There is so much great information on chia seeds, and you can do so much with them! Here are a few more ways to consume these healthy little seeds by baking and cooking with them.

Raw is always best, but research has shown that the seeds are very hardy and few nutrients are lost in cooking, even baking. When I cook, I like to add chia seeds at the end.

Here are just a few ideas that I like to do:

  • Add whole or ground seeds to your favorite pancake, cookie, bread or muffin recipe
  • Replace eggs in your recipes.
  • Add ground seeds and blend with ground turkey, chicken or beef to make meatloaf and meatballs. You can soak in an egg to help bind the meat.
  • Add to stews and soups to add flavor and thicken
  • Stir fry in sesame oil along with sesame seeds for a delicious stir fry meal
  • Add to your favorite pasta sauce
  • Add to your favorite meat rub or LCM Lemon ‘N Pepper Seasoning for a great fish fry

According to Dr. Wayne Coates (AKA Mr. Chia), probably the foremost expert on chia seeds, there is no scientific evidence to suggest that there is any nutritional difference between milled whole chia seeds and whole seeds. Chia seeds are a very gentle but effective way to cleanse the bowel and promote regularity. If you have digestive issues, colitis, IBS, etc. eating the whole chia can irritate the intestines – everyone is different so do what your body likes best. Start with a small amount, like a teaspoon, then wait a day or two to see how your system copes with them.

Make chia gel! 1/3 cup of chia seeds would absorb 3 cups of water, but for a thinner gel that absorbs faster, you could also do 1/3 cup of chia seeds to 2 cups of water or other liquid. You just mix the chia seeds and water. Let the mixture stand for 15-30 minutes, stirring with a whisk to prevent clumping. For thicker or thinner gel, you can adjust the ratio accordingly. The gel can be stored in the fridge for two weeks.

1 Comment

  1. Ruth on May 18, 2012 at 6:32 am

    Chia Seed Pudding is the best! — It’s similar to Tapioca Pudding.  Here’s my recipe:

    Using a pint size jar (I like the wide mouth) pour about 2/3 full with milk, milk substitute, or a combination of milk and half and half.

    1 tablespoon maple syrup or equivalent amount of other sweetener
    1/2 teaspoon vanilla
    1/4 cup of chia seeds.

    Put the lid on and shake well.  Then shake every 5 minutes or so
    until the seeds swell up and stay well distributed (in about 15 or 20 minutes). Then open the jar and stir in more milk
    or milk substitute until the jar is full.  Put the lid back on and store in the refrigerator. 
    Ready in about an hour — or overnight.  Serves 2 or 3 and is good for

    I tried making this in a quart size jar, but it was too big for the
    shaking method and I got clumps of seeds.  To make a bigger batch, make it
    in a bowl and stir it well rather than shaking it – or use more than one pint size jar.