For Centuries, chia seeds was used by the Maya and the Aztecs for it’s amazing energy and natural healing properties. Today it’s no wonder chia is one of the most popular super foods around: with 70% more protein then soybeans, 25% more fiber then flaxseeds, 30% more antioxidants then blueberries, 600% more calcium then milk, and the richest amount of plant based omega-3s. You can use chia seeds in a smoothie, or toss them into a salad—but that’s just the beginning to what you can do with chia seeds! In this book Mamma Chia founder Janie Hoffman will show you how chia seeds can boost your stamina, help you lose weight, and let you feel more alive than ever before. This program offers a 30-day integrative approach to well-being with chia seeds.
- Flexible meal plans
- Simple yoga routine
- A meditation course that will awaken and renew spiritual energy
Introduction: Let Chia Change Your Life
- Setting The Course For Vitality
- Good Things Come In Small Packages
- Seeds Of A Changed Diet
- The 30- Day Chia Vitality Meal Plan And Cleanse
- Moving into Vitality
- Mindful Meditation: A Meaningful “Time-In”
- Expanding Your World
- Putting It All Together… And Making It Last
- Now You’re Cooking: The Chia Vitality Recipes
- With Gratitude and joy
- Appendix: THE CHIA VITALITY YOGA PRACTICE
What is Chia?
“Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th-century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested it was as important as maize as a food crop. Ground or whole chia seeds are still used in Paraguay, Bolivia, Argentina, Mexico and Guatemala for nutritious drinks and as a food source.
Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). Of total fat, the composition of the oil can be 55% ω-3, 18% ω-6, 6% ω-9, and 10% saturated fat
Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a mucilaginous gel-like coating that gives chia-based beverages a distinctive texture.
Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, Nicaragua, Guatemala, and Australia. In 2008, Australia was the world’s largest producer of chia. A similar species, Salvia columbariae or golden chia, is used in the same way but is not grown commercially for food. Salvia hispanica seed is marketed most often under its common name “chia”, but also under several trademarks.” This information was obtained at
About The Author:
Janie Hoffman, is the founder and CEO of Mamma Chia, an award-winning organic chia based food beverage company, the creator of the first-to-market chia seed beverage. Janie previously taught meditation and consciousness studies in North America and Asia and currently works to promote conscious business practice and healthy lifestyles. She lives with her husband on their small avocado farm in rural San Diego County.
Personally, I love this book! I have not had a chance to get any chia seeds but I am wanting to do this diet. These recipes look so delicious, being someone who loves to cook and try new things this is a great addition to the book. Also the Yoga looks really amazing, I’m new to yoga but seem to enjoy the yoga in this book. I give it a five of five stars, and I recommended it to anyone who wants to eat healthier or if you want to learn about this amazing super food.
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