Chia Seed Bubble Tea

This Chocolate Rooibos Chia Seed Bubble Tea is super refreshing and so good for you, you’ll want to have a pitcher of it in your refrigerator to pour yourself a glass on a whim.

Today’s recipe for Chocolate Rooibos Chia Seed Bubble Tea was inspired by the popular bubble teas that you might have seen at Asian shops or Bubble Tea shops. Bubble tea is traditionally made with black tapioca pearls which can be found at the Asian grocery store. It’s a fun and refreshing drink when it’s hot out, and comes in all sorts of flavors. Unfortunately, most flavored bubble tea is artificially flavored, so I’m making my own healthier version with whole ingredients.

This healthier bubble tea is just as refreshing and packs in some extra good stuff. In place of black tapioca pearls, I used chia seeds which are nutrient dense – rich in Omega-3 fatty acids, chia seeds are high in fiber and calcium, and a good source of calcium, phosphorus, and magnesium. Just one tablespoon has 5 grams of dietary fiber and 2,375 mg Omega-3 fatty acids.

Produce
1 bag Chocolate rooibos tea or your favorite variety of tea
Condiments
1tbsp Honey, raw
Nuts & Seeds
1 tbsp Chia seeds
Dairy
3 Splashes of milk
Frozen
3 Ice cubes
Liquids
1 cup Water
Source: http://jeanetteshealthyliving.com

Blueberry Vanilla Chia Seed Jam

Magical Blueberry Vanilla Chia Seed Jam


Yield: ~ 1 cup

Ingredients:
3 cups fresh blueberries
3-4 tbsp pure maple syrup, to taste (or other liquid sweetener)
2 tbsp chia seeds
1/2 tsp pure vanilla extract



1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.

2. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.

3. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, vegan overnight oats, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week in an air-tight container in the fridge.

El mamey es una fruta procedente de América muy utilizada en México para preparar dulces o helados con un sabor exquisito además se utiliza por sus distintos efectos curativos; contra la anemia y sobre todo ha tenido resultados favorables contra problemas gástricos además de ser una excelente fuente de energía. Este licuado es perfecto para iniciar nuestro día con energía y para ayudar contra problemas gástricos como gastritis.

Receta de Licuado de Mamey con Chía

Por Nayeli, mayo 21, 2013

Este licuado también tiene propiedades antioxidantes ya que contiene chía, un importante antioxidante vegetal que ayuda a prevenir enfermedades cardiovasculares, inflamaciones o virus.

Tiempo de Preparación:10 minutos
Alergenos: lactosa

 

Ingredientes:

• Mamey - 1 pza.
• Leche desnatada o de soya - 1 tza.
• Hielo - 1/2 tza.
• Miel - 1 cda.
• CHIA Mexican Seed - 1 cda.

 

 

 

 

 

 

 Instrucciones:

1. Cortar el mamey y retirar la semilla.
2. Colocar la pulpa en un licuadora, añadir los demás ingredientes y procesar.
3. Añadir más leche si la consistencia es muy espesa.

Recomendaciones de la cocina:

• Puedes utilizar el edulcorante de tu preferencia o acorde a tus necesidades o prescindir de él ya que el mamey es una fruta muy dulce.
• Con esta misma preparación puedes preparar agua de mamey, sólo basta sustituir la leche por agua y utiliza de 3 a 4 pzas. de mamey.

Fuente: http://www.cocinasana.eu

Aderezo de CHIA / Lemon CHIA dressing

Lemon CHIA Dressing / Aderezo de Limón y CHIA

Ingredients 1 C farro (or quinoa for gluten free), rinsed and drained 
Juice from 1 large lemon (about 5 tbsp)

• 3 tbsp olive oil
• 4 cloves garlic
• ½ a medium shallot
• 1 tsp dijon mustard
• 2 tbsp nutritional yeast
• ¼ tsp  freshly ground black pepper
• 2 tbsp chia seeds
• ¼ C chopped green onion
• ½ C raw pumpkin seeds 
• ¼ C pomegranate seeds 
• 1 pear, cored and diced 
• 4-5 C kale, roughly chopped 

1. Place farro in a small saucepan with 2 C water, a drizzle of olive oil, and a pinch of salt. Bring to a boil, then simmer for 20 minutes.
2. Combine the lemon juice, olive oil, garlic, shallot, dijon and nutritional yeast in a food processor, and puree. Add the chia seeds, stir, and let it sit while you prepare the rest of the salad so the chia seeds have time to expand.
3. Place pumpkin seeds in a small saute pan with a drizzle of olive oil and a pinch of salt over medium heat. Toast, stirring frequently, until seeds become brown and fragrant, about 5 minutes.
4. Toss together kale, cooked farro, pumpkin seeds, pomegranate seeds, and pear. Serve with lemon and chia seed dressing.

Ingredientes 

1 taza de Farro o quinoa sin gluten, enjuagado y drenado.
Jugo de limon ( 5 cucharaditas)

•     3 cucharadas de aceite de oliva
•      4 dientes de ajo
•      ½ a medio echalote
•      1 cucharadita de mostaza Dijon
•      2 cucharadas de levadura nutricional
•      ¼ cucharadita de pimienta negra recién molida
•      2 cucharadas de semillas de chía
•      ¼  Cebolla verde picada  (cebollin)
•      ½ taza de semillas de calabaza crudas
•      ¼ taza de semillas de granada 
•      1 pera, sin corazón y cortadas en dados
•      4-5 C col rizada, cortada en pedazos

1. Coloca el farro en una cacerola pequeña con 2 tazas de agua, un chorrito de aceite de oliva y una pizca de sal hasta llevar a ebullición, luego cocine a fuego lento durante 20 minutos.
2. Combine el jugo de limón, aceite de oliva, el ajo, la cebolla, dijon y levadura nutricional en un licuadora, y el puré. Añadir las semillas de chía, agitar y dejar reposar mientras prepara el resto de la ensalada para que las semillas de chía tengan tiempo para expandirse.
3. Coloca las semillas de calabaza en un sartén con un chorrito de aceite de oliva y una pizca de sal a fuego medio. Mover con frecuencia, hasta que las semillas se convierten en marrón, aproximadamente 5 minutos.
4. Mezcla la col rizada, farro cocido, semillas de calabaza, semillas de la granada y pera. Servir con limón y chía desinfección de semillas.

Vegan Egg Replacer with Chia Seeds

By now, you have probably heard of chia seeds and their superfood status. But have you tried them? If you haven’t, you really should. Those little seeds are nutrition powerhouses, high in Omega-3’s, fiber and alpha-linolenic acid (ALA). 

 

In fact, the word “chia” comes from the Mayan word for “strength,” since their warriors ate it to stay battle-ready.

There are tons of ways to use chia seeds, but today we bring you this cool way to make egg replacer with CHIA seeds.

It’s really easy to make vegan egg replacer with chia seeds. Just follow the steps below:

 You can double, triple, etc. this recipe as needed.

 

Ingredients

• 1 tablespoon chia seeds
• 3 tablespoons water

Instructions

1. In a spice grinder, finely grind chia seeds.
2. Combine ground chia seeds with water in a small bowl.
3. Let sit for 10-15 minutes, until it forms a thick gel. Use to replace 1 egg.

Chia Meatballs Recipe

The following recipe is a flavorful meatball made without egg or grain as a binder.  The chia bulks up with the moisture from the meat and helps the balls keep their shape.  A simple homemade marinara and spiralized fresh zucchini lets the meatballs shine as the star of this meal.

  

1 lb. grass-fed ground beef (recommended no leaner than 85%)

2 T. organic tomato paste

2 cloves garlic, minced

2 t. herbs de Provence (or your fave dried Italian herbs) 

1 t. sea salt

1 t. ground pepper

2 T. chia seeds 

2 t. 100% Pure Avocado Oil, for sauteing

Directions: 

Combine all ingredients except the avocado oil in a large bowl and stir well with a fork.   Let rest for 5-10 minutes so the chia can do it's thing.

Heat a large skillet over medium heat and add the avocado oil.  Scoop 8 balls and pat into a round shape (I used a #20 disher).   Cook meatballs until brown, turning on at least 3 sides.  Move meatballs to a plate to rest (they will not be fully cooked but will finish cooking later in the sauce) and drain all but 1-2 T. of oil from the pan.

 

Easy Marinara

1 medium onion, diced

1 clove garlic, minced

spring of fresh rosemary, chopped

2 T. white wine (or sub juice of 1 lemon)

1/2 c. beef or chicken stock (homemade, if possible) 

1 can organic diced tomatoes

1 can organic tomato sauce

1/2 t. sea salt

1/2 t. ground pepper

Directions: 

Add diced onion to the large saute pan with the residual oil from cooking the meatballs.  Saute until translucent, about 3-5 minutes.  Add garlic and rosemary and cook 1-2 minutes.  Add white wine and stock and scrape down any brown bits left at the bottom of the pan.  Add the diced tomatoes, tomato sauce, salt, pepper, and stir well.  Cook over medium heat until sauce begins to reduce and thicken, about 15-20 minutes (it should be at a strong simmer).  Reduce the heat to medium low and gently add meatballs to the outer edge of the pan.  Cook 5-10 minutes, or until meatballs are cooked through to desired done-ness (10 minutes will ensure no pink inside).

Serve over your favorite spiralized veggie 

Source: http://barerootgirl.com