Chia Seeds: Nutrition Powerhouses – Recipes and Tips

Dr. LJ and Gayle Guyardo on the set of Bloom

Dr. L J Rose was back on Bloom Lifestyle TV with Gayle Guyardo this week discussing how chia seeds are “Food as Medicine”  In this episode, she shows you how to make chia seed jam, a parfait with vanilla creme pudding and fruit leather.  Recipe below

Chia seeds are high in fiber, protein, potassium, iron and magnesium as well as many other micro=nutrients.  They are also powerhouses of Omega 3 fatty acids and add a powerpunch of nutrition to any meal.  And it’s that simple — add them to anything!

From my book, Raw Fusion Living


This is indeed the same seed that you have seen in the ubiquitous holiday commercials “Ch-ch-ch-chia!” but the packaged variety that grow into little “green furred” terracotta pets are not meant for human consumption!    Chia is one of the least known of the Superfoods, yet I have read several raw chef blogs that claim that if limited to one superfood,, they would choose chia seeds!  A staple food of the Mayan and Aztec empires, these tiny black seeds resemble poppyseeds (they also come in a white variety) and have more protein than flaxseeds or soybeans,.  Chia seeds are a superior source of amino acids, fiber and antioxidants. A few teaspoons of chia gel with the main meal of the day will slow down sugar absorption, making this Superfood highly recommended for diabetics.     Due to their hydrophilic structure chia seeds absorb 20 times their weight, expanding in liquid, and forming a gelatinous texture that can be easily added to smoothies and salad dressings; these amazing seeds make a delectable “tapioca” pudding when added to nut milk  (SEE RECIPE INSERT)  Sprinkle seeds on salads for a nnice crunch.  You can also grind chia seeds in a coffee grinder and use as a replacement for flour or as the “glue” in dehydrated breads, wraps and crackers.

Chia Seeds are HYDROPHILIC

Chia seeds absorb up to 60 times their weight  You can turn them into a gel to add to smoothies or soups or even for snacking but here’s something that very few know but it should be common knowledge:

Chia seeds are a natural alternative to Acid Reflux medicines!

If you have a sensation of heartburn or acid reflux, take heaping tablespoon of chia seeds and chew them slowly.  They are quite dry and if you need help getting them down, try to take just a tiny sip of water.  What you want is for the chia seeds to absorb liquid, so you don’t want to drink too much water with them.   Once you chew them all, they will absorb the acid in your esophagus in about 15-20 minutes!

 Here is the link to see this on the Bloom website:

Quick Vanilla Pudding Parfait with Raspberry Jam

Raspberry Jam


1 package of frozen raspberries, defrosted (or can use a pint or two of fresh raspberries

2 TB. agave, honey or coconut nectar

4 TB. chia seeds

Extra berries for garnish along with mint leaves

Directions: Place raspberries in blender and blend until fairly smooth.   You can also defrost and mash with potato masher.   Place in bowl and stir in sweetener (add more if you prefer it sweeter)  Add chia seeds and stir well.  You should stir every 5-10 minutes for about 30 minutes – It should thicken into a jam consistency.  (add more chia seeds if needed)

Vanilla Crème Sauce (option to turn into pudding with Chia Seeds)


1 cup soaked raw cashews

1 TB. vanilla extract or seeds from a vanilla bean

2.5 TB. virgin coconut oil

1/2 cup water (can use date soaking water)

2 TB. agave, coconut nectar or maple syrup

5 pitted medjool dates, soaked (you can replace with 2-3 extra TB. of agave or maple syrup)

Prep: Twenty minutes ahead, soak cashews in water. Soak dates separately in 1 cup of water. Remove pits from dates.

Directions: Remove dates from soaking water, but reserve water. Place drained cashews in blender with ½ of the date water, agave and coconut oil and blend until smooth. Add rest of water with the dates and vanilla and blend until smooth.

Chia Vanilla Pudding:  Thicken this sauce by adding several tablespoons of chia seeds and allow plenty of time (20-30 minutes) to absorb liquid and thicken.

Note:  Because of the coconut oil, the vanilla pudding will thicken in the fridge even without any chia seeds!  Depending on the consistency you desire, add chia seeds to make it firmer.

Storage:  This sauce can be sealed and stored for several days in fridge.  It becomes thicker upon refrigeration.

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