How To Make Chia Gel - Recipe
1/3 cup chia seeds
Put the chia seeds and the water into a jar with a tight-fitting lid, such as a Mason jar. Make sure the lid is properly closed.
Shake it up until the seeds are blended with the water. Now what you need to do is......Let the jar sit for a minimum of 10 minutes before you start eating the gel. Shake it again or open the jar and whisk the contents before eating. You don’t have to do this every time you eat it – just do it this one time as part of the preparation of the chia gel.
Some people like to leave the gel anywhere from half an hour to overnight before they use it, as they believe this increases the nutrient value of the gel.
Once your chia gel is ready, STORE IT IN THE FRIDGE. It will keep for several days. I’ve read that it keeps for 2 weeks, but I like to use it within 4 – 5 days.
Dry chia seeds do not need refrigeration.
For a smoother gel:
Use the same ingredients but, before mixing the water and chia, grind the seeds into a powder in a clean coffee bean grinder.
How much should I eat?
There is a lot of nutrition in a small amount of chia, so you only need to eat one tablespoon at a time. On average, a typical amount to consume is anywhere from one to four tablespoons of chia gel a day.
At the same time, it’s okay to eat as much chia gel as you want (since it’s so concentrated, you’re unlikely to overdo it.) If you have diarrhea or have been vomiting, you may need higher doses to help restore your health. Athletes, too, need more nutrients so would eat more.
If you’re dieting or you have hunger pangs because your foods are limited by wonky digestion, eat 1 - 3 spoonfuls of chia gel any time you need it or before a meal to aid digestion and keep blood sugar levels even.
Which is better? Black or white?
There are both black and white chia seeds. According to Dr. Wayne Coates, a research scientist who is arguably the top chia educator in the world, the white chia is no different than the black. It does NOT contain more nutrients and may simply be more expensive.
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