Mmmmmm Chia. What is this wonderseed you speak of, Hannah? Native to Guatemala and Southern Mexico, this is one kind of latino seediness we could all use a good dose of! It's in my LSAC mix, it's awesome in smoothies, sprinkled on cereals, salads and soups, used in breads, baking and puddings. Here's why it's so flippen good:
CHIA RECIPES Chia Fresca
2 tsp chia seeds 300ml pure water Juice of one lemon or lime Raw honey to taste Cinnamon Chia Pudding 4-5 tbsp chia seed 1 cup almond milk 1 cup coconut milk Dash cinnamon raw honey or maple syrup to taste Runners energy gels 1 Tb chia seed, ground 1 Tb coconut oil 1 Tb lemon juice 1 Tb honey 3 soft dates 1 tsp lemon zest pinch salt Blend all ingredients until smooth. This makes one gel. Or, make a batch and freeze what you do not need. The mixture remains soft when frozen. Endurance Crackers 1 cup Chia seeds 1 cup linseeds ½ cup cacao powder ½ cup honey, maple syrup or natural sweetener of choice ½ cup raisins Soak the Chia seeds and linseeds overnight in 2 ½ cups of water. Add the other ingredients and mix thoroughly. Spread onto baking paper and score lines (makes for easy breaking later) and bake at 50 C for several hours or until crisp. Alternatively, use a dehydrator – dry for 12 hours then flip and dry a further 6 hours. Chia Seed Porridge 1 T Chia seeds 1T linseeds 1T cacao or cocoa powder 1T honey, agave or maple syrup 1 cup any kind of milk Soak everything overnight and enjoy for breakfast! Chocolate Chia Pudding: 1 cup nuts (almonds for low-fat pudding) 1/2 cup coconut milk (or rice milk) 1/4 cup chia seeds 1/4 cup flax seeds or meal 1/8 cup raw cacao 2 medjool dates (pitted) Whiz up in Blender and enjoy Add to your smoothies, cereals, juices or try these delicious Caramel Banana Cookies sprinkled with chia seeds from the beautiful Petite Kitchen. |
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