CHIA SEED RECIPES

 

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CHIA-BERRY SMOOTHIE

2 tablespoons Chia seeds
1 cup natural apple juice
16 oz bag unsweetened frozen berries (blueberries, raspberries, or strawberries are all good)

Combine Chia seeds and juice and let soak for 1/2 hour.  Whirl soaked Chia and juice with berries in a blender, or mash with a fork, until well mixed and berries and Chia are smooth.  Serve immediately when it is still a little frozen.

The best way to make berry Chia jelly is to make a portion of Chia gel and mix into your favorite jelly using a 50/50 mixture. Example 1/4 cup of Chia gel to 1/4 cup of your jelly. This will make 1/2 of jelly for you breakfast toast, with 50% less calories! Easy and good for you.

 

6 tablespoons amaranth                               4 tablespoons Chia seed,

 1/4 cup dark corn syrup,                          1/2 teaspoon vanilla extract,

 1/4 cup honey,                                        1/2 stick butter,

Cook amaranth one tablespoon at a time in hot oil until all popped. Use a lid on the pan as this step can get wicked with the little hot seeds popping around the stove. Toast Chia seeds in the same pan. Lightly grease a 9 x 13 inch pan. Combine the honey, syrup, butter and vanilla in a heavy skillet, heat to boiling, reduce heat to medium and cook, stirring constantly, until mixture turns dark amber and thickens - about 10 minutes. Remove from the heat and stir in the amaranth and Chia. Mix well with a wooden spoon. Spoon mixture into prepared pan, spread evenly, cut into bars and cool.

1/2 cup butter,                                       3/4 cup sugar

 2 eggs                                                  3/4 cup sour cream

 1 1/2 teaspoon vanilla                             2 cups unbleached all-purpose flour

 1/3 Chia seeds                                       1/2 teaspoon salt

 1/4 teaspoon baking soda cinnamon sugar - mix 1/4 cup sugar with 1/4 teaspoon cinnamon

Preheat oven to 375 degrees. In a large bow, cream butter and sugar, Blend in eggs, sour cream and vanilla. In a separate bowl, combine flour, Chia seed, salt and baking soda, then add the dry mixture to the creamed mixture. Fill greased muffin tins two-thirds full. Sprinkle with the cinnamon sugar. Bake for 20 minutes until golden brown. Makes 12 Muffins.

 

4 teaspoons margarine                             2 medium green onion chopped

2 cups chicken broth                                4 teaspoon chopped fresh basil or 2 teaspoon dried basil

1/4 cup grated Parmesan cheese                 2 Tablespoons Chia seed

 3 cloves garlic, finely chopped                  1 1/3 cups uncooked couscous

 1/2 Teaspoon salt

Melt margarine in a 3 quart nonstick saucepan over medium high heat. Cook the garlic and onions in the margarine until the onions are crisp-tender about 4 minutes. Add the Chia seeds and lightly toast for about 30 seconds. Stir in the couscous, salt, and if using dried basil add at this time. Add the broth to the saucepan. Bring the mixture to a boil, and then remove from the heat. Cover and let stand about 5 minutes. When ready to serve, take a fork and fluff the couscous. Stir in the fresh basil (if fresh is used) and the Parmesan cheese.

 

 

 

 

Chia Hot Porridge

 

1 Tablespoon of Chia seed             5 tablespoons of Organic Oats

½ of one Banana sliced                             ½ teaspoon of Cinnamon

1 Tablespoon of Honey                              Chopped nuts

1 ounce of coconut milk optional

Pinch of sea salt

 

Bring one cup of water to a boil; add all ingredients to water; continue stirring for about 5 minutes or until you get nice texture. Serve and pour over with coconut milk.

 

 

Salad Dressing

 

1 cup mayo                                                           1 cup tomato juice

½ cup Chia gel                                                     1 tsp parsley                                                                        

1 tsp chives                                                          1/8 tsp garlic powder

¼ tsp celery salt                                                   Splash of Tabasco (optional)

Whisk all ingredients together or shake in a covered jar.     

CHIA LEMONADE

1 Tablespoon Chia seeds
1 Cup natural apple juice
2 Teaspoons lemon juice
Ice

Combine Chia seeds and juice and let soak 1/2 hour until it gets thicker like jelly.  Add lemon and ice for a refreshing slushy drink.

 

Crunchy seed topping for toast

In small bowl mix equal volumes of Chia, sesame and poppy seeds; flaxseed
slice your favorite bread and toast lightly; butter it generously (i use margerine). Spinkle with seed mixture and cinnamon/sugar. Return briefly to the oven; remove and eat.