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

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

Vanilla Bean Chia Pudding with Fresh Mint and Mango.

Ingredients:

 

- 2 cups unsweetened vanilla almond milk
- 1/3 cup + 2 tablespoons chia seeds
- 1 tablespoon vanilla bean paste
- 1 pinch of salt
- 1 mango, chopped
- 2 to 3 ounces of dark chocolate, chopped
- 2 tablespoons roasted pistachios, chopped
- 1 handful of fresh mint, torn
- a drizzle of honey, if desired

Directions:

In a large bowl, whisk together the milk, chia seeds, vanilla bean paste and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight.

When you're ready to eat the pudding, spoon it into 4 or 6 glasses or jars of your choice. Cover the top with mango, a sprinkle of dark chocolate, a sprinkle of pistachios and fresh mint. Drizzle with a bit of honey and eat.

Note: if you want your pudding sweeter, you can use a sweetened almond milk or add honey to the actual pudding when mixing it up. When I make the pudding, I portion it into jars and cover with plastic wrap, keeping them in the fridge, I add the toppings each time before eating one.

 [inspired by giada's feel good food]

What's chia?

Chia, or Salvia hispanica L, is a member of the mint family from Mexico and South America. The flowering plant can sprout in a matter of days, but chia's appeal is in the nutritional punch of its tiny seeds.

With more omega-3 fatty acids than salmon, a wealth of antioxidants and minerals, a complete source of protein and more fibre than flax seed, the seeds have been dubbed a "dieter's dream", "the running food", "a miracle", and "the ultimate super food", by advocates and athletes.

What's in 100g of chia?

• Protein: 20.7g
• Fat: 32.8g
• Carbohydrate: 41.8g
• (of which fibre is 41.2g)
• Calcium: 714mg
• Iron: 16.4mg
• Niacin (B3): 613mg
• Thiamine (B1): 0.18mg
• Riboflavin (B2): 0.04mg

Source: Nutritional Science Research Institute

To some the seeds taste utterly bland, but to others there is a slight nutty flavour. It also can seem expensive compared with other seeds and nuts.