Greenmonster prepwork

I bought some Flax Seeds, Sesame seeds and Chia Seeds.
Powdered versions were more expensive and I found that grinding the seeds in my blender worked just fine.
The Flax seeds smell like a very sweet tropical fruit, while the Sesame seeds now smell like some crap additive my neighbors in Sweden would feed their chickens.

Here are the flax seeds getting a turn at the blender.

The chia seeds are different in that those you want to soak in water for 10/15minutes prior to using, and not turn to powder.

Here's some more about Chia seeds. (entire document here):
Chia, is familiar to most of us as a seed used for the novelty of the Chia Pet™, clay animals with sprouted Chia seeds covering their bodies. Little is known, however, of the seeds tremendous nutritional value and medicinal properties. For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.

If you try mixing a spoonful of Chia in a glass of water and leaving it for approximately 30 minutes or so, when you return the glass will appear to contain not seeds or water, but an almost solid gelatin. This gel-forming reaction is due to the soluble fiber in the Chia. Research believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, are eaten. The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.