher in omega-3 fatty acids than flaxseeds. That makes me happy, as I’m not a big fan of flaxseeds. Chia seeds are a great source of fiber, phytochemicals, phosphorus and manganese, and they also contain calcium, vitamin C and traces of potassium and sodium.

When you soak the seeds in water, they expand and become gelatinous, a property that aids digestion and contributes to their low glycemic index. When I use the seeds in smoothies, dressings and juices, I scoop up a tablespoon of the gelatinous mixture of seeds suspended in water — which is the equivalent of a teaspoon of unsoaked chia seeds — and add it to the drink or dressing. It adds substance to a drink, and I felt incredibly well nourished by this week’s chia-enriched fruit smoothies. I made five of them, adding other soaked nuts, seeds or muesli along with the chia. They made energy-rich breakfasts, perfect food for a morning workout.

Banana Muesli Smoothie

If you want a delicious smoothie that will see you through a morning workout, this is it. Soak the muesli in water or milk the night before.

1/4 cup muesli

3 tablespoons low-fat milk or water

1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked)

1 small banana (4 ounces without the skin)

1 heaped teaspoon almond butter (I prefer toasted unsalted)

1 teaspoon honey

1 cup yogurt, milk, almond or rice beverage, coconut water or soy milk

1 or 2 ice cubes (optional)

1. The night before, place the muesli in a small bowl or ramekin and cover with 3 tablespoons milk or water. Refrigerate overnight. To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous. The measure of 1 tablespoon includes the seeds and the gelatinous liquid that enrobes them after soaking.

2. Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (don’t worry, your smoothie won’t have this consistency). Add the soaked muesli along with any liquid remaining in the bowl. Add the remaining ingredients and blend until smooth.

Yield: 1 serving

Advance preparation: The soaked muesli will keep for a couple of days in the refrigerator. Serve the smoothie at once.

Nutritional information per serving: 391 calories; 7 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 7 milligrams cholesterol; 67 grams carbohydrates; 6 grams dietary fiber; 217 milligrams sodium; 20 grams protein

Avocado nutrition facts - six things about this amazingly healthy superfood

Beware of popular health myths. For instance, throughout the 1990s and into the first few years of this century, popular health "experts" often warned against eating coconut oil or coconut milk, causing many people to eschew a food now known to offer many health benefits. Another lingering popular health myth warns against avocadoes, which wrongly labels them as a dietary culprit because of their caloric and fat content. Yet, the truth is avocadoes can boost health in at least 5 ways:

1. Protein

Avocadoes provide all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, avocado protein is readily absorbed by the body because avocadoes also contain fiber. If you are trying to cut down on animal sources of protein in your diet, or if you are a vegetarian, vegan or raw foodist seeking more protein, avocadoes are a great nutritional ally to include not merely as an occasional treat, but as a regular part of your diet.

2. Beneficial Fats
Avocadoes provide the healthy kind of fat that your body needs. Like olive oil, avocadoes boost levels of HDL (the "good" cholesterol). HDL cholesterol can help protect against the damage caused by free radicals. This type of cholesterol also helps regulate triglyceride levels, preventing diabetes. A study published early this year in the Canadian Medical Association Journal found that a vegetarian diet, which includes HDL fats, can reduce levels of LDL (the "bad" cholesterol) as effectively as statin drugs.

3. Carotenoids
Avocadoes are an excellent source of carotenoids. Although many people associate carotenoids only with red and orange produce, avocadoes are also an excellent source of this phytonutrient. Avocadoes, also known as alligator pears, offer a diverse range of carotenoids including not only the better known ones such as beta-carotene, alpha-carotene and lutein, but also lesser known varieties of this type of phytonutrient such as neoxanthin, zeaxanthin, chrysanthemaxanthin, neochrome, beta-cryptoxanthin and violaxanthin. Every time you consume foods rich in carotenoids, you deliver high quality vitamin A to your body, thereby protecting eye health. Carotenoids also enhance the functioning of the immune system and promote healthy functioning of the reproductive system. Since carotenoids are fat soluble, eating avocadoes optimizes the absorption of these nutrients.

4.Anti-Inflammatory
The combined effect of the deluxe package of nutrients contained in avocadoes offers powerful anti-inflammatory benefits. Avocadoes' unique combination of Vitamins C and E, carotenoids, selenium, zinc, phytosterols and omega-3 fatty acids helps guard against inflammation. This means avocadoes can help prevent or mitigate against both osteo- and rheumatoid arthritis.

5. Heart Health
The fat content, which causes some uninformed health "experts" to deem avocadoes as unhealthy, actually provides protection against heart diseases. Studies have shown that oleic acid improves cardiovascular health. Oleic acid is the primary fatty acid in avocadoes. Many people now take supplements in order to consume more omega-3 fatty acids to lower their risk of heart disease. Avocadoes are rich in omega-3, delivering 160 milligrams per cup of alpha-linolenic acid.

6. Choosing and Eating
To get the most nutritional value from avocadoes, avoid those which have become over-ripe. You can identify these at the store because they will have dents and feel overly soft when you hold them. A ripe avocado should have no dents in its skin and will feel slightly soft when squeezed. You can also buy unripe avocadoes, which feel very hard when gripped, and permit them to ripen at home. The portion of the avocado closest to the skin is the most dense in nutrients, so be sure to scrape the skin clean before discarding it.

Learn more: http://www.naturalnews.com/034370_avocado_nutrition_facts_health.html#ixzz2UT6w2kDY