Dave sent me this question:
Once you make the chia gel do you strain it or use the seeds and all?
This is a great question. I had to laugh though because, Dave, if you had seen chia gel you would know how impossible it would be to strain it! Trying to strain chia gel would be like trying to separate the ingredients of a cake after baking it. 
chia gel, 15 minutes after water is added
When you add water to chia seeds, they swell up and become soft. After about ten minutes, the mixture forms a gel and the individual chia seeds are impossible to individuate. Depending on the ratio of water to chia, the chia gel can be runny or thick.
Here is a fantastic new article I recently published all about chia gel. In this article you can see some hi-res photos I took to show you how chia gel looks as it is forming.
I hope this answers your question, Dave. If I can help further please don’t hesitate to contact me.
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