Organic Chia Seeds

Product Description

Food To Live ® Organic Chia Seeds can give you a potent boost of essential vitamins and minerals as well as protein, dietary fiber, omega-3 fatty acids, and other important elements. This food is so nutritious some consider it a superfood.

Chia seeds can be considered paleo due to their health benefits and nutritional value. However, it’s advised to include small amounts of seeds and watch your body’s reaction to them. Start with 1 spoonful a day. The seeds are gluten-free, so they are safe to use for everyone. Milled or ground seeds will make a great alternative to flour.

Organic Chia Seeds Nutrition Value

Organic Black Raw Chia Seeds from Food To Live ® are extremely good for you because their nutritional value is tremendous. The elements they provide you with include, but aren’t limited to:

• Iron
• Calcium
• Zinc
• Phosphorus
• Manganese
• Magnesium
• Thiamine
• Riboflavin
• Niacin
• Folate

The seeds have protein (about 4.6 grams per ounce of seeds) and 9.6 grams of fiber. The seeds don’t go bad for years if you store them in a cool, dark, and dry place.

Benefits of Organic Chia Seeds

• They help you lose weight.
  A chia seeds weight loss diet is a healthy way to lose some extra pounds. The seeds will help you feel full, thus keeping your appetite under control.
• They promote heart health.
  This food is heart-friendly in that it helps lower the levels of ‘bad’ LDL cholesterol in the blood. It also provides you with omega 3 essential fatty acids that improve your wellbeing as a whole.
• They help you maintain a healthy blood sugar level.
  Consuming some chia seed pudding, drink, or other dish with this food every day can help prevent your blood sugar levels from spiking.

Chia Seeds Side Effects:

Please note that omega 3 fats, while incredibly good for your health, also have a mild blood-thinning effect. As black chia seeds provide you with a boost of this vital nutrient, you should be careful and warn your doctor about eating these seeds before a surgery.

In some people, consuming large amounts of these seeds may lower blood pressure or cause bloating.

Eat 2 tablespoons per day and you should be safe as well as able to enjoy all nutritious benefits of chia seeds.

People allergic to mustard and sesame seeds may also be allergic to this food.

Chia Seeds Recipes and Uses

Chia seeds are used for making a great number of dishes. A chia smoothie is the most popular way to consume this superfood. Put about 1 spoonful of seeds in your smoothie.

There are dozens of other interesting recipes you can explore. You can sprinkle them on salads, desserts, and sandwiches, use in baking, add to stews, and even make some chia drinks.

Chia seeds don’t have to be ground, but this way they will be easier for the body to digest.

Dogs can have these seeds, so you can mix some chia powder with pet food. However, add only a little and start slow to help your pet get used to the new product.

INGREDIENTS: Organic Chia Seeds

Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 24 months

Country of Origin: Argentina, Bolivia, Mexico, Paraguay

“Rise-N-Shine” smoothie with Chia, Mango and Golden Berries <3

INGREDIENTS:

• 1-1/2 cup (355 ml) freshly squeezed orange juice
• 2 cups (350 g) frozen mango chunks
• ½ cup (60 g) dried goldenberries
• 2 teaspoons chia seeds
• A few pinches of ground turmeric, to taste

Combine the orange juice, mango, goldenberries and chia seeds in a high-speed blender and blend until smooth. Pour into 1 or 2 glasses and sprinkle with a few pinches of turmeric.

YummY!

Recipe Souce: www.healthbistro.lifescript.com

RawVegan orange pistachio bars 🙂

Bright citrusy orange zest accents these nutty raw pistachio bars.

Ingredients:

• 3/4 cup cashews
• 3/4 cup raw pistachios
• 1/2 cup chopped dried apricots
• 1 tsp. agave nectar
• 1 tsp. coconut oil
• 1 tbsp. chia seeds
• zest and juice of a small orange such as a clementine or satsuma

Cooking Directions:

1. Pulverize nuts in food processor until very small.
2. Add all other ingredients and pulse to incorporate.
3. Press mixture into a wax paper lined baking dish with desiccated coconut.
4. Sprinkle more desiccated coconut on top and press in lightly.
5. Freeze until firm then turn out and cut into squares or bars.
6. Keep refrigerated.

Enjoy!

Recipe source: www.thymebombe.com

Almond Joy Smoothie

INGREDIENTS:

• 1 C. Vanilla Almond Milk
• ½ Banana (fresh or frozen)
• 1 Tbs. Unsweetened Cocoa Powder
• 1 Tbs. Shredded Coconut, plus 1 Tsp. for garnish
• 1 Tbs. Almonds, plus 1 Tsp. for garnish
• 1 Tsp. Coconut Oil, melted
• 1 Tsp. Chia Seeds (optional)
• 1 Tsp. Mesquite Powder (optional)
• ½ Tsp. Almond Extract
• Stevia to taste
• Handful of Ice Cubes

INSTRUCTIONS:

Place all ingredients in blender and blend until smooth. If you’d like, put a little coconut oil around the rim of your glass and dip in shredded coconut. Top with remaining shredded coconut and sliced almonds. ♥

Golden smoothie with pineapple, turmeric and white mulberries

Ingredients:

• 2 cups of pineapple pices
• 1 cup of mango pieces
• 1 orange
• 1 tablespoon chia seeds
• 1/2 teaspoon of ground turmeric
• 1 cup of homemade almond milk
• 1 cup of coconut milk

Topping:

• 1/4 cup of coconut strips
• 1/4 cup of organic white mulberries
• Several orange slices,
• 1 tablespoon of shelled hemp seeds

Directions:

1. Cut the pineapple. Peel and cut up the mango. Peel and supreme the orange.
2. Put all the ingredients except for the toppings into your blender and mix at top speed for 1 minute.
3. Top with coconut chips, white mulberries, orange slices, hemp seeds and almonds if desired. Serve immediately.

Yummy!!!

Recipe Source: www.prana.bio

Tropical Quinoa (Health Bars)

Ingredients:

• 1½ cup dry raw quinoa
• 2¾ cups water
• ¾ cup full fat coconut milk
• 3 flax eggs
• 3 tablespoon whole chia seeds
• 1 cup dried mango
• ½ cup dried papaya
• ½ cup dried figs
• ½ cup honey or agave syrup
• 3 cups shredded unsweetened coconut
• ¼ teaspoon himalayan rock salt

Instructions:

1. Rinse quinoa by placing it in a strainer and running it under water for 1 minute. Transfer for a medium sized saucepan, add water and cover. Bring to a boil, then reduce to simmer for 20-25 minutes. Don’t remove the lid while cooking. Once complete, remove lid and set aside.
2. Combine coconut milk, eggs, and chia in a small bowl. Stir and set aside.
3. Preheat oven to 325F and line a 9×13 pan with parchment paper across both sides for easy lifting and set aside.
4. In a large bowl combine quinoa with the coconut milk mixture. Stir until fully combined.
5. Add remaining ingredients.
6. Press firmly into prepared pan and bake for 30-40 minutes or until lightly golden.
7. Remove from oven and allow to cool for 20 minutes. Slide out of pan and continue to cool for another 40 minutes before cutting.

Recipe source: http://amp.gs/ZP08

Dried Cherry, Almond + Chocolate Chip Granola Bars (Gluten Free + Vegan)

Ingredients:

• 1 cup gluten-free rolled oats
• ¾ cup puffed brown rice
• ½ cup sliced almonds, toasted
• 1 tablespoon chia seeds
• ¾ cup dried cherries, roughly chopped
• ¼ teaspoon kosher salt
• ⅓ cup creamy almond butter
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ cup dairy-free mini chocolate chips
• 2 oz. dairy-free dark chocolate (chopped or in chips)
• 1 tablespoon coconut oil
• Flaky sea salt, optional

Directions:

1. Line an 8×8” square pan with parchment paper and lightly grease with coconut oil. Set aside.
2. In a large mixing bowl, stir together the rolled oats, puffed rice, toasted almonds, chia seeds, and kosher salt.
3. Stir together the almond butter and maple syrup in a small microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 seconds – it should be hot and pour easily. Stir in the vanilla extract.
4. Pour the almond butter/maple syrup mixture over the dry oat mixture and stir until all of the dry ingredients are coated. Stir in the mini chocolate chips.
5. Pour the sticky mixture into the prepared pan and then use a flat-bottomed drinking glass, measuring cup, or spatula to press the mixture into a firm, even layer in the pan. Cover and place in the refrigerator for at least 1 hour before cutting into 10 granola bars.
6. After the bars are cut, combine the dark chocolate and coconut oil in a small microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is completely melted and smooth. Use a fork to drizzle the chocolate over the bars, or put the melted chocolate in a small Ziplock bag and snip the corner to drizzle over the bars. Sprinkle with flaky sea salt, if desired.
7. Store the granola bars in a sealed bag or container in the refrigerator for 2 weeks.

Enjoy!

Recipe Source: http://amp.gs/ZQqx

Coconut Cherry Kamut Smoothie Bowl

INGREDIENTS

• 500 ml coconut milk 2 cups, or kefir
• 130 g organic Kamut flakes or oats
• Handful of organic baby spinach
• A generous handful of fresh cherries about a cup, pitted & chilled
• Date paste for sweetening optional
• Mix of favourite fruits and chia seeds for topping

INSTRUCTIONS
1. Place the coconut milk and kamut flakes in a bowl and allow to soak for 10-15 minutes.
2. Add to blender along with the spinach, cherries and sweetener (if using) and blend until smooth.
3. Pour into bowls and top with fresh fruits of choice. I like a little crunch, so I usually enjoy mine topped with a little bit of kamut flakes or granola along with some fresh fruits and chia seeds.

Yummy!

❤️

Recipe Source: http://amp.gs/plmD

Green Apple Spirulina Smoothie

INGREDIENTS:

• whole green apple chopped roughly
• 1 handful spinach
• 2 inches ginger grated & chopped roughly
• 1 tsp spirulina
• 2 tbs flax seed
• 2 tbs chia seed
• ½ tsp maca powder
• 1 tbs maple syrup or to taste
• ½ cup almond milk add slowly as needed
• 1 cup frozen peach
• ¼ cup granola
• ½ cup strawberries sliced vertically

INSTRUCTIONS:

1. Blend green apple, spinach, spirulina, flax seed, chia seed, maca powder, maple syrup, and almond milk. Slowly add the almond milk as needed.
2. Add the frozen peaches and blend.
3. Top with granola and strawberries.

Recipe Source: http://amp.gs/pNvg