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What’s in this bag of Chia seeds?

Chia means “strength,” “power,” or “energy.” Back in the day of the Aztec, Inca, and Mayan Indians, these seeds were called “Indian Running Food.” Runners and athletes all over the world are familiar with this chia-seed-super-food. And high performers leverage these tiny seeds to gain big advantages in both body power and brain power.

Chia seed supplies the perfect balance of calcium and protein to your body tissues, while also containing an important mineral called boron, which enables the body to properly absorb and integrate the calcium. The combination of nutrients in chia seeds presents astonishing support to both the body and brain functioning. Chia seeds are a superfood; they contain 3x the amount of antioxidants that blueberries have, 3x the amount of protein found in any grain, 5x more calcium than milk, 3x the iron in spinach and 2x the amount of potassium in a banana.  Chia seeds are also loaded with Omega 3 and Omega 6 fatty acids and have small amounts of boron, which is an essential mineral to help transfer calcium to the bones. 

Great for fitness and energy!

  Health expert Paul Bragg did an endurance experiment where he took his friends on a hike. They divided into two groups, but one group ate only chia seeds while the other ate whatever they wanted. The result? The chia seed group finished the hike four hours and twenty seven minutes before the others.

As if it were deliberately designed to be an ”Indian running food” chia seed also contains a built in hydration feature: The seed will soak up ten times its weight in water. You can test this for yourself by stirring a spoonful of chia seed into a cup of water and letting it sit. Inside your body this nifty feature allows you to stay hydrated longer and keeps your electrolytes happy. These electrolytes play an important part in your internal fluid balance, oxygen delivery, acid-base balance and much more.

How do I use them?

Keep in mind also that these little seeds are quite filling. Putting chia seed on your menu can help you achieve a more balanced body weight.

The final convenient “feature” of this fantastic superfood is that chia seeds don’t taste bad. Actually, they don't taste like much at all. So you don’t have to do anything to hide the flavor.

If chia seeds seem like a good-for-you thing to eat, let’s take a look at what you can all do with them:
Sprout them. Don’t forget, they’re seeds, so add a little water, get them sprouted, and put them in a salad.
Remember how you learned that chia seeds soak up water? Use chia seeds as a substitute for cornstarch when thickening your gravy or pies. (You can grind them up, but you don’t have to.) Drink them in water, orange juice, tea, etc.  If you’re adding them to a drink, add them, and then let them sit for a minute or two so that the seeds can absorb the liquid and you don’t have to “crunch” on your drink.
Of course you can throw them into smoothies and all those other easy-to-hide ninja recipes. But with chia seeds, you can use them right out in the open. For example, with breading chicken or baked fish. They can add a nice little crunch to a salad. Add them to your spaghetti sauce or meat loaf recipe, cookies, and snack bars.
Or try out one of these chia recipes:


Power Snack Chia Squares
Recipe 2 – Chewy Sweet Chia Squares
½ Cup Almond Butter (or Peanut Butter)
½ Cup Honey
½ Cup sliced or slivered almonds
½ Cup raisins
½ Cup Chia seeds
½ Cup Shredded Coconut
½ Cup pumpkin seeds
½ Cup dried cranberries
½ Cup rolled oats oats (or sunflower seeds)
½ Cup sesame seeds
Pinch of salt (optional)

Put the almond butter and the honey into a saucepan and just WARM until melted. Mix together. Add ALL dry ingredients and stir thoroughly. Press into an 8 by 8 cake pan or other suitable container. Press firmly, using your fingers. Refrigerate for a couple hours to firm up. Cut into squares and enjoy!

Snowflake Chia Macaroons :
This is such a simple recipe but very satisfying.

¾ Cup Honey
3 Cups shredded coconut (unsweetened)
½ Cup Chia Seeds

Simply warm the honey in a saucepan (or the sun) and pour over the coconut and seeds. Mix well. Press into a 9 by 13 casserole pan and refrigerate a few hours. Cut, serve, and enjoy!

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