Chia seeds are an amazingly versatile food. Chia originated in Mexico and is botanically part of the Mint family. These Certified Organic raw seeds are sustainably grown in Peru without synthetic fertilisers, pesticides or herbicides; and are non-GMO, and have nothing artificial added during processing. White Chia seeds are a paler, clearer colour when hydrated than the black seeds. Wonderful for breakfast, baking and raw foods; soak, grind or sprout these Organic seeds in a myriad of delicious recipes.

How to Use:

Chia seeds can be ground, soaked or sprouted. The ground meal of Chia, called Pinole, is perfect in porridge, cakes and raw food treats. Suitable in all grain-free recipes, add some to your quinoa porridge for a great start to the day, or in bread, cake and muffin mixes. Whole seeds are best eaten after soaking.

Add seeds to water or juice at a ratio of 1:10 and allow to soak for a few hours, to create a gelatinous consistency to add to smoothies or juice. Dilute further in a bottle of water with sliced lime, fresh mint and lemongrass to make a refreshing spritzer. Soak seeds in coconut cream (about 1:8) for a firmer set ‘pudding’.

Add cacao/ mango/banana/berries/dates, and enjoy as is; or perfect for a dairy-free ‘cheesecake’ filling. Organic Chia is also fantastic sprouted. Try sprouts in salads, sandwiches, wraps, raw cracker and Essene bread recipes, or green smoothies. Hint: For a quick and easy start to busy mornings, pre-soak Chia seeds the night before.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates. See Best Before date.

Images for illustrative purposes only.