Another of the super foods:  Chia seed was once valued so much that it was used as currency by the Native Americans of the Southwest and Mexico .  It was considered a high energy endurance food and was used as far back as the Aztec warriors during their conquests.

Chia seed is highly mucilaginous and has been used by diabetics to slow the conversion of carbohydrates into sugar.  It also regulates moisture distribution to the cells of the body

more efficiently.  Chia seeds are are an excellent source of protein, dietary fiber and Omega 3 fatty acid and contain no gluten. 

Chia seeds can be eaten raw or sprouted.  Chia sprouts are a delicious addition to salads and sandwiches.  Chia seeds can be ground into a meal to make porridge or cakes, or as an addition to breads, cakes and biscuits.

Sprouting Instructions

Chia seeds cannot be sprouted using conventional tray or jar sprouters, and must be “dry sprouted”.  There are two different approaches to dry sprouting Chia, but we recommend the terra cotta dish approach:

Our preferred method:

• Sprinkle a thin layer of Chia Seed on the bottom of a terra cotta dish or plate.
• Set the terra cotta dish in a larger plate of water. 
• Cover with another plate.
• Small amounts of water permeate the terra cotta plate upon which the chia seeds sit, and provide exactly the right amount of water to sprout them.
• On the second day, lightly mist the seeds.
• Harvest on the third day.
• It takes about 2 or 3 days to get healthy Chia sprouts. 

An alternate method:

• Lay a nylon or linen cloth on a plate.
• Spray a fine mist of water onto the cloth.
• Sprinkle 1 layer Chia Seed on top of the bag. Mist it lightly.
• Cover with another plate, misting lightly once per day.
• You will have Chia sprouts in about 2 to 3 days.