Raw CHIA SEEDS – 250g

Raw CHIA SEEDS – 250g



Chia seeds (Salvia hispanica) are the highest known plant source of Omega-3, with 8 times more than salmon! Unlike other sources of this important Essential Fatty Acid (eg. Flax or fish oil), it is in a highly stable form due to its powerful naturally occurring antioxidants. The plant originates from the central Americas, it is heat loving and can grow in virtually desert – like conditions, with beautiful purpley – blue or white flowers.


Nutritional Benefits

Chia is an easy way to add healthy nutrition to your daily diet, with Vitamins A, B12 and C, complete protein (18 Amino Acids), minerals including potassium, phosphorous, folate, zinc, iron, and calcium as well as bowel-regulating soluble and insoluble fibre.

Suggested Uses

Sprinkle these flavourless seeds on salads, muesli, oatmeal, stirfrys, smoothies, muffin or bread batter, or cereal. Optional: use a spice/coffee grinder to make a fine meal-like consistency.


Chia Gel – Mix 1 tbsp with 1 cup of water, wait 10 minutes until it swells.
Consume 1 tsp – can refrigerate up to 3 weeks in airtight container.
Chia Water – add 1 tsp into your 1 Litre water bottle – frogs eggs!
Raw Chia Cacao Squares
Blend in food processor: 1/4 Pesticide Free Chia seeds, 1 cup organic pepitas, 1 cup raw organic macadamias, 1/2 cup organic sesame seeds, 1/2 cup organic sunflower seeds, 1/2 cup organic shredded coconut & 1/4 cup Cacao Gold Powder.
When dry ingredients are processed, add 1/2 cup organic maple syrup, 1/4 cup organic coconut oil & 1 cup raw organic macadamia butter. Blend until ingredients come together, then press into lightly oiled 9×3 glass cake pan. Chill for several hours, cut into squares and serve.
(Adapted from Jessica Nazarali’s “Live Healthy Simply” blog. Visit: www.livehealthysimply.com)

Orange & Chia Seed Cake

Serves 12


2 oranges – tops removed / cut & scored with a cross about 3cm deep
6 organic free-range eggs
250g xylitol
250g almond meal
3 ts baking powder
2 tbs soaked chia seeds


1. Place the prepared oranges in boiling water & simmer for 50 minutes. Removed from the water & puree the whole orange, including peel in a food processor, until smooth.
2. Preheat the oven to 160 Celsius.
3. In a large mixing bowl, mix the egs & xylitol until light & fluffy. Add the almond meal & baking powder. Mix until combined. Stir in the orange puree & soaked chia seeds.
4. Pour the mixture into a 22cm cake tin lined with greaseproof baking paper. Do not use foil.
5. Bake in the oven for 40 minutes or until firm but still moist. It may need to cook for up to 50 minutes. Leave to cool in the tin for about 5 minutes then turn onto a wire rack & cool there.
Note: This cake is a really wet cake & can stay fresh for a few days. It can be served warm with sheep’s milk yoghurt dolloped on the side. The almond meal provides a gluten-free treat & once again high in protein. This is a twist on the traditional orange & poppy seed cake, but the chia seeds are very high in essential fatty acids. It’s a great way of consuming chia seeds.

Additional information

Weight 250 g