July 30, 2013

CH CH CH Chia!

CH CH CH CHIA!  For the past few months I've been experimenting with chia seeds.  If you haven't heard of them or used them, I suggest you try them out.  They are a high fiber, low calorie seed that has a "gelling" characteristic when they come in contact with a liquid.  I mix them in my oatmeal, yogurt, shakes, sprinkle them on my salads - the possibilities are endless.  Because of their gelling feature, they're also a great thickener for puddings and jellies.

Raspberry Chia Jelly
  • 2 cups raspberries (fresh or frozen and defrosted) 
  • 3 T chia seeds
  • 1/2 t raspberry extract (or vanilla extract)
  • 1/2 t light agave nectar (optional - I don't use)
  1. Mash berries either by hand or in a food processor until almost completely smooth
  2. Add berries, chia seeds, extract, and agave to a glass jar and stir to incorporate
  3. Refrigerate for 1-2 hours or overnight until the jelly has thickened
  4. If the jelly is too thick, add 1 t of water at a time to thin it out
  5. Enjoy on a rice cake with homemade almond butter 
Strawberry Chia Pudding
  • 1 cup unsweetened vanilla almond milk
  • 2 T chia seeds
  • 2 strawberries, diced
  • 1/2 t strawberry extract (or vanilla extract)
  • 1/2 t light agave nectar
  • 1/2 t unsweetened shredded coconut, topping
  • 5 blueberries or 1 strawberry, topping
  1. Add the chia seeds and almond milk to a bowl and stir until combined
  2. Stir in the strawberries, strawberry extract, and agave nectar
  3. Refrigerate for 1-2 hours or overnight until the pudding has thickened
  4. Remove from the refrigerator and top with shredded coconut and additional strawberries or blueberries
 I enjoy either of these snacks as an afternoon "pick-me-up" or an after dinner treat!

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