How To Use Chia Seed:

One of the most common ways to consume Chia seeds is to make a Chia gel. To make Chia gel, place 1/3 cup Chia seeds into a sealable container, add 2 cups of water, and whisk briskly. Let the mixture sit for 5-10 minutes, and then whisk again before placing into the refrigerator. The mixture will turn into a gel, and will last up to 3 weeks, if refrigerated. The recommended dosage is 3 Tablespoons 3 times per day, and the gel may be incorporated into jam, cereal, yogurt, smoothies, or any other foods for consumption. One pound of Chia will make approximately 24 cups of gel, which will last over a month, if consumed at the recommended amount of 3 tablespoons of gel 3 times per day.

Chia seeds can be ground into a powder and added to smoothies, used in baking or cooking, or substituted for Flax seeds in recipes. They have a pleasant nutty flavor. Refrigerate Chia after grinding it.

Anyone who has ever owned a Chia Pet knows that Chia seeds sprout quickly and easily. They are ready to eat in 5-6 days. Click here for detailed instructions on how to sprout chia seeds at www.sproutpeople.com

Mix your Chia Gel with unsweetened applesauce. Add Stevia to taste. You can also add some cinnamon for extra flavor. A pinch of salt is optional.

Mix your Chia Gel with unsweetened applesauce. Defrost your favorite frozen berry. Mix the berries into the Chia Gel. Add Stevia to taste. A pinch of salt is optional.

If you are eating your chia seed dry or sprinkling it into your cereal be sure to drink a cup of water. The large fiber content of the seed can cause constipation if you are not hydrated.

INGREDIENTS:

• 1 Tbsp. chia seeds, ground (use a coffee or spice grinder)
• 1 cup whole wheat or whole grain flour
• 1/2 cup white unbleached flour
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 tsp. baking soda
• 1/2 tsp. salt
• 16 oz. can organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
• 2 eggs
• 1/4 cup high-quality extra virgin olive oil
• 3/4 cup of Raw Honey (or 1/3 cup of Raw Honey & 1 tablespoon of Omnibalance with Stevia)
• 1 Tbsp. vanilla
• 1/2 cup of chopped walnuts or pecans, optional
• Salt to taste

Pre-heat oven to 350°.

Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.

Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer.