BareOrganics Chia Seeds Raw Description
Chia seeds are an ancient food staple, dating back to the time of the Aztecs. Incans and Mayans. They are a good source of dietary fiber, with 16% of your daily-recommended intake in just one serving! Fiber-full foods like chia seeds help to support healthy digestion and also help you feet fuller for longer after eating. The chia seeds amazing nutritional profile also includes omega fatty acids, essential minerals, and protein.
Raw • Organic • Vegan • Non-GMO • Gluten Free
Benefits: Digestion, heart health.
Directions
Suggested Use: Sprinkle one tablespoon (1 scoop) into oatmeal, granola, cereal or yogurt. Chia seeds also work as a flour substitute, and can be ground and used to make baked goods.
Free Of
Gluten, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Scoop (12 g)
Servings per Container: About 38
| Amount Per Serving | % Daily Value |
|
| Calories | 60 | |
|
| Total Fat | 3.5 g | 5% |
|
| Saturated Fat | 0.38 g | 2% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 2.8 g | |
|
| Monounsaturated Fat | 0.25 g | |
|
| Cholesterol | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 5 g | 2% |
|
| Dietary Fiber | 5 g | 16% |
|
| Total Sugar | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 2 g | 4% |
|
| Omega 3 fatty acid | 2106 mg | * |
|
| Omega 6 fatty acid | 694 mg | * |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 75.7 mg | 6% |
|
| Iron | 1.2 mg | 6% |
|
| Potassium | 19.2 mg | 0% |
|
| Phosphorus | 114 mg | 10% |
|
| Manganese | 0.26 mg | 10% |
|
*Daily value not established.
Other Ingredients: Organic chia seeds. Botanical Source: Salvia hispanica.
Warnings
Note: Silica packet included to help maintain freshness. Do not consume.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Zucchini Lasagna with Pesto, Spinach & Cashew Cheese
Want a dish that warms and comforts without knocking you out? Instead of the nap-inducing classic, go with this vegan zucchini lasagna. You’ll swap carb-loaded noodles with crisp vegetable slices, replace ricotta with cashew “cream” and trade marinara sauce for pesto. This healthy dish won’t weigh you down!
Ingredients
Pesto
1 cup fresh basil
1/3 cup pine nuts
1 Tbsp. chia seeds
1 Tbsp. oregano
2 cloves garlic, diced
1 avocado, pit removed
Freshly ground black pepper
Pinch sea salt
Lasagna
Cashew cheese
3-4 zucchinis, thinly sliced lengthwise
3 cups organic spinach leaves
Tomatoes, sliced, if desired
Directions
- Prepare pesto. In food processor or blender, combine all ingredients and process until smooth.
- Prepare lasagna. Preheat oven to 325 degrees F. Lightly oil a glass baking dish.
- Layer zucchini in baking dish, followed by layers of cashew cheese, spinach, tomatoes if using, and then pesto. Repeat until you’ve used all or most of the ingredients.
- Bake for approximately 20-30 minutes or until bubbly.
- Garnish each serving with fresh basil leaves. If desired, top with dollops of cashew cheese and/or pesto. Add any additional toppings, like nuts, seeds or wheat berries, as desired.
