Суровоядство - втора тема

Accordingly for 100gr servings size of;
FENNEL__SESAME__FLAX__CHIA__AMARANTH__QUINOA__HEMP__PISTACHIO__ALMOND__CASHEW

CALORIES
345__565__534__490__371__368__567__557__575__553
SAT FAT
0__34__18__16__7__4__17__27__19__39
CALCIUM%
120__99__26__63__16__5__0__11__26__4
MAGNESIUM%
96__89__98__0__62__49__167__30__67__73
POTASSIUM%
48__14__23__5__15__16__167__29__20__19
ZINC%
25__48__29__23__19__21__83__15__21__39
FIBER%
159__47__109__151__8__11__4 __41__49__13
PHYTOSTEROLS (mg)
66__714__0__0__0__0__N/A__214__0__0

Chia Jams and Jelly
Packed with more calcium than milk, more omega-3s than salmon and more fiber than prunes, it's the super seed that’s taking the health world by storm: chia! For an inventive way to incorporate this nutritional superstar into your diet try this recipe from Alexandra Carreras.

Ingredients
3 cups puréed fruit   1 cup chia seeds  1/4 cup lemon juice
 
Directions
Boil fruit and lemon juice the add chia and refrigerate!

Chia Pancakes
1 cup gluten-free oats,  1/4 cup almond meal,  1/4 cup ground chia
1/4 cup shredded unsweetened coconut,  1 1/2 bananas, mashed
2 eggs (or use 2 tbsp ground chia mixed with 6 tbsp water)
1 tsp baking powder,  1 pinch of sea salt,   1 tbsp coconut oil
1 1/4 cup almond milk,  2 dashes cinnamon,  1 tsp vanilla extract
 
For topping
Toasted pecans,  Sliced banana,  Whole chia seeds,  Ground cinnamon
 
Directions
Add all ingredients to a blender, except bananas.
Blend until smooth, then add bananas and blend again.
Heat a skillet and grease with coconut oil.
Pour batter onto the skillet in uniform circles and wait for them to bubble.
Flip and cook until golden brown on both sides.
Top with toasted pecans, sliced bananas, cinnamon and chia seeds.

Chia Chicken Pesto Kabobs
Chicken:
2 chicken breasts,  1 cup cherry tomatoes,  skewers
 
Pesto:
1 tbsp chia seeds    1/4 cup water   1 cup of basil
1/4 cup Parmesan cheese or nutritional yeast 
3 garlic cloves   1 tbsp maple syrup   2 tbsp water
1/4 cup pine nuts or hemp seeds (depending on preference)
 
Directions
Soak skewers overnight in water. (This will keep them from burning in the oven or on the grill.)
 Cut chicken breast into 1-inch cubes and place in a large bowl.
Combine chia seeds with 1/4 cup water in a bowl and let sit for 20 minutes. Once your seeds have gelled, place the mixture in a blender and blend until smooth.
 Add the basil, cheese, garlic, maple syrup and water to the blender and blend until smooth. Then add pine nuts or hemp seeds and gently pulse to chop the nuts.
 Pour about 3/4 of the mixture over the chicken and let marinate for at least 2 hours – overnight is even better.
 Once you are ready to cook, place your oven on broil and alternate chicken cubes and tomatoes on the skewers.
 Place on a cookie sheet and cook for six minutes, then flip over skewers and cook for an additional 6 minutes or until chicken is thoroughly cooked.
If you like, feel free to add the left over pesto to the chicken when done.

Chia Pudding
2 1/2 cups hazelnut milk (or unsweetened almond, hemp, coconut milk)
2 to 3 tbsp raw honey, syrup or coconut palm sugar
1/2 cup chia seeds
Optional toppings
 
Directions
Combine all ingredients together
 and shake.
 Chill for about 2 to 4 hours until tapioca-like pudding consistency.
 Serve with some sliced almonds, pistachios and top with some berries, bananas or cinnamon.

Chocolate Chip Chia Cupcakes
Makes 12 servings

1/2 cup coconut flour    1/2 cup coconut palm sugar    1/2 cup dark chocolate chips, chopped
2 eggs (free-range, organic), beaten (room temp)   1/2 cup coconut oil
1/4 cup water    2 tbsp chia seeds   1 tbsp vanilla extract
 
Directions
Preheat oven to 350°F.
 
Coat a tiny bit of coconut oil in slots in muffin pan or place cupcake wrappers in pan.
 Mix 1/4 cup water with one tablespoon of chia seeds. Let sit for 10 to 20 minutes, until it forms a "gel."
 In the meantime, mix dry ingredients in a bowl (coconut palm sugar, coconut flour, chocolate chips and one tablespoon chia seeds).
 In a separate bowl, mix wet ingredients (eggs, coconut oil and vanilla extract).
 Combine all ingredients and mix.
 Pour mixture into muffin pan until each is approx 3/4 full.
 Bake for 20 to 25 minutes. Let cool

Chia Seed Pork Meatballs With Spicy Ginger-Soy Glaze
Ingredients
1 lb ground pork,   3 cloves garlic, minced
1 1/2 tsp fresh grated ginger   1/3 cup minced yellow onion
1/4 cup fresh cilantro, finely chopped,   1 1/2 tbsp low-sodium tamari
2 tbsp chia seeds
 
For the glaze:
1/4 cup low-sodium tamari
1 tsp fresh grated ginger
1 tsp unseasoned rice vinegar
1 tbsp honey
1 tsp Sriracha sauce
 
Directions
Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
 Place all the ingredients for the meatballs in a large bowl. Using your hands, mix all of the ingredients until well combined.
 Cover and refrigerate the pork mixture for 20 minutes to allow the chia seeds to work their gelling magic.
 Use your hands to mold the pork mixture into 1-inch meatballs, and arrange them on the prepared baking sheet, making sure they aren’t touching. (You should have approximately 20 meatballs.)
 Transfer the meatballs to the oven and bake for 20 minutes until lightly browned and cooked through.
 In a small bowl, whisk together all of the ingredients for the glaze. Pour the glaze into a large non-stick pan over medium heat. When hot, add the meatballs and toss to coat.
 Serve meatballs warm over stir-fried vegetables, rice or noodles of your choice.

Wolfgang Puck’s Spice-Rubbed Chicken Breasts and Fried Rice
Makes 4 servings
 
4 (4-piece) boneless skinless chicken breast halves
1 recipe curry powder (see below)
1/2 recipe vegetable fried rice (see below)
 
Directions
Trim any visible fat and connective tissue from the edges of the chicken breasts and put them on a plate.
 Spread curry powder evenly on top of the chicken breasts. Set aside.
 Bring a saucepan of water to a boil, or prepare a countertop steamer following the manufacturer’s instructions. Arrange the chicken breasts side by side in a steamer basket that fits snugly on top of the saucepan, or in the countertop steamer’s tray.
 Steam the chicken until it is cooked through and the internal temperature of a breast registers 165°F on an instant-read thermometer inserted into its thickest part, 8 to 10 minutes.
 Meanwhile, prepare the Vegetable Fried Rice (below), reserving that recipe’s cilantro and scallion garnishes.
 As soon as it is ready, divide it among four heated large individual serving bowls, or mound it on heated serving plates.
 When the chicken breasts are done, transfer them to a cutting board.
 With a sharp knife, cut each breast crosswise at a 45-degree angle into slices about 1/4 inch thick.
 Fan out each sliced breast across the rice in each bowl or on each plate.
 Garnish with the cilantro and scallions.
 Serve immediately.
 
Vegetable Fried Rice
 
Makes 8 side dish servings
 
4 cups cooked and cooled brown rice, preferably made a day ahead
2 tablespoons peanut oil or vegetable oil
2 garlic cloves, minced
1 small yellow onion, minced
1 tsp minced fresh ginger
1/4 to 1/2 teaspoon red pepper flakes
1/2 lb sugar snap peas, strings removed
1/2 lb bite-size broccoli florets
1/2 cup fresh corn kernels (from about 1 small ear)
1/2 small red bell pepper, stemmed, seeded, and cut into ¼-inch dice
8 asparagus spears, trimmed and cut diagonally into ¼-inch slices
1 large egg, lightly beaten
2 tbsp low-sodium soy sauce
Kosher salt
Freshly ground black pepper
2 tbsp coarsely chopped fresh cilantro leaves, for garnish
2 scallions, thinly sliced, for garnish
 
Directions
In a mixing bowl, gently rub the cold rice between your fingers to separate it into individual grains.
 Heat a nonstick wok or a large, heavy nonstick skillet over medium-high heat. Add the oil. When it is hot enough that it is barely beginning to show slight wisps of smoke, add the garlic, onion, ginger, and red pepper flakes.
 With a stir-fry spatula or a long-handled wooden spatula or spoon, stir constantly until fragrant, about 1 minute.
 Add the sugar snap peas and broccoli and stir-fry just until their color brightens, about 30 seconds. Add the corn, bell pepper, and asparagus and continue stir-frying. Then add the rice and stir-fry for 2 minutes more.
 Drizzle the beaten egg around the rim of the wok or skillet so that it cooks before it touches the rice. Quickly stir the egg, breaking it up into small curds and folding it into the rice. Sprinkle in the soy sauce and stir well.
 Season the fried rice to taste with salt and pepper.
 Heap the rice into individual large heated bowls or a large serving bowl, or onto a platter, or serve from the wok or skillet. Garnish with the cilantro and scallions. Serve immediately.
 
Curry Powder
 
Ingredients
1/4 cup whole coriander seeds
2 tbsp whole green cardamom seeds
2 tbsp whole cumin seeds
2 tbspwhole yellow mustard seeds
1 tbsp plus 1 tsp whole fenugreek seeds
2 tsp whole cloves
1 tsp whole black peppercorns
1 cinnamon stick, broken into several pieces
1/4 cup ground turmeric
2 tbsp ground ginger
1/2 tbsp ground cayenne
 
Directions
One by one, in a small, dry skillet over medium heat, toast each of the whole spices—the coriander, cardamom, cumin, mustard, fenugreek, cloves, peppercorns, and cinnamon stick—stirring with a wooden spoon just until they are fragrant and darken slightly in color, about 5 minutes each. (Note that the seeds, when ready, will make popping noises.)
 Transfer all the spices to a bowl to cool.
 In a spice mill or grinder, working in batches as necessary, grind the spices to a fine powder.
 Pass the ground spices through a fine-mesh sieve set over a bowl and press with a rubber spatula. Discard any chaff in the sieve.
 Add the ground turmeric, ginger, and cayenne. Stir well. Store the spice blend in an airtight container at cool room temperature or in a resealable plastic freezer bag in the freezer.



Wolfgang Puck’s Blueberry Pie With Teff Pastry Crust
Ingredients
1 recipe Teff Pie Dough
6 cups fresh or frozen blueberries, thawed and thoroughly drained
3/4 cup sugar, plus more for sprinkling,  5 tbsp tapioca starch,  1/4 tsp Chinese five-spice powder
Zest of 1 lemon,  Pinch of kosher salt,  1 tbsp fresh lemon juice
 
Directions
Prepare the Teff Pie Dough as directed (recipe below).
 
Divide the chilled dough in half. On a sheet of parchment paper, use a rolling pin to roll out one piece of dough into a 12-inch circle. Loosely roll it up around the rolling pin, then unroll over a 9-inch pie plate. Gently press the dough into the plate.
 Roll out the remaining piece of dough, loosely roll it up around the rolling pin, and set aside.
 Preheat the oven to 350°F.
 Put the blueberries in a bowl.
 In a separate bowl, stir together the sugar, tapioca, five-spice powder, lemon zest and salt. Sprinkle this mixture over the blueberries along with the lemon juice. Toss thoroughly to coat.
 Transfer the blueberry mixture to the pie shell.
 Unroll the reserved rolled-out round of dough over the blueberries. With your fingers or the tines of a table fork, press down all around the rim to seal the top and bottom crusts together. With a small, sharp knife or kitchen scissors, trim the edge.  Use the knife tip to cut a few slits in the top crust to vent steam during baking.
 Lightly brush the top of the pie with a little cold water and then lightly sprinkle with sugar.
 Transfer the pie to a baking sheet.
 Bake until the crust is nicely browned and the filling is bubbling, 40 to 50 minutes. Set the pie on a wire rack and let cool to room temperature before cutting into eight wedges.
 
Teff Pie Dough
Makes enough for 1 double-crust, 9-inch pie; 8 servings
 
Ingredients
1 1/8 cups white spelt flour,  3/4 cup teff flour,  1 tbsp sugar
1/2 tsp Chinese five-spice powder,  3/4 teaspoon kosher salt
5 oz (1 1/4 sticks) chilled unsalted butter, cut into 1⁄8-inch-thick slices
 
Directions
In a bowl, whisk together the spelt and teff flours, sugar, five-spice powder and salt. Add the butter slices and toss lightly to coat them with the dry ingredients.
 Turn out the mixture onto a clean, floured work surface.
 With a rolling pin, lightly roll the butter to flatten the slices into the flour mixture.
 Using a dough scraper, gather up the mixture into a pile. Then, pound it with the rolling pin. Repeat the process three or four times, just until the mixture looks dry and flaky. Use the scraper to scoop up and transfer the mixture back into the bowl.
 Add 1/3 cup water and stir with a sturdy spoon or a rubber spatula just until a loose dough forms.
 Turn out the dough onto the floured work surface and flatten and fold it over a few times by hand.
 Form the dough into a flat disc. Wrap it in plastic wrap and refrigerate for at least 1 hour before rolling out.
To substitute for an egg: Use 1 tablespoon finely ground chia seeds (grind them dry in a blender, food processor, or coffee grinder) and 3 tablespoons of water per egg in a baked recipe (does not work in place of eggs for omelets though…)



Healthy Pudding
•   2 cups of coconut milk or other milk
•   1/2 cup chia seeds
•   2-3 tablespoons cocoa powder (or to taste)(optional)
•   1 teaspoon vanilla (or to taste)
•   1 tablespoon or more sweetener of choice (optional)- We use honey or a few drops of stevia tincture
Put in a blender and blend until smooth. Will thicken in about 10 minutes in the fridge.

Endurance Crackers
These Endurance Crackers are extremely light and crispy while providing long-lasting energy. They are also vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free to boot! Feel free to change up the seasonings and spices as you wish. Nutritional info follows.

Yield: 22 large crackers
•   1/2 cup chia seeds*
•   1/2 cup sunflower seeds
•   1/2 cup pepita seeds (or pumpkin seeds)
•   1/2 cup sesame seeds
•   1 cup water
•   1 large garlic clove, finely grated
•   1 tsp grated sweet onion
•   1/4 tsp kosher salt, or to taste
•   Herbamare & kelp granules, to taste (optional)
 
1. Preheat the oven to 325F and line a large baking sheet with parchment paper.
2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.
3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.
4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.
Note: See the bottom of this post for where you can purchase chia seeds.
Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.



Grain-Free Chia Buckwheat Pizza      


Prep time: 10 mins   Cook time: 50 mins   Total time: 1 hour   Serves: 2
o   PIZZA BASE
o   ¼ cup chia seeds (whole)
o   ¾ cup water
o   3 tbsp unrefined whole grain buckwheat flour (gluten free)
o   1 tsp oregano, dried
o   1 tbsp pine nuts, chopped
o   2 tbsp pumpkin seeds, chopped
o   1 tsp sea salt
o   TOPPINGS
o   ¼ cup tomato paste
o   10 cherry tomatoes, halved
o   4 mushrooms, sliced
o   4-5 slices bell pepper, sliced
o   small handful fresh basil leaves
o   1-2 tsp oregano, dried
o   ½ Spanish onion, sliced
o   salt & pepper to taste
o   1 oz goats cheddar cheese, grated
o   handful arugula leaves (rucola)
Instructions
1.   Combine chia seeds, water, buckwheat flour, oregano & salt and mix well until the mixture starts to thicken up.
2.   Add chopped pine nuts and pumpkin seed.
3.   Spread out the crust mixture on a piece of parchment paper and form the dough in a round shape. Flatten to about 1 cm for a firm thin crust.
4.   Bake at 175°C (350°F) for 30-40 minutes until firm.
5.   Remove from oven and add toppings of your choice and bake for an additional 10 minutes.
6.   Grate goat’s cheese on top and sprinkle with fresh arugula before serving.


Vanilla-Almond Chia Breakfast Pudding
Yields 2 servings  Prep time: 5 minutes   Soak time: 1-8 hours

The Skinny
Per serving (without fruit):
•   280 calories,  7 g fat,  45 g carbs,  12 mg sodium,  29 g fiber,  15 g protein

Ingredients
2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping

Preparation
1.   Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
2.   Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.

Tomato Jam:
Makes approx. two pint jars.
•   3 1/2 pounds tomatoes- I used a variety
•   1 yellow onion
•   1 cup sugar
•   1/4 cup apple cider vinegar
•   1/2 tsp corainder
•   Leaves from 3 sprigs of thyme
•   4 Tbsp chia seeds

Instructions:
1.   Cut the tomatoes into 1/2″ pieces and dice the onion. Combine the two in a large pot.
2.   Add in the rest of the ingredients through thyme and bring to a boil.
3.   Turn down to a simmer and let cook for an hour and a half.
4.   The jam will have thickened quite a bit. Turn off the heat and stir in the chia seeds.
5.   Fill two pint jars with 1/4″ left at the top and put the lids on. As they cool they should seal, if they don’t, store in the refrigerator or freezer until ready to use.
6.   It’s great spread on crackers and sandwiches!

Chia Oatmeal Breakfast Cookies
 
 
•   1½ Tablespoons chia seeds
•   ¼ cup Almond Breeze unsweetened vanilla almond milk
•   2 ripe bananas, mashed
•   ¾ cup old fashioned oatmeal
•   ¼ cup unsweetened shredded coconut
•   ¼ cup chopped dates
•   ¼ cup dark chocolate chunks or carob chips
•   1 Tablespoon creamy almond butter
•   large pinch of cinnamon

Instructions
1.   Pre-heat oven to 350°.
2.   In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency.
3.   Pour the chia seed gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined.
4.   Gently stir in the dates and chocolate chunks.
5.   Scoop out dough (about 1-2 tablespoons worth) onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies.
6.   Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a tiny bit.
7.   Take them out, let cool and enjoy.

Apple Superfood Oatmeal
Serves: 4
 

•   ¼ cup Chia Seeds
•   4 cups Almond Milk
•   2 teaspoons Cinnamon
•   ½ cup Rolled Oats
•   3 Apples (cored and diced)
•   Maple Syrup or Raw Honey (to taste)

Instructions
1.   In a medium pot bring the chia seeds, cinnamon, almond milk, and oats to a boil
2.   Cook until the chia thickens the liquid, and the oats soften, about 2-3 minutes
3.   Stir in the apples
4.   Dish up and serve drizzled with maple or honey
5.   Enjoy!!

Raspberry Coconut Chia Pudding Pops
Skinnytaste.com
Servings: 4 • Size: 1 popsicle • Old Points: 1 pts • Points+: 2 pts
Calories: 74 • Fat: 5 g • Carb: 6.8 g • Fiber: 4.6 g • Protein: 1.8 g • Sugar: 0.6 g Sodium: 27 mg

    • 1/2 cup lite coconut milk
    • 1/2 cup unsweetened almond milk
    • 3/4 cup raspberries
    • 2 tbsp chia seeds
    • 1 tbsp sweetened shredded coconut
    • 8 drops Nu-Naturals liquid stevia (or sugar/honey to taste)


Directions:

Combine all ingredients in a large container. Mix well and close container; refrigerate 4 hours so the chia expands.  Pour into 4 popsicle molds and freeze overnight.
Vanilla chia + berry pudding
(Serves 1)
1/4 cup chia seeds
3/4 cup almond milk
1 teaspoon vanilla essence
2 tablespoons maple or agave syrup
1 banana (I used frozen)
a large handful of raspberries + blueberries
cocoa nibs for dressing
Method:
1. Soak the chia seeds, milk, vanilla, syrup + banana for at least an hour in a mason jar. Soaking overnight is ideal.
2. Empty the contents into a blender + blitz until smooth. You may need to add a little more milk here for a yoghurt like consistency. Taste + adjust sweetness if necessary.
3. Layer a glass bowl or tumbler with the pudding + berries + dress with cocoa nibs or your favourite nuts.

Wild Blueberry Chia Oatmeal
vegan, serves 1

1 1/2 cups water-cooked steel cut oats (about 1/4 cup dry oats + 1 1/4 cups water + pinch salt)
2 tsp chia seeds
dash cinnamon
1 tsp ground flax seeds
1 1/2 Tbsp raw chopped walnuts
1 tsp goji berries
1/2 cup wild blueberries, frozen + 1 Tbsp hot water to thaw and plump
1/4 cup soy milk
1/2 tsp agave syrup

Nutrition Facts (caloriecount.com rating: A- )
Calories: 296kcal, Fat: 13g, Carbs: 36g, Protein: 10g, Fiber: 10g Calcium: 14g, Iron: 15g, Vitamin C: 2%, Vitamin A: 11%

Cooking Tips:

* For ease, I usually make the oatmeal in a larger batch (1 cup oats + 4 cups water + 1/2 tsp salt). Then I will use pre-cooked oats throughout the week and heat over the stove.

* I add the chia seeds, half of the walnuts, goji berries, flax and cinnamon halfway through the cooking process if making in a large batch. Otherwise, add the pre-cooked oats to a pan with a splash of soy or water to rehydrate a bit. Then fold those ingredients into the oats. Simmer until warm and soft. Add more liquid as desired.

* I top the cooked oats with walnuts, the blueberries, a few more chia seeds, a splash of soy milk and agave right before serving.

Chia Seed Crackers (Gluten-Free & Low Carb)                                             
Makes 3-4 dozen small/medium crackers (I made 48 small crackers)

1 large free-range organic egg
2 tablespoons chia seeds
1 cup / 3.8 oz / 110 gr almond meal/flour
6 tablespoons grated Parmesan cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper (optional)

Directions

In a large bowl combine all ingredients and mix until a dough ball forms.
If the dough is too wet and doesn't form into a ball add further almond meal, one tablespoon at a time. Conversely, if the dough is too dry add some water ½ teaspoon at a time.
Wrap dough in waxed paper or plastic wrap, and refrigerate for at least 30 minutes, and up to 3 days.
Remove the dough from the refrigerator 10 minutes before you are ready to roll it out.
Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
Place dough between two sheets of parchment paper, press into a flat disc, and roll it with a rolling pin until the dough is 1/8-inch thick. Cut into desired shapes using a knife or cutter. Any leftover dough can be rerolled for more crackers.
With a spatula, transfer the crackers to the prepared baking sheets, allowing nearly an inch between crackers.
Bake until the bottoms are browned, and the tops take on a good amount of color as well - 12 to 15 minutes, depending on how thick your crackers actually are. Check the oven often to prevent burning the crackers (I’ve learned the hard way!)
Rotate the sheets halfway through baking (or when the crackers in the back look like they are browning more quickly than the front).
Allow to cool before storing away.

Chocolate Avocado Chia Pudding                                                                         Print this recipe!
Serves 4

2 very ripe avocados (I used Hass avocados)
⅓ cup / 4 oz / 113 gr raw organic honey (or maple syrup)
⅓ cup / 1.4 oz / 40 gr cocoa powder
3 tablespoons extra virgin coconut oil
1 teaspoon vanilla extract
½ teaspoon ground chia seeds

Directions

Combine all ingredients in a blender and blend until smooth and silky. You might need to stop the blender and mix with a spoon to make the blending easier.
Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving (this allows the chia to thicken).
Sprinkle with chopped almonds, walnuts, cocoa nibs or top with some whipped cream or Greek yogurt before serving.
One serving yields 339 calories, 26 grams of fat, 35.7 grams of carbs and 3.75 grams of protein.

CHIA MEATBALLS
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).
Chia Crispbread

•   ¼ cup chia seeds
•   ¼ cup sunflower seeds
•   ¼ cup pumpkin seeds
•   ½ tsp sea salt
•   ¼ cup oats
•   2 tbsp flax seeds
•   1 cups filtered water
•   ¼ cup unrefined wholegrain spelt flour
•   2 tbsp extra virgin olive oil

Instructions
1.   Preheat oven to 150C/300F
2.   Combine all ingredients in a bowl and mix well using a spoon
3.   Let the mixture sit for about 30 mins as this allows the chia seeds to absorb some of the moisture, making it a thick dough
4.   Spread the dough out on a piece of non-stick parchment paper. Place a second piece of parchment paper on top of the first one and roll the dough as thin as possible using a rolling pin. Getting the right thickness can be a little tricky as the chia seeds can be quite gooey. Using a good non-stick parchment paper is essential.
5.   When the dough is rolled thin, remove the top piece of parchment paper carefully to avoid messing up the thin dough.
6.   Cut the dough into small squares using a knife or pizza cutter
7.   Place in preheated oven and bake for 30-40 minutes until golden brown and crisp
8.   Let them cool for 5 mins before breaking them up into small squares. Then serve.

Raw Chia Falafel with Tangy Tahini
 
Prep Time: 10 minutes + 2 hours to firm u

Falafel
•   2/3 cup (80 – 90g oyster mushrooms)
•   1/2 tbsp tamari
•   1/2 tbsp raw apple cider vinegar
•   1 small carrot finely grated (about 2 tbsp) – squeeze to remove excess water
•   2 tbsp finely grated zucchini – squeeze to remove excess water
•   3 sundried tomato halves re-hydrated in water and finely chopped
•   1/4 tsp cumin
•   1/8 – 1/4 tsp chipotle chili powder
•   25g (3 tbsp/1/4 cup chia seeds)
•   1 clove of garlic minced
•   3 tbsp sesame seeds for coating

Tahini Dressing
•   1 tbsp tahini
•   2 tsp lemon juice
•   Pinch of coriander and cumin
•   1/2 tbsp water
•   Salt and Pepper to taste

Cauliflower Tabbouleh
•   Slow Roasted Heirloom Tomatoes (a good 12 – 15 halves!)
•   2 heaped tbsp fresh coriander finely chopped
•   1/2 cup diced cauliflower
•   1 tsp maple syrup
•   1/2 tbsp lemon juice
•   Pinch of sea salt and black pepper to taste
Instructions
Cover mushrooms with tamari and apple cider vinegar and set to one side for 1 hour.
Meanwhile get your ingredients all prepared….
Blend together mushrooms, carrot, zucchini, sundried tomatoes, cumin, chipotle chili powder, garlic…salt and pepper, in a food processor.
Place in a bowl and stir in chia seeds. Set to one side for 10 – 15 minutes (ideally in the fridge) to firm up.
Roll the falafel mix in to 5-6 balls. Roll each one in sesame seeds to coat and return to the fridge for 2-6 hours to firm up – you can eat them straight away but the longer the time in the fridge the better the texture!
Whizz up cauliflower in a food processor to form “rice”. Mix with slow roasted tomatoes and all other tabbouleh ingredients.
Serve falafel over tabbouleh.

Chocolate & Ginger Holiday Chia Seed Cookies

•   1 tablespoon chia seeds
•   3 tablespoons almond milk
•   1 cup rolled oats (gluten free if you are gluten sensitive)
•   1/2 teaspoon baking soda
•   1/4 teaspoon baking powder
•   1/8 teaspoon salt
•   1/4 cup natural cane sugar
•   1 tablespoon freshly grated ginger
•   1/2 teaspoon vanilla extract
•   1 tablespoons maple syrup
•   4 tablespoons coconut oil at room temperature
•   75g dark chocolate, chopped or chips
•   2 tablespoons candied ginger, thinly chopped
What to do
1.   Preheat the oven to 350 F/ 175 C
2.   Combine the chia seeds and the almond milk in a small bowl and set aside for at least 10 minutes
3.   Blend the oats in a food processor until you have a coarse flour. Add in the baking soda, baking powder, sugar and salt and pulse just to mix. Next add the ginger, vanilla, maple syrup, coconut oil and chia seed mixture and pulse until the dough forms a ball. Remove from the food processor and place between two sheets of parchment paper so you can easily roll it out without sticking (you could also place the dough in the fridge wrapped tightly in plastic wrap up to 24 hours). Roll the dough with a rolling pin until you have a rectangular shape about 1/2 inch think. Using a cookie cutter or the rim of a glass, cut out circles or any other shape and place on a parchment lined baking sheet
4.   Bake in the oven for about 18-20 minutes until the cookies have puffed up a bit in middle and are  slightly brown on top
5.   Remove from the oven and let cool on a rack
6.   Once the cookies have cooled completely, melt the chocolate in a double boiler over simmering water. Be careful not to let the bottom of the pot touch the water or the chocolate won't melt nicely, and stir often. Alternatively, you could melt the chocolate in the microwave at 20 second intervals, stirring well in between.
7.   Dip the cooled cookies in the melted chocolate, about half way, and decorate with a few pieced of candied ginger
8.   Let the chocolate harden (you can speed this up by placing in the fridge) and store the cookies in an air tight container or keep them in the freezer until they are ready to be enjoyed!