What do you put the Chia Seed on or in?

I got some today, just to see what they do for / to me. I put some on some frozen yogurt and it was OK, but I don't have any idea what you're supposed to mix them with or put them on. They don't taste bad, kinda nutty, but nothing really comes to mind as to what they would be good on.

So how about it, what do you put your Chia seeds on or in???

Thanks,
Kerry

I haven't tried them, but I think Lori just downs a big spoonful of them with a big swig of water.

The ones I bought came with a little booklet and suggest the following (and if any are of interest to you, let me know and I'll post the recipe they have):

Fruity Chia Smoothie
Guacamole
Apple Chia Crisps
Quesadillas
Pancakes
Stir Fry
and something called a 'banana chia coconut"
Mix with spices and rub on steaks, chix, or fish
Mix in oatmeal
Add to muffins
sprinkle on veggies

I mix about 2 tsps in water and stir several times until the plump up - add a little lemon.  It's sorta like bubble tea. 

I'm gonna try mine with some Greek yogurt, maybe put in a tsp on sugar free preserves...I'm not too good at eating them plain...let me know if you find something good to put them in or on.  I definitely need them.

Betty

put them on the top of your head, Kerry.  water often. 

pp.

I saw someone post that they put them in the flourless peanut butter cookies to make them from not falling apart.

This is so cool - I'd been reading good stuff about chia seeds.   Very cool to read about them right here.

I bought a bag of them for my husband to put in his smoothies.   I got a lot of them because they're so stinking full of antioxidants that they have a 5 year shelf life!    That's impressive.   I've been wondering about grinding them up and using them to dredge meat in to stew or something.   I've been kind of missing that little bit of thickening in stew and stroganoff and things.   Just tasting them, I'd guess that they would tend to thicken.   Probably not in the same way that flour does, but who cares?   I also read online about somebody who made a loaf of bread from chia seed flour and it stayed fresh a lot longer than wheat flour bread.   Amazing.

I've tried putting some in my ricotta fluff.   It makes it a lot more interesting texture - I just put them in dry and don't soak them first.   I'm not sure of their effect on my digestion.   I assume they'd act like other fiber and help to cure whatever consistancy problems are there - either way.   Subject to experimentation, of course.  I think I'd like them in something like lentil soup, too.   I've been hungry for lentils lately, so I'll have to check that out.

Dennie