chia seeds health benefits

WHAT YOU NEED TO KNOW: You may have first encountered these tiny seeds in the 90’s as part of a novel trend in home decorating (Chia Pet, anyone?), but we assure you that chia seeds are no joke! This deceivingly small seed packs a major punch of nutrition and makes a versatile addition to both food and drinks.  Once the fuel behind the mythic athletic endurance of Aztec warriors, chia seeds have once again become a popular fuel of choice on the health scene.

WHY YOU SHOULD TRY IT: One of chia seeds’ most unique qualities is their ability to turn into an almost solid gel form when soaked in water. Although a little foreign-looking at first, most people learn to embrace the seed’s gel-forming qualities for all of it’s health benefits! Chia gel slows the digestion of carbs – a true benefit for both diabetics and athletes looking for sustained energy. With it’s ability to slurp up this much water, chia seeds also help the body to maintain hydrated state for hours on end. As if that wasn’t enough these tiny seeds are also the highest plant source of Omega 3s, rich in calcium and an easily digested protein source!

Let’s Get Together: Now that you know just how amazing chia seeds are, your probably ready to pour them right down the gullet. The basic recipe for chia gel that can be easily added to smoothies and baked goods! Chia gel might not sound appetizing, but those fruit juices infused with chia seeds are flying off the shelves at markets all over the place – now you can make your own and for waaay less moolah!

How To Make Chia Gel 


1 to 2 Tablespoons of chia seeds
1 cup of  water (or fruit juice – experiment!)


In a bowl, add seeds to liquid and whisk with fork.
Let the mixture sit for 5 minutes, then whisk the gel again to make sure the seeds
don’t clump together in the bottom of your bowl.  Leave to stand for 15 minutes
as the seeds absorb the liquid.  This mixture can be refrigerated overnight or used immediately. Play with the seed to water ratio to get the consistency you prefer.

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