High in protein, omega 3 fatty acids and fiber, chia contains the essential minerals phosphorus, manganese, calcium, potassium and sodium. By weight chia contains more Omega 3 than salmon. Research shows chia has a range of health benefits which may assist in managing certain conditions, including cardiovascular disease, arthritis, obesity, skin problems and even anti-aging.<br><br><br><br> <br><br><br><br> Cooking with Chia is the perfect book for anyone interested in this super food. You can dip in and try any of the delicious recipes, or follow Nicky Arthur's tips and guide to a healthier raw food diet. If you want to change to a raw high protein diet, Nicky includes the must have list of ingredients for the pantry, and tips on how to prepare your kitchen environment, shopping, switching to fresh produce and raw food, and how to keep protein as a part of our diet with Nuts, seeds, vegetables, fruits grains legumes, and lentils.<br><br><br><br> <br><br><br><br> Also included are recipes for smoothies and drinks to start your day, breakfasts and light meals, lunches and small meals through to dinner and desserts.<br><br><br><br> <br><br><br><br> What is Chia? Chia is a species of flowering plant and part of the mint family. It grows to around a three feet high, with purple or white flowers. It is grown commercially for its super seed, which is rich in omega 3 fatty acids.<br><br><br><br> <br><br><br><br> Native to central and southern Mexico and Guatemala, chia has been grown for thousands of years. Historians believe chia was as important as maize as a food crop. The seed is traditionally eaten in Mexico and the South western United States and is growing in popularity in the United States, parts of Europe and Australia.<br><br><br><br> <br><br><br><br> The seeds, which are small in size and colored brown, grey, black and white, yield 25-30 per cent extractable oil including a-linolenic acid (ALA). The seed is tasteless but adds texture and has the ability to bring flavors out in other foods. Chia may be eaten raw, as in many of the recipes I have created, providing fats and fibre. Chia can also be soaked in water, after which it becomes gelatinous, making it perfect to use in nutritious and filling drinks. This gel-like consistency makes chia an easy substitute for eggs and butter in puddings, pancakes, breads and cakes.<br><br><br><br>