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Basic Chia Gel

Basic Chia Gel takes advantage of the capacity of chia seeds to absorb many times their weight in water. Chia gel may be taken by itself or added to creamy and liquid foods, significantly boosting nutrition and acting both as a food extender and a calorie displacer. Just follow the recipe below!

Indeed, chia gel provides all the beneficial nutrients in chia seeds, including essential fats (EFAs), protein, complex carbohydrates, soluble fiber, vitamins, minerals, antioxidants, phytonutrientss, polysaccharides, and more.

Perhaps the primary benefit of chia gel is that it slows the conversion of carbohydrates into sugars, thereby regulating and sustaining healthy blood sugar levels in the body. Stable blood sugar levels contribute to naturally high levels of energy, avoidance of abnormal cravings for foods, including sugary foods and simple carbohydrates) due to low blood glucose levels. Chia thereby helps you avoid “highs” and “lows” in energy or mood, as well as supports normal insulin function (i.e., natural blood sugar regulation).

But chia gel does much more than increase energy and help maintain healthy blood glucose levels! Read our Chia Product Rationale to learn more about the benefits of our Organically Grown Chia Seeds. We also suggest trying our Chia Gel Smoothie recipe, which transforms chia’s gelling capacity into an easy-to-make superfood beverage! And please visit our Recipes page for other delicious chia recipes.

Making Chia Gel is Easy, Fun, and Healthy!

Add 1/3 cup chia seeds to 2 cups water (filtered). This makes a 6:1 ratio (water to seed), which is an ideal ratio for a basic chia gel.

Experiment with using more or less water, depending on your preference, or the consistency of the food item to which you’re adding it. We recommend a 9:1 ratio (3 cups water for every 1/3 cup chia seeds) to individuals who desire a thinner gel. For example, while a 6:1 ratio creates a gel faster, a 9:1 ratio is easier to drink immediately. A chia drink goes down easier with more water and promotes hydration in the body. Consuming chia with more water helps the body adjust to taking chia.

How to Make A Basic Chia Gel

Put water (slightly warm water will form gel faster) into a container with a tight-fitting lid (e.g., a mason jar). Pour dry seeds into the water. Shake container for 15 seconds. Let stand for 1 minute and shake again. This mixture (i.e., basic chia gel) will store in the refrigerator for 2 weeks.

You can modify this recipe to suit your needs. For example, you may prefer to grind the seeds (and thereby release the essential fats for better assimilation). Or you may prefer to use more water in order to achieve a less thick gel. Play with the process until you discover what works best for you. In fact, get creative with it!

How to Use Chia Gel

Add this mixture up to equal parts by weight to sauces, drinks, yogurt, salad dressings, cream cheese (or cream cheese substitutes), jams, jellies, preserves, salsa, hot/cold cereals, yogurt, dips, puddings, soups, or other liquid or creamy foods. The gel won’t affect flavor, but definitely increases nutritional value.

More Benefits of Chia Gel!

Chia’s hydrophilic structure holds water, so when mixed with foods (e.g., sauces), it displaces calories and fats without compromising flavor. Chia gel is therefore also a great replacement for fats in baked goods.

Tip for Blood Sugar Regulation: For individuals having diabetes or anyone desiring to stabilize blood sugar levels, research suggests taking 3 tablespoons of chia gel with each meal for an optimal slowing of the conversion of carbohydrates to sugar, as well as providing better assimilation of the foods you eat.

If you like this Basic Chia Gel, you will almost certainly love our Chia Gel Smoothie. The development of the Chia Gel Smoothie is a result of HPDI’s continuing efforts to maximize and leverage chia’s therapeutic qualities. It’s an amazing extension of the Basic Chia Gel concept. You must try it to believe it!!

Please visit our Recipes page for other delicious, easy-to-make chia recipes.