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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.
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