Are seeds and nuts a staple in your diet? They should be! Edible seeds are not only nutritious, but they can add texture and taste to a variety of foods. The gluten free diet is gaining ground in America because many people discovering allergies to wheat, so seeds like Quinoa, Chia, Flax, and even Sunflower seeds are filling in the nutritional gaps.
Quinoa contains the highest level of protein of all the cereal grains and can be found as a seed or as a pasta substitute. The United Nations declared 2013 the “International Year of Quinoa!” Remember cha cha cha Chia pets? Originally from Mexico and Central America, Chia seeds contain the highest level of Omega-3 fatty acids of any plant source, and when soaked in water, produces a paste that can be used as an egg or oil substitute in many recipes. Flax has been used for years in cereal and fruit smoothies as a dairy free milk substitute for people with lactose allergies. And all of these seeds are becoming more available as we get back to the basics of healthy eating!