Chia Seeds

  • Ancient Superfood of the Aztecs!
  • Raw Black Seeds
  • Sproutable, Outstanding Germination
  • Sugars and  Gluten Free
  • Cholesterol & Trans Fat Free
  • High in protein & antioxidants
  • High in Fiber, Magnesium & Calcium
  • Rich source of essential Omega-3 fatty acids
5 out of 5 based on 4 customer ratings
(4 customer reviews)
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Product Description

Health benefits of Chia Seeds

Chia seeds are naturally rich in antioxidants, which means that they defend your body from aging and cancer. This also means that chia seeds can last long without being refrigerated, so you can keep them up to two years if need be.

The tiny chia seed can support your overall health in many ways:

  • Two tablespoons of chia seeds are loaded with minerals such as calcium, magnesium, and phosphorus. These help with weight management and blood pressure.
  • You can get 60% of your omega-3 fatty acids from chia seeds. These healthy fats are great for inflammation, reducing cholesterol, and enhancing mental focus and performance.
  • Get all the fiber you need by eating chia seeds. For each two tablespoon serving, you get 10 grams of fiber. Chia also expands, so it’s great for helping you control your appetite!
  • Chia seeds have been shown to regulate blood sugar. The seeds reduce high levels of insulin in the blood.

 

How to use Chia Seeds

These seeds contain numerous benefits for your health, but they’re also a tasty addition to your diet, with a pleasant, nutty flavor. Besides using them for sprouting, you can also eat chia seeds whole or grind them to use in baked goods. These small seeds can be added to foods like cereals, smoothies, yogurt, bread, and many other foods that you enjoy.

Whether you sprout them, grind them or bake with them, chia seeds from Food to Live are a nutritional powerhouse in a tiny package. Order yours today!

Customer Reviews

5 out of 5 stars

4 reviews

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What others are saying

  1. 5 out of 5

    Amazingly inexpensive. Absolutely no apparent difference between this and the more expensive products. Completely satisfied. I’ll order again.

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  2. 5 out of 5

    Best packaging for Chia Seeds I’ve seen yet. I’ve had other companies send seeds with horrible packaging and loose seeds everywhere in the box. Not here. Very satisfied.

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  3. 5 out of 5

    Can’t beat this price. I know it sounds like a lot but I just put it into a smaller container for everyday use. I see no difference in the quality compared to higher price chia seeds.

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  4. 5 out of 5

    Nice quality chia seed. Great price for 10 lbs too. This is a better price then what I had purchased previously for 2 6 lbs bags. I eat it and also give it to my horses. Works great for everyone in the house!

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  5. Question

    Are these organic and non gmo?

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    • These are Conventional and Non-GMO

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INGREDIENTS: Chia Seeds

Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 24 months

Country of Origin: Argentina

Chia Seeds

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Raw Blueberry – Blackberry Chia Jam

Food To Live_Blackberry Chia Jam

Ingredients

  • 1 (6-ounce) container fresh blueberries
  • 1 (6-ounce) container fresh blackberries
  • 3 tablespoons maple syrup
  • 2 teaspoons Meyer lemon juice
  • ½ teaspoon vanilla paste (or use vanilla extract)
  • 3 tablespoons chia seeds

Instructions

  1. Puree the berries in a food processor. Whirl in the rest of the ingredients. Transfer to a jam jar or lidded container and refrigerate for 1-2 hours before using. The jam will be semi-firm and set by then.
  2. Enjoy!

 

Gluten Free Quinoa + Chia Bread

Gluten Free Quinoa + Chia Bread

Ingredients for 1 loaf:

  • 300 g (10 1/2 oz / 1 3/4 cups) whole uncooked quinoa seed – http://bit.ly/1P3f4nj
  • 60 g (2 fl oz / 1/4 cup) whole chia seed – http://bit.ly/1RUj2zW
  • 250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor)
  • 60 ml (2 fl oz / ¼ cup) olive oil
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon sea salt
  • juice from ½ lemon


Instructions:

  • Preheat oven to 160 C / 320 F. fan forced oven.
  • Soak quinoa in plenty of cold water overnight in the fridge.
  • Soak chia seed in 1/2 cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.
  • Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
  • Place the quinoa into a food processor.
  • Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
  • Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
  • Spoon into a loaf tin lined with baking paper on all sides and the base.
  • Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers. Mine took 1 1/2 hours – oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender.
  • Remove from the oven and cool for 30 minutes in the tin…then remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.
  • Serve delicate slices only when cold with a serrated knife.
  • Store wrapped in the fridge for up to 1 week.(yes this can be frozen for up to 3 months)
  • Delicious lightly toasted on a pan.
  • Serves 12 – and best served lightly toasted in a pan until golden on both sides.


Quick tip:
Serve topped with macadamia nut butter.

Enjoy it!

 

No-Bake Almond Energy Bars

No-Bake Almond Energy Bars

Makes 10 small bars or balls. Gluten free, vegan, low fat, high raw, sugar free.

Ingredients:


Instructions:

Get out a baking dish and line it with baking paper.
In a food processor, pulse your dates until chopped (if they’ve been in the fridge, leave them out to soften or pop them in the microwave for 20 seconds).
Add in your oats, chia seeds and flaxseed and mix until your oats are almost completely ground.
Add in your almond butter, mixing until the mixture starts to clump into a ball.
If needed, add in your water drop by drop until your mix forms a ball and everything is incorporated.
Place your mixture into your lined tin and squish out using another piece of baking paper and your hand. If you mix is really sticky, try either squishing the mix with wet hands, the back of a wet spoon or slightly wet baking paper.
Chill in the fridge or freezer until firm (freezer takes about 30 minutes, fridge takes a couple of hours).
Once chilled you can either roll the chilled mixture into balls or slice into bars.

Enjoy it!

 

Lemon chia seed scones

Lemon chia seed scones

Ingredients

  • 1 cup whole wheat flour
  • 1 cup oat flour (made from old-fashioned oats, pulsed in a blender)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt – http://bit.ly/1L7fLMO
  • 1 tablespoon chia seeds – http://bit.ly/1RUj2zW
  • ¼ cup organic cane sugar
  • 3 tablespoons coconut oil (solid form, not liquified)
  • ⅓ cup soy milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest


For the Glaze:

  • ¾ cup confectioners’ sugar
  • 1½ tablespoons lemon juice
  • 1 tablespoon lemon zest


Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and organic cane sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. (add an extra tablespoon or two of soy milk if needed)
  3. Transfer dough to a bowl and knead. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
  4. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
  5. Mix confectioners’ sugar, 1½ tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.


Enjoy it!