Chia Seed Recipe Roundup
Chia Seed Recipe Round Up
photo courtesy of Dorina Boegre
Ch-ch-ch-chia! Three types of chia plants grow well in our Arizona desert and they produce pretty purple flowers and the little black seeds that make the tastiest pudding. As an added bonus, you can sing the jingle from the famous commercial to your own chia plants to help them grow better.
The chia seed is rich with nutrients, is a good fiber source and, when prepared properly, has unique cooling properties. Indigenous peoples would soak the seeds in a liquid until they created a gelatinous outer coating that would cool them as they drank the liquid.
Here are a few ideas of how to use these tiny black seeds:
Sprouts:
Sprouts are the central idea behind Chia Pets. These little seeds just need water, and they grow beautiful sprouts on just about any surface. If you missed the Chia Pet craze, you can make sprouts of your own in a terra cotta floating over a dish with water. Keep the under-dish filled with water, give it a few days, and voila, you will have sprouts for your salads, sandwiches or a tasty snack. Chia sprouts pack loads of nutrients including calcium, phosphorus and ALA Omega-3s.
Learn more about the nutritional properties of chia in this study from the University of Arizona.
Chia Puddin’:
We love anything that is paired with the word puddin’! Just take three tablespoons of chia seeds from Sonoran Scavengers and add one cup of milk (dairy or dairy free). Shake it up in a jar and pop it in your fridge for an hour or overnight. In the morning, you will have chia puddin’!
Cool add-ins for your chia puddin’ include: honey, cinnamon, gala apples from Angle Orchards in Safford, AZ, or substitute ⅓ cup of milk for ⅓ cup of Cactus Kelly’s prickly pear juice.
Yogurt toppings:
Chia seeds are an amazing yogurt topper, especially if you’re enjoying Culture Clash’s tasty lemon curd or any flavor yogurt.
Chia Recipes from Chef Courtney
Chef Courtney from Nutrition Thyme whipped up a few amazing chia seed recipes. Check these out!!!
Chef Courtney’s Chia Jam
Recipe: Chia Jam
3 cups of strawberries (or any other seasonal berry)
3 Tablespoons of chia seeds from Flor De Mayo
2 Tablespoons of mesquite honey (optional)
Juice of half of a lemon
Directions:
In a bowl, mix berries, chia seeds, lemon juice and honey (optional)
Mix thoroughly
Let sit at room temperature for 3 hours, stirring occasionally
Spoon jam into a jar and keep in the refrigerator for up to one week.
Enjoy on mesquite flour pancakes or delicious bread from your local baker, such as the Village Baker in Flagstaff!
Recipe: Seeded Oatmeal
Ingredients:
½ cup (4 oz) 2% milk
½ cup (4 oz) water
½ cup (2.2 oz) oats
⅛ tsp salt
1 tsp (0.1 oz) chia seeds
1 tsp (0.1 oz) flax seeds
2 tsp (0.3 oz) brown sugar
Optional Add Ins:
1 ½ Tbsp (0.9 oz) natural peanut butter
¼ cup (1.25 oz) peaches, strawberries, chopped apples or other seasonal fruit
Stovetop Directions
In a small pot, add all the ingredients (except optional)
Mix thoroughly and heat on the stove until liquid is absorbed and thickened, about 3-5 minutes
Or microwave for one minute, stir then microwave another 45 seconds.
Add any additional (optional) toppings and enjoy!
Chef Courtney is a personal chef and nutritionist who specializes in healthy, delicious and personalized meals. She is available to create meals for you and your family for the week or a full spread for a relaxing dinner party. Learn more about her beautiful approach to food on her website: https://nutritionthymerd.com/
Call for Recipes!
We know you have been cooking so much during COVID. Share some of your best recipes and photos with us before November 1 and we will wrap up this totally weird 2020 showcasing your successes and creativity! Drop us an email at tanya@localfirstaz.com