Recipes

A selection of mouthwatering recipes, using the health giving properties of

the Chia seed.

Chia Juice – Ancestral drink

The “forbidden” beverage!

History and Description:

As this drink was closely related to the Aztecs culture, it was forbidden by the conqueror force (the Spanish) with the intention to break-down any local culture rooths to facilitate it conquers. But only 15 years ago the Chia seeds, virtues  and beverage have been rediscovered and quickly recovered its priveleged place among Central America´s traditional tables, Mexico, Guatemala, Puerto Tico. In some countries it´s even taken as "national drink" and known under the name "Jugo de Chan".

Chia Juice: a fresh, surprising and tasty drink!. It is especially well adapted for summer time and it is a good companion for any food.

INGREDIENTS:

• 4 or 5 tbs of Chia seeds (4×13 g, omega 3 content: 1200-1500mg
• 4 or 5 lemons
• sugar (as per your convenience, as reference: 4 tbs)
• 4 litres of water / 1 gallon
• Toast the Chia during 2 minutes in a frying pan

Grind the seeds with a mixer, 2 minutes  (it is always better to previously toast the seeds for taste and helps not to force the mixer machine!, but pay attention not to burn it).  Mix the seeds + water + lemons + sugaR

Covered Tuna

INGREDIENTS:

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons lemon juice
• 1 orange, juiced
• 1 tablespoon olive oil
• 1 egg yolk
• 4 tablespoons ground black pepper
• 1 cup Chía seeds
• Olive oil spray
• 1 piece of tuna loin (500 grs.)

Mix soy sauce, lemon juice, orange juice and olive oil. Pour over the tuna and marinate for about 20 minutes. Beat egg yolk with ½ cup water.

Mix pepper and Chia in a plate. Dip the tuna in the egg yolk and then in the Chía and pepper mix. Spray a skillet with the olive oil spam and fry the tuna on all sides, over medium heat

Chia Nougat

INGREDIENTS:

• 250g Chia Seeds
• 200g honey
• 50g sugar
• 50g peeled almonds

Toast almonds quickly in the oven.  Dilute the honey in a skillet over low heat.  Add sugar and continue stirring until it begins to bubble.  Incorporate almonds and turn the heat off. When the mix starts to curdle, pour over a flat surface and work with kneading roll into a square of about 1cm thick.  Cut in small squares.  Store in a clean, dry container

Bread with Seeds and Dry Fruits

INGREDIENTS :

• 3 ½ cups wheat flour
• 15 gr. yeast
• ¼ cup milk
• ¼ cup sugar
• ½ teaspoon salt
• 50 gr. margarine
• 1 egg
• 1 yolk

FILLING:

• 1 cup almonds or Caju nuts
• ½ cup Chia seeds
• ½ cup sugar
• 1/3 cups milk
• 1 teaspoon grinded lemon peel
• 1 teaspoon lemon juice
• 3 teaspoons margarine

In a food processor or blender, place the nuts or almonds; reserve a handful and the Chia seeds. Grind until smooth, transfer to a pan and add the rest of the stuffing ingredients; mix with a wooden spoon. Cook at medium/low heat for about 10 minutes. Let cool and set aside.

In a separate pan, dissolve the yeast in the lukewarm water, add milk, sugar, salt, egg and melted margarine. Blend thoroughly and slowly add the flour. Knead until the dough is smooth and elastic, form into a roll and place in a buttered pan. Cover with a clean cloth. Let stand at a warm temperature until it doubles its size, about 1 1/2 hrs.
· Pre-heat oven at medium heat. Spread dough with a kneading roll to a 25 x 40 cm rectangle. Place on oiled oven tray. Distribute the filling in the center of the rectangle. Add the remaining nuts or almonds. Fold the dough, covering all the filling. Bake for approximately 40 minutes.

Vegetarian Rice

INGREDIENTS:

• · 2 cups rice
• · 3 ½ cups water
• · 1 red bell pepper
• · ½ green bell pepper
• · 150 gr. tofu
• · 4 garlic cloves, unpeeled
• · 8 teaspoons Chia seeds
• · Olive oil
• · Parsley
• · Salt

· Rinse the rice and soak in 3 ½ cups water.
Toast the Chia seeds.
Cook the rice with a pinch of salt. Let stand for 5 to 10 minutes.
Chop the peppers and the tofu into small squares. Sauté the peppers in a slightly oiled skillet until tender, add the tofu and some drops of soy sauce. Add the Chia seeds last.
Add the rice and some finely chopped parsley.

Mix thoroughly and serve.

Chia and Fig Mousse

INGREDIENTS

• · 3 envelopes unflavored gelatin
• · 100 ml skimmed milk
• · 3 tablespoons honey
• · 3 tablespoons Chia seeds
• · 200 gr ricotta cheese
• · 100 ml white wine
• · 2 fresh figs
• · Fresh mint leaves for decoration

· Add the honey to the milk and bring to boil; let stand for a few minutes. Add the gelatin, stirring. Wait until cool and add the ricotta cheese and the Chia. Pour into individual pans and refrigerate overnight.
Warm the white wine. Add the figs, sliced, and cook for a few minutes. Empty the cool mousse on individual plates and add the figs. Decorate with fresh mint leaves.

Stuffed Chicken

INGREDIENTS:

• · 4 chicken breasts
• · ¼ cups cream
• · ½ cups chopped mushrooms
• · ½ cup grated onion
• · Salt and pepper to taste
• · ½ cup Chia seeds
• · 20 Ritz-type crackers, grinded
• · 3 tablespoons margarine

Cut the chicken breasts open, add salt and pepper.
Mix mushrooms with the cream, onions, Chia seeds and half the grinded crackers.
Use this mix to stuff the chicken breasts. Hold close with toothpicks. Place the stuffed breasts in a
greased pan, dot with the rest of the crackers and sprinkle with the melted margarine.
Bake at 350 F for about 30 minutes.

Chia Pastries

INGREDIENTS:

• · 7 egg yolks
• · 125 grs sugar
• · 1 sachet powdered yeast
• · 1 tablespoon olive oil
• · 500 gr Chia seeds, toasted
• *   Powdered sugar .

· Beat the yolks with the sugar, the yeast, the oil and the Chia, until even and smooth. Form small balls the size of nuts, squeeze down slightly over an even surface and sprinkle with the powdered sugar. Place in slightly greased oven tray, sugared side up. Bake in pre-heated oven at 170º C for 15 to 20 minutes. Cool and serve.

Mushrooms stuffed with Spinach and Ricotta

INGREDIENTS:

• · 8 large mushrooms (120g), fresh
• · 300g fresh spinach leaves
• Vegetal oil spray (Spam)
• · 30g raw bell pepper, finely chopped
• 4 tablespoons (40g) fine bread crumbs, fresh
• · 28g ricotta cheese
• · 50gr Chia seeds, toasted ·
• 1 teaspoon nutmeg
• · 2 teaspoons salt
• · 1 teaspoon black pepper

Pre-heat oven at 190ºC.Cover a medium-size skillet with vegetal spray and sauté the bell pepper for 5 minutes or until tender. Add the spinach, cover and cook for 1 -2 minutes, or until the leaves are soft. Drain the excess liquid and chop the leaves coarsely.
In a bowl, mix 3 tablespoons bread crumbs, the ricotta, the Chia seeds, the nutmeg and the salt and pepper. Blend thoroughly with a wooden spoon.
Stuff the mix into the mushrooms, pushing softly. Sprinkle the rest of the bread crumbs over the filling.
Place in an oven dish sprinkled with vegetal spray. Bake for 20 to 25 minutes.
Remove from oven and serve immediately.

Quinoa and Chia Salad

INGREDIENTS:

• · 500 grs quinoa
• · 1/4 cup (60ml) lemon juice
• · 2 tablespoons olive oil
• · salt and pepper
• · 1 cucumber, peeled, seeded and chopped in small pieces
• · 8 green onions, chopped
• · 1/2 cup coriander, finely chopped
• *   6 tablespoons Chia seeds, toasted.

· In a large pot, place the quinoa in six cups of cold water. Cover and bring to boil over high heat. Reduce the heat and simmer for approximately 20 minutes, until water evaporates and the quinoa is soft and slightly transparent. Put aside and let cool.
Add the lemon juice and sponge the quinoa with a fork. Add the remaining ingredients and toss. Pour in a serving dish.

Oriental Salad

INGREDIENTS:

• · 4 tablespoons of Chia seeds,
• · 2 chicken breasts,
• · 6 cups of water (1,5 liters),
• · 2 tablespoon soy sauce,
• · 3 celery stalks,
• · 1 tablespoon vegetal oil (15 ml),
• · 1/4 teaspoon ground ginger,
• · A pinch of pepper.

· Place the Chia seeds in an oven tray and bake until lightly toasted.
Set aside.
Cook the chicken breasts in 3/4 liter water together with the spices, the soy sauce and some salt. When the cooking is almost done, add the celery. When all is cooked, drain and save the broth for soup.
Cut the chicken in small squares and chop the celery in ½ cm bits.
In a salad bowl, mix 1 tablespoon of soy sauce, the vegetal oil, ginger and pepper. Add the chopped chicken and celery and the toasted Chia. Stir thoroughly