Chia seeds are among one of the most talked about superfoods- and with good reason; but it wasn’t long ago, that this seed was simply bound for a countertop hair growing plant, with an ever so catchy jingle (ch-ch-ch-chia!). Today, however, we have come to understand that this tiny little pebble boast so many health benefits.
When Rachel offered to share The BEST Damn Chia Smoothie recipe, I knew that no long weekend would be complete without at least the BEST; so here it is!
It seems that every month or so there is a new health sensation that is sweeping across the kitchens and palates of health and fitness enthusiasts everywhere. Being a little bit of a health-nut myself, you can bet your sweet bottom that I have tried just about every one of these as I’ve gotten wind of it. I’ve sprouted and kombucha’d. I’ve gone Paleo and I’m knee deep in probiotics. While I have had a varying affinity towards most of these things, (I think my Paleo diet lasted about two weeks before I caved and ate French Toast) I have to say that my latest trend in using Chia seeds is definitely here to stay.
Why you might ask? Chia seeds are packed full of TONS, I repeat TONS of excellent nutrients and antioxidants that are perfectly suited for both male and females and people of all ages. From the Omega-3 fatty acids to the fiber, I was able to switch out as many eggs as I needed and I was able to up my fiber intake (two small teaspoons house 10 grams!).
So let’s get down to it. Most chia seeds are purchased whole, meaning they haven’t been ground. While you can sprout them to give your body a boost in digestion and increased nutritional absorption rates, I am a fan of plopping them right in my food processor and grinding them up to a more powdery consistency. This blending technique lends itself perfectly to my preferred way of using these little guys, in smoothies. After you grind up the seeds you can store them in an air-tight container in your refrigerator for quite some time, so don’t worry if you get a little ambitious with your grinding, they keep well!
So without further ado, let’s get down to it. The following chia smoothie recipe is by far my favorite out of all the ones that I have tried (and trust me, I have tried plenty). I am a big fan of loading up my smoothies with leafy greens and then adding in a few other ingredients to mask the grassy taste that these foods can sometimes impart. This recipe uses a lot of kale so make sure you have plenty on hand.
• 1 and ½ cup of chopped kale
• ½ cup of frozen or fresh blueberries
• ½ cup of frozen or fresh raspberries
• 1 to 2 teaspoons of ground chia seeds
• 1 squirt of lemon
• ¾ cup of honey Greek yogurt
To begin, you will want to add all the rough greens and veggies to the processor first. Adding these guys in the beginning insures that they have the closest contact to the blades and thus will be processed adequately. Once you have placed in the fruit and veggies, add in the rest of the ingredients. Once everything has been placed in the food processor, blend the ingredients together until smooth. After that, pour and enjoy!
If you have a large enough food processor, try making a bigger batch in one go if it. I keep a few mason jars around for this exact purpose. After I have portioned off my smoothie mixture in each jar, I just toss them in the refrigerator and take one out each morning before work. Just remember that these guys have live cultures in them so don’t let them get warm! Smoothies kept in your fridge in this way can keep up to about four days.
Do you have a chia smoothie recipe that you find utterly delicious? Want to share? I would love to hear from you below!
Rachel Woodham has worked as an editor for a number of magazines since graduating with a degree in journalism. Now, a full-time mom and wife, Rachel spends her days as a finger-painter extraordinaire, impromptu casserole maker and toy-reconstructor. When life gives her a breather, Rachel works with the great team of people over at Martha Stewarts, where you can find out everything from how to find the perfected summer craft to tips for cooking light.