Chia seeds have thickening properties — it is precisely in this role that this superfood is used in cooking — for the sake of a dense consistency and as a substitute for gelatin. This product can be compared to oat flakes — pour liquid over it and wait until the grains absorb the moisture and swell. As they do, each chia seed forms a gel-like ball around itself, which increases the nutritional value of the dish. An important caveat is that it is an additive, not the main ingredient, roughly like a seasoning. The portion should be appropriate. One teaspoon is enough for a glass of drink or a plate of food. Recipes with chia seeds are multi-component. And if you remove the seeds from the overall mix, only the nutritional value will suffer, since this product has no taste as such. Where can you add chia seeds? — To salad dressing. Mix them with olive oil, Greek yogurt, mustard or lemon juice, let it steep, and pour over the salad. It goes well with seafood, avocados and fruit. — Into cupcakes, puddings, various pastries and desserts. To create a uniform dough consistency, the additive can be ground into a powder. — Into smoothies, cocktails, homemade kissel, preserves and jams. They come out thicker and more filling. An excellent match with soy, coconut or almond milk. — Into side dishes and main courses, sprinkled on top instead of sesame seeds or given a heat treatment.
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