Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/328566
Chewing on Chia Seeds C hia is a Mayan word for "strength." It's also the name of tiny black or white seeds from a flowering plant in the mint family that have been making a strong showing in the superfood category. Thousands of years ago, Mexican natives believed the seeds magically aided endurance and power. Today, the unprocessed, whole-grain seeds that swell in the stomach are being touted as a dietary aid to help people feel fuller for longer periods of time. Additionally, they are low in calo- ries (about 140 for 2 tablespoons) and an excellent source of fiber, with a healthy dose of omega 3 fatty acids, protein, and antioxidants. Pictured here is a creamy lime coconut chia pudding with tropical fruit salad. Find this recipe and two others from Joanna Pruess—for basil-garlic shrimp kebabs and a vegetable and tofu medley with chia seed vinaigrette—at specialtyfood.com/ onlinehighlights. @ FIND 3 FULL RECIPES ONLINE PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRAN MATALON-DEGNI prepared food focus 126 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com preparedFoods_chia.indd 126 6/2/14 2:28 PM