Monday, November 16, 2009

Simple Chia Recipes

The fastest and easiest way to take chia seed is to add one tablespoon chia seed into an eight-ounce glass of water or juice, stir to break up any lumps, let sit about five minutes, stir again, and then drink. You can also use it to make a versatile gel, which can be added to jams, jellies, peanut butter, milkshakes, nut spreads, smoothies, hot or cold cereals, yogurts, mustard, catsup, tartar sauce, barbecue sauces, etc. as a fat replacer, for energy and endurance, or for added great taste. Here’s how to make chia gel, which has a slightly nutty flavor:

Put nine parts water in a sealable plastic container. Slowly pour one part seed into the water, then mix with a wire whisk or fork. This process will avoid any clumping of the seed. Wait a few minutes and stir again to break up any clumps, let stand ten minutes, and stir again. Store up to two weeks in the refrigerator. Add the gel, between 50 to 70 percent by volume, to any of the above-mentioned foods, mix well, and taste. You will notice a very smooth texture, with the integrity of the flavor intact, but you have added 50 to 70 percent more volume to your food and have displaced calories and fat by incorporating an ingredient that is ninety percent water!

Strawberry or other Berry Chia Jelly

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.

Chocolate Chia Coconut Bar submited by customer Richardson

1/2 c melted virgin coconut oil 1/3 c Cocoa Powder 1/2 c zylitol or 1/4 c honey 1/3 c coconut milk or pl yogurt 2 tsp chia seeds 1 1/2 c raw coconut flakes 1/4 c almond flakes 1/2 tsp vanilla dash of salt 1/4 c coconut flour

Melt coconut oil in pan on low heat. Remove from heat. Stir in other ingredients in order listed. Spread on one end of jelly roll pan to form a 6 x 11 bar. Cut the bar into 3 x 1 3/4 " servings. Refrigerate until real firm. Put into snack size ziplock bags for a healthy snack on the run.

Chop Suey Noodle Candy

2 Cups semisweet chocolate chips melted 2 Cups butterscotch chips melted 1/4 cup chia seeds one large can chow mein noodles 1 cup copped nuts Combine all ingredients in a bowl. Mix well. Drop by teaspoonsful onto waxed paper. Let stand until set. About 30 servings.


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.

Chia Seed Muffins

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 cinnomon 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.

Chia Herb Couscous

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 margaine 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, 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.

Crunchy seed topping for toast - Submit by a customer Robin

In small bowl mix equal volumes of chia, sesame and poppy seeds; I like to add fresh ground flaxseed (I have a small electric seed grinder).

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.

Chia Recipe for adding to a box mix

We found that you can add 1 to 2 Tablespoons of chia seed to the liquid in cake mixes, brownie mixes, or other box mixes of your choice. Mix as per the instructions on the box, bake and eat. A simple way of getting the family to eat "healthy" in a special treat.

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