Flax seed vs Chia seed

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Yes, I am talking about the same Ch-ch-ch-chia seeds as on the pets.

I was discussing Flax seeds and chia seeds yesterday, and was telling her that I prefer chia to flax mostly because the flax needs to be used almost immediately after it's ground (if it's vacuum sealed and refrigerated, it'll last longer, but you still don't know exactly when rancidity starts) and flax NEEDS to be ground for any benefits to be had by the body. Flax does have some wonderful benefits, when ground and used quickly. It's high in fiber, has omega 3 fatty acids and lignans.

Chia seeds can be whole or ground, doesn't need to be refrigerated and has lots of benefits, also. More omege 3 fatty acids than flax, rich in antioxidants, fiber, calcium, phosphorus, magnesium, manganese, copper, iron, zinc & more. They taste slightly nutty, I like to take a spoonful and just chew them every once in awhile. Aztec runners used to use them on their long distance trips, to help sustain them. I keep a baggy in the diaper bag, in case I'm suddenly starving and have nothing else safe to eat with me. They absorb water like nobody's business, making them a suitable egg replacer in some recipes. You can add water to chia seeds and make a gel. Add it to coconut milk, coconut sugar & cacao and you've got yourself a delicious chocolate pudding! Cherry Chia Fresca is supposed to be a yummy drink, I'll have to try it when we can have citrus again.

Mudslide Cookies

These Mudslide Fudge Cookies from the Food Renegade are DELICIOUS!!!! They've got a dark chocolate flavor that is simply wonderful. I ate my last two with some chocolate coconut milk ice cream, and they tasted much like a brownie. Yum, yum! Be careful to measure the egg whites, and don't just throw 2-3 eggwhites into your bowl, because they turn out very wet. Very. Ask my dear husband <3 :)
I don't have a picture...because I've eaten them all. Click on the link and check out her picture.

Sometimes, I'm merely "chewy"...

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I love getting together with people. Yesterday, I got to get together with some wonderful ladies from my church. It was a wonderful refreshing, encouraging time of fellowship. We met at a local cafe and could order anything off the menu, if we so desired. I brought Mudslide cookies, chicory/dandelion "coffee" w/coconut oil and maple syrup sweetened whipped coconut cream (for the "coffee"). I asked for hot water and our server was wonderful keeping me supplied with it. 
A dear friend was almost apologizing about the dessert she ordered. I wasn't judging her! I love her! Seems like I get apologized to a lot when people make different choices about food than I do. Guess what, I probably wouldn't be near where I am foodwise if I hadn't been forced into it and learning how to make different desserts...because let's face it - Mary without chocolate is a sad shadow of her former self ;) I've found new and better ways to make desserts. Ways that I don't feel guilty or crappy after eating them. In fact, we have cake for breakfast sometimes, because it's healthy and why not? I want my kids to grow up knowing why we do things and enjoying food and the preparation of it. We're starting to talk about nutrients and how some foods help us. Garlic, for example, is a natural (and delicious!) way to fight infection and boost the immune system. I'm getting rather well known for recommending cut up pill sized pieces of garlic for colds, sinus infections, ear infections, whatever ails ya. 


Everyone is at a different stage of life, I love how Codename: Mama puts it, 


No one has the same information, the same resources, the same income – we’re not the same people, so we’re going to do things differently.


Her post, "Crunchy, but not crunchier than thou" is great. It's a good reminder that we're all in different places and THAT'S OKAY. It's a process. My journey is almost 5 years so far. I still have a long way to go. I'm continually learning new things and tweaking what I've already learned. Sometimes, I see the tip of the iceberg and put it away in the back of my mind, until I'm ready to process that information and learn more. Sometimes I wish I'd gone ahead with it, but the Lord knows and shows me what I need to learn right NOW. Be gentle with yourself. Do what is best for yourself and your family. 

Why I do what I do

Awesome Friends

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I am truly blessed with some of the most amazing friends. They bless me over and over in so many ways.
One of them, LA, sent me a doc with recipes and food ideas! They look wonderful, and I can't wait to get my new blender, Manny, set up!

To view the doc, click here. She took into account our foods we can have and made substitution or omission suggestions. <3

Still around

Well, I'm still around, just tired and less inspired. I have a baby whose digestive tract and tummy are very sensitive. We're off tomatoes, citrus, pumpkin, etc, etc. Down to about 22 things I can eat, that don't seem to upset her. It's my own version of the TED or Total Elimination Diet. :)
It's been a lot harder to do this time, than with my third child. I'm not entirely sure why, but emotionally, it's harder.
On the plus side, she *isn't* a fussy baby, yay! She has a pleasant personality and loves to smile at us and laugh at her oldest sister. <3
If things don't clear up all the way, I'll be taking eggs out of my diet, which means I'd be free of the top 8, in addition to lots of other things.

If anyone's interested, here's what we can currently eat:
chicken

eggs 

green beans 

Snap peas

collard greens

cooked broccoli

avocado

lettuce 

cacao

coconut

peppers

spicy mustard

coconut milk

spinach

berries

hemp seeds

chia seeds

spices

brussels sprouts 

zucchini/summer squash

onions
garlic

With that list, I make smoothies, muffins, dark chocolate cookies and lots of roasted herbed chicken with sauteed in the chicken drippings veggies.

If I have to take eggs out, that'll cut down the muffins and cookies, but I'm sure I'll find something else to have as a dessert ;)