| These seeds are one of the gelatinous seeds like flax, arugula and cress. That means that they form a gel-like sac around the seed when in the presence of water. They are best sprouted in a Terra Cotta Sprouter or you can use a plastic tray sprouter with one of our Sure To Grow Mats. Yes, you can also use your Chia Pet.
My husband has an Elmer Fudd Chia Pet that has been bald for many years, and he is excited to get started with growing Elmer's hair again. Chia seeds absorb about 10 times their weight in water, that is what makes them such a great bulk laxative. Because the seed shell is more easily digestible then the flax seed, our bodies are able to break down the seed itself, without being ground up first. This mild tasting seed will keep you coming back for more.
It is a powerhouse of nutrients as well as taste. How to sprout the gelatinous seeds like flax, chia, arugula, and cress. Gelatinous seeds form a gel-like sac around the seed in the presence of water. They get gooey, hard to manage and will not sprout using conventional methods such as a jar sprouter or a tray sprouter. What to do? There are three ways to sprout gelatinous seeds.
You can sprout them in soil, you can sprout them using a terra cotta tray sprouter or you can sprout them in a plastic tray sprouter using one of our sure to grow mats. The soil absorbs the gooey stuff and you can sprout as usual making certain the soil is damp and moist but not pooled with water.
The terra cotta tray sprouter is similiar to sprouting in soil as the clay is absorbant as well. Our sure to grow mats will also absorb the gooey stuff so that you can sprout as usual. Gelatinous seeds do not do well in jar sprouters.
There is 20% discount when you purchase 10 pounds or more this seed. Use coupon code 20off at checkout.
Only 1 oz of Chia Seed Provides: 4915 mg of OMEGA-3 11 grams of FIBER 4 grams of PROTEIN 18% of your DAILY CALCIUM Chia is a food rich in omega-3 fatty acids, fiber, antioxidants, and protein.
It has fewer carbohydrates when compared to most other grains. Chia seed has an oil content that ranges bewteen 29 and 33 percent. In today's market tere are four readily available sources of omega-3 fatty acids: menhaden oil (an Atlantic fish of the herring family), flaxseed, chia and algae.
The omega-3 fatty acid content of chia oil is superior to all other sources.
Chia oil: 62-64 percent
Flaxseed oil: 58 percent
Menhaden fish oil: 29 percent
The protein content of chia seed is also higher than most cereals:
The amino acid balance of chia also compares favorably with that of other cereals, having higher levels of lysine, methionine, and cystine.
Comparison of the vitamin content of chia with other crops shows that it is higher in niacin than corn, soybeans, rice and safflower, but lower in vitamin A than corn.
Thiamin and riboflavin contents are similiar to rice and corn but lower than soybeans and safflower. Chia seeds are an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc and copper.
It has 6 times more calcium, 11 times more phosphorus, and 4.6 times more potassium than does milk, according to the USDA (2001), Brown (2003) and the Institute Nacional de Alimentos (2003).
Chia is highly enriched with antioxidants to protect its PUFAs from becoming oxidized and going rancid, to the extent that chia seed can be ground to flour and stored at room temperature until use (Taga, Miller and Pratt, 1984; Castro-Martinez, Pratt and Miller, 1986).
The most important antioxidants in chia are chlorogenic acid and cafffeic acid as well as myricetin, quercetin and kaempferol flavonols. These antioxidants have been shown to provide protection to lipids, proteins, and DNA from oxidation, and work to inhibit lipid peroxidation with strong free radical and superoxide scavenging activity.
They are more effective than Vitamin C and Vitamin E in their antioxidant properties (Kweon, Hwang, and Sung, 2001).
Epidemiological studies have indicated that consumption of high levels of flavanol-rich foods and beverages may protect against cardiovascular disease (Hertog etal 1993; Hertog, Kromhout, and Aravanis, 1995; Hertog and Hollman 1996; Cook and Samaman, 1996; Knekt et al 1996), stroke, (keli et al, 1996), lung cancer (Knekt et al, 1997), and stomach cancer (Garcia Closas et al, 1999).
Although chia is best known in our country as the rapidly growing sprouts in chia pets, it has been cultivated for thousands of years in Mesoamerican.
Historical records that survived the Spanish conquest show that the crops of the Valley of Tehuacan, near present day Mexico City, had included chia since 3400 BC (Schery, 1972; Solbrig and Solbrig, 1990; Harlan, 1992; Rodriquez Vallejo, 1992). At the time of the conquest, amaranth, corn, beans, and chia were the main components of the daily diet of Mesoamerica.
Chia was prized not only for its nutritional value, but also as an important medicinal, especially for illness involving fevers or coughs (Anderson and Dibble, 1963; Hernandez 1576, Planchon and Collin, 1895).
The Spanish conquest suppressed the natives and their traditions, and destroyed most of the intensive agricultural production and commercialization system that had existed. May indigenous crops were banned by the Spanish because of their close association with religion. Many others were replaced by foreign species that were in demand in European markets (Soustelle, 1955: Engel, 1987).
Flours of amaranth and chia were used ceremonially by the Aztec who made images of gods from dough that were cut into pieces and then eaten at the end of religious ceremonies. The similarities of this custom to Catholic communion horrified the friars, causing them to denounce this ceremony as heresy and discourage the cultivation of these crops (Sahagun, 1579; Duran 1570, Solis, 1770).
Chia managed to survive extinction as a crop by small groups of indigenous people of the mountains of Guatemala and southwestern Mexico. Easy Chia Seed Recipes and Uses Used with permision by Jeff Suggested minimum serving of chia seeds is 1.5 oz (3 heaping tablespoons) per day or more, as needed.
Chia Gel - add 1 part chia seeds to 12 parts water, let stand till chia seeds gel (about 10 minutes) Jello Add 1/2 cup chia gel to each 6 oz of dry gelatin mix. You can color jello with 4 oz concentrated juice, 1 oz water and 1 oz dry chia seeds Puddings Add 1 teaspoon or more chia gel to each serving of pudding, stir while adding.
Oatmeal or Any Hot Cereal Cook oatmeal as usual, remove from stove to cool off, add 1 to 3 oz dry chia seeds, then add as much cold water was needed for thickness, let stand for 5 to 10 minutes, add more water as desired.
Add cinnamon, honey and coconut for a great treat. Chia Drinks Add 1 part dry chia seeds to 12 parts water or more, orange, grape, apple or any other juice, refrigerate and let stand for 10 minutes and ready to drink.
Dry Chia by the Spoon Take 1 heaping tablespoon dry chia seeds at a time and pour into mouth. Wash down with lots of water or juice. Repeat as many times as needed.
For maximum energy and endurance or weight loss, consume up to 3 to 5 cups of dry chia seeds throughout the day, for 1 week before physical event. (DRINK 36 TO 60 CUPS OF WATER PER DAY) On the day of the event, drink lots of water in the morning, only, urinate as much as possible.
Consume chia gel (3 cups) just before the event with additional water if needed during the event. Chia seeds are structured to hold lots of water, so when mixed with foods (e.g. sauces) it displaces calories and fats without compromising flavor. Chia gel is therefore also a great replacement for fats in baked goods.
Tip for Blood Sugar Regulation: For individuals that have diabetes or anyone desiring to stabilize blood sugar levels, research suggests taking 3 tablespoons of chia gel with each meal for an optimal slowing of the conversion of carbohydrates to sugar, as well as providing better assimilation of the foods that you eat.
Chia Seeds Serving Size 1 oz (28.3g) Calories per Serving: 139 Calories from fat: 78 Dietary Fiber: 10.7 g 43% Total Carbohydrates: 12.4g Protein: 5.5g %Daily Value Based on a 2000 calorie Diet Total Fat: 8.7g 13% Saturated Fat: 0.9g Polyunsaturated Fat: 6.6g Monosaturated Fat: .6g Cholesterol: 0mg Sodium: 5 mg Vitamin A 0% Calcium: 18% Vitamin C 0% Iron 0% Nutritional Units: 3 Water 1.39g Energy 139 kcal Energy 580 kj Protein 4.42 g Total lipid: 8.7g Ash 1.38g Carbohydrate by difference 12.41g Fiber, total dietary 10.7g Calcium 179mg Phosphorus 268mg Potassium 45mg Sodium 5mg Zinc .99 mg Copper 0.051mg Manganese 0.611mg Fatty acids, total saturated 0.897g Fatty acids, total monounsaturated 0.597g Fatty acids, total polyunsaturated 6.602g Cholesterol 0 Tryptophan 0.204g Threonine 0.187g Isoleucine 0.195g Leucine 0.354g Lysine 0.258g Methionine 0.025g Cystine 0.102g Phenylalanine 0.289g Tyrosine 0.142g Valine 0.297g Arginine 0.56g Histidine 0.147g Alanine 0.26g Aspartic Acid 0.461g Glutamic Acid 0.696g Glycine 0.235g Proline 0.252g Serine .0286g Chia Rice Salad 3 cups cooked brown rice and Basmati Rice 2 T olive oil 2 T lemon juice 3 cloves garlic, diced 1/2 t salt 1/2 to 1 t rosemary (dried or fresh) 1/2 to 1 t oregano (dried or fresh) 1/8 t cayenne pepper 1/2 cup chia gel 1 zucchini (julienned or thinly sliced) 1 chopped tomato Place rice in large bowl.
Combine oil, lemon, garlic, salt, herbs in a jar and shake well to mix. Pour over rice and toss lightly. Cover and let cool. Stir in veggies. Enjoy.
Chia Vegetable Stir Fry 1/2 t olive oil 2 T dry chia seeds 1 to 2 T ginger root (minced) 3 to 4 garlic clovers (diced) 1/2 t toasted sesame oil 3 T tamari 1 to 2 T rice wine vinegar 3/4 cups water 2 to 4 cups kale (coarsely chopped) 2 carrots (sliced thin) 1/2 onion (sliced) 1/2 bell pepper ( sliced thin) 3 oz mushrooms 2 tomatoes (chopped) 5 cups cooked brown rice and/or basmati rice In a large wok or skillet, saute ginger and onion in oil over medium heat until softened, aprroximately 3 minutes. Add tamari, rice wine vinegar, and water.
Stir fry for additional 3 minutes. Add vegetables, garlic, tomatoes, and chia seeds. Cover and cook for 10 minutes or until vegetables are tender, but still firm. Stir occassionally. Serve over rice. Enjoy.
Creamy Chia Mushroom Soup (non dairy) 1 lb your favorite mushroom 1 t olive oil 1 1/2 onions 1 cup cashews (raw) or your other favorite raw nut 1 1/2 cups chia seeds (dry) 2 stalks celery 1 tomato (diced) 2 cloves garlic finely chopped 1 1/2 t sesame oil 1 t tamari 1/2 t cayenne pepper 1/2 t salt Add raw cashews to 5 1/2 cups water and blend until smooth to make 6 1/2 cups cashew nut milk. Add chia seeds and allow to stand for 15 minutes. Saute 1/2 lb mushrooms in sesame oil for approximately 4 minutes. Mix sauteed mushrooms into nut milk by hand and pour into a sauce pan.
Dice and saute onion, celery, and garlic in oilive oil for 4 minutes. Fold sauteed veggies into the saucepan containing the nut milk and mushrooms.
Slice the remaining mushrooms and add to the mix along with sesame oil, cayenne pepper and sea salt. Cook for 30 minutes on medium high heat. Add diced tomato 1 to 2 minutes before serving. Enjoy.
Curried Potato Salad with Chia Seeds 12 potatoes (steamed or boiled) 1 to 2 onions 1 bell pepper 2 jalapeno peppers (or your favorite pepper) 1/4 - 1/2 cups chia gel 1/2 t mustard 2 t fresh curry powder 1/2 t cumin powder 2 Serrano peppers 1/2 bunch parsley 1 to 2 stalks celery finely chopped 1 package soft tofu 1/2 t cayenne pepper 1/4 t salt pinch of nutmeg Chop potatoes, onion, bell pepper and place in a large bowl.
Finely chop jalapeno peppers, serrano peppers and parsley and add to bowl. In blender, whip oil and tofu until smooth. In a separate bowl, mix chia gel and spices together and whip ( by hand ) until smooth. Mix all ingredients together. Chill and serve.
Enjoy Chia Corn Cakes 2 T chia seeds dry 1 Cup corn meal (yellow or blue) 1 cup potato flour or flakes or freshly baked potato 2 cups veggie broth 1/3 to 1/2 cup diced onion 1/4 cup jalapeno pepper or your favorite pepper diced 2 cloves garlic minced 1/8 t cayenne pepper 1/2 t chili powder 1/4 t salt 1/4 t cumin olive oil Place corn meal and potato flour/flakes and chia seeds in a bowl. Boil vegetable broth and pour into flour. Mix and set aside.
Saute onion, peppers, garlic, sea salt, and cumin in a lightly oiled skillet over medium heat until tender. Fold sauteed veggies into corn meal and potato flour mixture.
Form dough into approximately 12 patties. Cover bottom of skillet with a light coating of oil. Brown chia corn cakes on both sides and serve warm. Enjoy,.
Chia Seeds Garnish The simplest way to use chia seeds is sprinkling them directly on your foods, either whole or ground. You can grind them in a pepper mill or coffee/nut grinder.
Chia seeds are also excellent when included in baked goods, including breads, muffins cookies, cakes, pies, macaroons, etc. Be creative: consider adding chia seeds for recipes that you might usually use flax, sesame, poppy or hemp seeds.