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Chia Seeds Recipes





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    CAULIFLOWER CHIA MASHED - for 2

    Recipe from ChiaSeedRecipes.com

    This tasty, simple and filling side dish makes a great change from mashed potato.

    1 quarter of a whole cauliflower
    1 tablespoon of white chia seeds
    Half a cup of water
    1 rounded teaspoon of butter (optional)
    A little sea salt and ground black pepper for seasoning

    Soak the chia seeds in the water for 10 to 15 minutes to make a thick gel.
    Cut the cauliflower into small pieces and steam or simmer in water until soft
    . Drain the cauliflower well and put into a blender with the chia gel, butter and seasoning.
    Blend until smooth and serve immediately.


    CHIA SEED PUDDING - for 1

    Recipe from ChiaSeedRecipes.com

    The taste is fairly bland, so I like to add fruit to my chia puddings. For me, the fruit adds enough sweetness, but you can sweeten your puddings with a little honey or stevia. For a real taste treat add a little Granulated Coconut Sugar. This sugar is low in GI and full of vitamins and minerals, making it a healthy alternative to normal cane sugar.

    You can make your pudding thick or thin, depending on the amount of chia seeds you add to your milk, and also depending on where your chia seeds are grown and the sort of weather conditions the crop experienced. The seeds absorb 9 to 12 times their volume when placed in liquid. I have used a brand of chia seed that the producer claims absorbs 16 times their volume of liquid. So be prepared to be flexible when adding chia seeds to make your pudding. It's fine to add more seeds (a little at a time) if you find your pudding is a little too thin for your liking.

    2 tablespoons of Chia seeds
    I cup of milk, soy milk, coconut milk or nut milk
    sea salt to taste
    1 teaspoon honey
    1 small banana

    Heat the milk but do not boil

    Whisk the chia seeds into the hot milk and let stand for 10/15 minutes to make a gel.

    Whisk the mixture once or twice during the standing time to prevent the seeds clumping together.

    Reheat after standing if required or allow to cool completely.

    Slice banana over the top and drizzle the honey over the top.

    2 tablespoons makes a rather thick mixture, you can adjust to your own taste as described above.

    Ideas

  • Use ground chia seeds instead of whole seeds. This is great for children and very warming on a cold winter's day.
  • Add Milo to the chia and milk mix. Kids love this. It's great with raspberries.


    Potato Corn Chowder with Chia Seeds - for 1

    Recipe from ChiaSeedRecipes.com

    1 small potato diced
    Quarter of an onion chopped finely
    Half a cup of water
    Half a cup of milk or milk equivalent – I often use oat milk
    One teaspoon of Turmeric
    Pinch of sea salt
    Pinch of nutmeg
    Quarter of a cup of corn kernels
    1 tablespoon of chia seeds

    Cook potato, onion and spices in the liquid for 10 to 15 minutes. Blend.

    Add corn and chia seeds

    Reheat if necessary

    Allow to stand for a couple of minutes to let the chia seeds absorb liquid and soften.

    This soup is ideal to take to work and reheat for a quick, nourishing, filling and low calorie meal.


    3-Ingredient Jam - 1 Cup

    Recipe from NavitasNaturals.com

    1/2 Cup Chia Seeds
    1 Cup Fresh Fruit (such as Peaches, Strawberries, Grapes, etc.)
    2 Tbsp Coconut Sugar or sweetener of choice

    In a small mixing bowl, combine the chia seeds with 1/2 cup filtered water. Mix well, and let sit for 10 minutes to allow the chia to start to gel.

    Combine the gelled chia, fruit, and sugar in a blender. Blend/pulse briefly to create a chunky mixture; adjust sweetness if desired. Refrigerate for 10-15 minutes to set before using. Use as a bread spread or sweet dip; will last for several days refrigerated.


    Chia Bean Burgers - Serves 8-10

    Recipe from NavitasNaturals.com

    1/2 tsp dried Oregano
    1/2 Cup Yellow Onion, minced
    1/4 Cup Chia Seed Powder
    1 1/4 Cup cooked Brown Rice
    1/4 Cup Nutritional Yeast
    1 tsp Coconut Sugar
    2 Tbsp Wakame Flakes
    15 oz cooked black beans, unsalted
    4 oz firm tofu, minced or crumbled fine
    1 minced stalk Celery
    1 minced Carrot
    3 Tbsp organic Soy Sauce or Nama Shoyu Sauce

    Soak the wakame flakes in 1/2 cup warm water for about 20 minutes or until soft. Drain and set aside.

    With a potato masher or the back of a fork, mash the black beans in a large bowl into a chunky puree. Mix in the remaining ingredients, one at a time. (Alternately, pulse ingredients together in a food processor). Form into 8-10 patties and refrigerate for about an hour.

    Patties may be brushed with oil (coconut oil works well) and placed on a grill, or place into a well greased frying pan and cooked over low heat for several minutes on each side. Makes 8-10.


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