In the last few years, Chia seeds have come on very strong. I have been taking them for a while now. But as I understand, Flax has a higher Omega 3 / Omega 6 ratio than Chia.
I fear that I was taken in by the hype and mistakenly thought Chia seeds were better than Flax seeds without using any logical reasoning.
Can anyone shed some light on this issue?
(Yeah, I should have taken a picture of the meal, but I forgot about a photo until after I finished.)
I have no plans to make this blog into the cooking channel, but ever since writing about the MaxDiet, I get a lot of comments about how hard it is to cook healthily and questions about what sorts of dishes to make. Today I did an experiment to see if I could cook a delicious, well balanced, healthy meal in just one pot.
My basic formula for a well balanced meal is this:
I love this dish because it's delicious (served hot or cold!), it's packed with all kinds of nutrients, and it's super easy to make. Plus, it's adaptable to whatever you have in your fridge (have some leftover kale from last night's Asian-Style Salad? Throw it in there!). Soba noodles, made from super-grain buckwheat, are gluten free, high in fiber, and contain all eight amino acids. Coconut or liquid aminos are a great, soy-free alternative to soy sauce that don't sacrifice taste, and flax seeds add fiber, omega-3 fatty acids, and some extra texture!
Ingredients:3 cloves garlic1 cup packed spinach1 cup packed arugula5 leaves chard, chopped1 8 oz package soba noodles1/4 cup olive oil1/4 cup coconut aminos or liquid aminos2 tbsp apple cider vinegar2 tbsp flax seedsfreshly ground black pepper to taste
1. cook soba noodles according to instructions on package2. meanwhile, heat the oil over medium heat and sauté the garlic until golden brown, about 1 minute3. add greens and sauté until wilted, about 2 minutes4. add cooked noodles, liquid aminos, cider vinegar, flax seeds, and pepper5. sauté until ingredients are thoroughly combined and serve
Prep time: 20 min.Serves 2-4