Chia Seed Recipe Ideas
by David and Edna Allan
We love to put two tablespoons in with a high quality orange juice each morning and let it set for 15 minutes or so to gel; then chew your drink and savor the flavor. Because of the mild flavor of chia it can go in about any recipe. The following link has some fun ideas and good information:
http://www.mychiaseeds.com/ Grinding it seems to assist the assimilation. One can eat the sprouts, which undoubtedly adds to the nutritional value. Because it gels so well, it can be used as an egg substitute – like in cornbread, custard, etc. One of our friends used it as the thickener in raspberry jam, and it tasted wonderful. Here are some samples of some web recipes:
Chia Rice Salad
3 cups cooked brown rice and Basmati rice
2 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic (diced)
1/2 teaspoon sea salt
1/2-1 teaspoon rosemary (fresh or dried)
1/2-1 teaspoon oregano (fresh or dried)
1/8 teaspoon cayenne pepper
1/2 cup chia gel (see chia gel recipe)
1 zucchini (julienned or thinly sliced)
1 tomato (chopped)
2 tablespoons parmesan cheese or a cheese substitute (rice or soy cheese, etc.) (optional)
Place rice in a large bowl. Combine oil, lemon, garlic, salt, herbs in jar, and shake well to mix. Pour over rice and lightly toss. Cover and let cool. Stir in vegetables and sprinkle on cheese or alternative cheese. Serve.
Chia Vegetable Stir Fry
1/2 teaspoon olive oil
2 tablespoons dry chia seed
1-2 tablespoons ginger root (minced)
3-4 garlic cloves (finely chopped)
1/2 teaspoon toasted sesame oil
3 tablespoons tamari
1-2 tablespoons rice wine vinegar (optional)
3/4 cup water (filtered)
2-4 cups kale (coarsely chopped)
2 carrots (thinly sliced)
1/2 onion (sliced)
1/2 bell pepper (thinly sliced)
3 oz mushrooms (your choice)
2 tomatoes (chopped)
5 cups cooked brown rice (or brown basmati rice)
Ib a large wok or skillet, saute ginger & onion in oil over medium heat until softened (approximately 3 minutes). Add tamari, rice wine vinegar, and water. Stir fry for additional 3 minutes. Add vegetables, garlic, tomatoes, and chia seeds. Cover and cook for 10 minutes or until vegetables are tender, but still firm. Stir occasionally. Serve over rice.
Creamy Chia Mushroom Soup (Non-Dairy)
1 lb mushrooms (mixed variety or your favorite)
1 teaspoon olive oil
1 1/2 onions
1 cup cashews (preferably raw) or other nuts (for making nut milk)
1 1/2 chia seeds (dry)
2 stalks celery
1 tomato (diced)
2 cloves garlic
1 1/2 teaspoons sesame oil
1 tsp tamari (optional)
1/2 teaspoon sea salt
Add raw cashews to 5 1/2 cups water and blend until smooth to make 6 1/2 cups cashew nut milk. Add chia seeds and allow to stand for 15 minutes. Saute 1/2 lb mushrooms in sesame oil for approx. 4 minutes. Mix sauteed mushrooms into nut milk by hand and pour into a sauce pan. Dice and saute onion, celery, and garlic in olove oil with basil and tamari for 4 minutes. Fold sauteed vegetables into the saucepan containing the nut milk and mushrooms. Slice the remaining mushrooms and add to the mix along with sesame oil, cayenne pepper, and sea salt. Cook for 30 minutes on medium high heat. Add diced tomato 1-2 minutes before serving. Serve and enjoy.
Curried Potato Salad with Chia Seeds
12 potatoes (boiled)
1-2 onions
1 bell pepper
2 jalapeno peppers (or your favorite peppers whether sweet, mild, warm, or hot)
2 serrano peppers (optional)
1/2 bunch parsley (preferably flatleaf, i.e., Italian parsley)
1-2 stalks celery (finely chopped)
1 package soft tofu (or equivalent alternative)
1/4-1/2 cup chia gel (see chia gel recipe)
1/2 tsp mustard (or ground mustard seed)
2 teaspoons fresh curry powder
1/2 teaspoon cumin powder
1/2 teaspoon cayenne pepper powder (or to taste)
1/4 teaspoon salt (or to taste)
1/4 cup olive oil
Pinch of nutmeg (optional)
Chop potatoes, onion, bell pepper and place in a large bowl. Finely chop jalapeno peppers, serrano peppers, and parsley, and add to bowl. In blender, whip oil and tofu until smooth. In a separate bowl, mix chia gel and spices together and whip (by hand) until smooth. Mix all ingredients together. Chill and serve.
Chia Fruit Delight
This is a truly delightful, nutritious, fruit-oriented dessert. Add more fruit, nuts, or any of your favorite ingredients or “toppings” for a customized taste experience. Also try adding natural extracts (vanilla, almond, orange, etc). Yummy.
1-2 teaspoons chia seeds
2-3 tablespoons almond butter
1-2 scoops Living Fuel (Supergreens or Superberry)
1 apple (diced)
1/2 banana (sliced) (optional)
2 teaspoons raisins or dried cranberries (or other dried fruit) (optional)
1/2-1 scoop chlorella powder or rejuvenate (optional)
1 tablespoon Therasweet (optional)
Handful of nuts (walnuts, almonds, sunflower seeds, pumpkin seeds, etc.)
Splash of nut or grain milk (e.g., oat milk, almond milk, rice milk, etc.)
Pinch of cinnamon (optional)
Water (filtered) to achieve desired consistency.
1 cup berries (blueberries, raspberries, strawberries) (fresh or frozen) (optional)
Note: A more basic version may be made simply with chia seeds, almond butter, nut milk, and/or Living Fuel.
If you don’t have a means of grinding the chia seed before using it, be sure and chew it well so that you get full nutrient value. A good rule is to chew your food so well that you can drink it, then chew your drink. This way, your saliva works into your food improving your digestion, and you enjoy your food more, which also aids your general health.
www.allanstime.com/health/theidealmeal.html
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