Chia seeds were used by the Aztecs in Mexico and Native American tribes of the Southwest as a staple part of their diet. The color of the seeds varies based on different varieties of Chia within the species.
Chia seeds are a great source of omega-3 fatty acids, protein and fiber. Best stored in cool, dark, dry conditions.
A member of the mint family, these tiny seeds can be enjoyed in many ways...added to smoothies, dips, yogurt, soup, or salad...as a substitute for eggs in cakes, or as a thickener in sauces...and they can also be baked into breads or made into pudding:
Chia Seed Breakfast Pudding
Ingredients:2 T chia seeds1 handful each of your choice of nuts and dried fruits1 to 1½ c kefir, coconut milk, or milk of your choice
The night before: In a container, add chia seeds, nuts, dried fruit and kefir/milk. Stir well, seal, and refrigerate overnight.
In the morning: Top with a drizzle of honey, bee pollen and hemp seeds. Makes about one serving.
- Origin: Paraguay
- Storage: Store in a cool, dry place in an airtight container
- Shelf life: Best if used within 1 year of Julian date
- Ingredients: Organic Chia Seed
- Allergens: None