Eating Clean Recipes » chia recipes

Things I’ve been making: fall recipes

Jen — Mon, 25 Nov 2013 00:48:20 +0000

My kitchen is looking very different from a few months ago. The last time I wrote about what I’ve been making, it was August and the summer produce was vibrant and plentiful. These days, my kitchen is decidedly less colorful. (Let’s just call it winter squash orange.) No surprise, pumpkin tops the list of ingredients I’ve been using. Since it’s cold, which makes me feel obligated to bake, I decided to make pumpkin muffins using almond flour. I used my Almond Flour Banana Muffin as a base recipe. This is what happened:Hmmm…the muffin recipe is not quite ready to share!At least I put the leftover pumpkin from my muffin fail to good (and delicious) use. Check out these Pumpkin Chia Pudding cups! Usually I make a pretty basic Vanilla Chia Pudding. This time I wanted to make a more fun, tricked out version of chia pudding flavored with pumpkin and topped with creamy coconut milk and bittersweet chocolate. They did not disappoint.Since we don’t live in a world where all chia recipes can be topped with chocolate, I’ve also been making Strawberry Chia Smoothies. I seriously love adding the chewy, teeny tiny seeds to smoothies. The chia makes them so much more filling.The other thing I’ve been making nonstop is salads. Salads. Salads. Salads. I’ve really been making an effort to bring a healthy lunch to work. (If I don’t, I usually end up missing lunch and snacking on less than ideal foods when extreme hunger strikes in the late afternoon.) This Togarashi Tofu and Mushroom Salad is hands down my favorite salad I’ve made this week. I tossed some crimini mushrooms and extra-firm organic tofu with some olive oil and shichimi togarashi spice blend, then roasted them. I served the roasted tofu and mushrooms over romaine lettuce with cucumber and tomato. (Adding avocado makes it even better.) To finish, I drizzled lightly with plum vinegar, soy sauce and olive oil and then sprinkled with gomasio sesame seaweed blend. I will be making this salad again.

That’s what I’ve been making. What have you been cooking?
-Jen

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Chia Pudding Recipe

Jen — Thu, 25 Apr 2013 02:59:00 +0000

Teeny tiny tapioca? Not quite. These pudding cups are made with chia seeds. The tiny seeds soak up liquid (in this case, a mixture of coconut and almond milk), forming a thick and slightly chewy pudding. If you’re already a fan of drinking chia, you’ll like this pudding.

Many chia pudding recipes add sweetener to the pudding mixture. I prefer to leave it out and drizzle maple syrup over the pudding, if needed, depending on the toppings I add.

Chia Pudding Recipe
1 1/4 cups almond milk (I use homemade)
1/2 cup canned coconut milk
1/2 teaspoon pure vanilla
pinch fine sea salt
1/4 cup chia seeds
Topping Suggestions:
Fresh fruit such as strawberries, mango, banana
Pure maple syrup
Chopped toasted almonds
Ground cinnamon
Shaved dark chocolate
Shredded coconut

In a large bowl whisk together almond milk, coconut milk, vanilla and salt. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened the chia pudding is ready to eat. The chia pudding can also be spooned into individual glasses or bowls and stored in the refrigerator for a day or two. Add desired toppings before serving.

Makes 4 servings

Recipe Links:
Chia Seed Pudding from Deliciously Organic
Vanilla Chia Pudding from Martha Stewart

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Healthy Obsession: Chia Seeds

Jen — Wed, 10 Mar 2010 14:04:41 +0000

Have you tried chia seeds? They are my latest healthy obsession. I’ve been aware of chia seeds for years, but only in the curious form of a sprouting chia pet. Turns out chia seeds are edible and nutritious.
My first kitchen experiment was making chia seed gel. I stirred 1 tablespoon chia seeds into 1/2 cup water. After 10 minutes the mixture thickened and formed a gel. (The chia gel can be covered and stored in the refrigerator for several days.)

Chia Seed Gel

Next I added a spoonful of the chia gel to sparkling juice and gave it a taste. The chewy texture of the gelled seeds reminded me of bubble tea, but with teeny tiny bubbles. (The champagne of bubble tea!) Overall, I found my first experience with chia seeds to be odd, interesting and kinda addictive. I’d love to hear how you’re using chia seeds.

Sparkling Juice with Chia Seed Gel

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