Do you already know how to prepare and how to take chia seeds? They are tiny, but their properties and benefits are manifold.
Not only are small chia seeds very nutritious, but they are also ideal for fighting constipation, taking care of the heart, and maintaining healthy bones. They are rich in calcium, vegetable omega-3, antioxidant phenols and a fiber, mucilage, which help regulate intestinal transit.
Still don’t know how to incorporate them into your recipes? Do you take them but want to try new recipes? These are original, delicious and extraordinarily nutritious recipes.
SPINACH, CHIA AND SPIRULINA PANCAKES
Pancakes are easy to make, but they don’t have to be unnutritious. These pancakes contain large amounts of chlorophyll thanks to the leafy greens of spinach and spirulina. They also provide proteins, vitamins, minerals, omega 3 and antioxidants.
The combination of spinach, chia seeds, and spirulina is very beneficial. It has purifying effects, antioxidants, improves blood quality, eliminates heavy metals, is restorative and strengthens immunity, vision and hair.
These pancakes can be eaten as a snack between meals or as a delicious and nutritious dessert.
Ingredients for 5 cakes
- 3 handfuls of spinach
- 2 tbsp chia
- 6 tbsp water
- 130 g buckwheat flour
- 1 tablespoon olive oil
- 190 ml almond milk
- 1 tablespoon spirulina
Preparation
- Mix the water and chia and whisk for 5 seconds.
- Pour everything, including the mixture, into a bowl and whisk well.
- In a frying pan over low heat, pour 2 tablespoons of the mixture, and shape it into a round shape.
- You can serve them with maple syrup and strawberries or other berries.
TWO-SEED CRACKERS
Chia seeds and pumpkin seeds provide multiple benefits, plus they are crunchy antioxidants.
Ingredients for 25-30 crackers with chia seeds
- 285 g beetroot or carrot pulp
- 55 g ground chia seeds
- 30 g pumpkin seeds
- 2 teaspoons parsley or oregano
- 250 ml water
Preparation
- Mash the seeds into flour, then add the pulp, parsley and salt.
- Blend again and add water until you have a consistent dough. If the pulp is too wet, you may not need all the water.
- Spread it out on baking paper and mark the shape.
- If you want them raw, put the dough in a dehydrator at 43°C for 8 hours. If not, bake at 180°C for about 30 minutes and bake another 20 on the other side.
Suggestion
You can use the leftover pulp of your juice to replace beetroot or carrot.
RICE BALLS STUFFED WITH TEMPEH
The combination of a whole grain with a soy derivative such as tempeh is particularly nutritious. These balls provide you with energy and complete protein, as well as healthy fats from ingredients like flax and chia seeds.
Ingredients for four people
- 200 g semi-brown round rice
- 25 g flax seeds
- 125 ml water
- 1 tablespoon chia seeds
- The trunk of a celery tree
- 150 g tomato puree
- 75 g tempeh
- Olive oil
- Sea salt
Preparation
- Put the flax seeds in a bowl with the water overnight. The next day, crush them with the soaking water.
- Cook the rice in a heavy-bottomed casserole dish with a little more than double the stock. Add half a teaspoon of salt, a drizzle of oil and the celery. Cover tightly and set over high heat. When boiling, lower the heat and let it simmer until it absorbs all the broth. Remove from heat and let stand, pot covered, for 15 minutes.
- In a frying pan with a drizzle of hot oil, add the finely chopped tempeh. Sauté and add the tomato puree with a pinch of salt. Let it cook for a few minutes and set aside.
- When the rice is cold, remove the celery, add the crushed flax and mix until it clumps together. Let it rest for an hour in the fridge.
- Form the rice into balls. Open a hole, fill it with tomato puree and tempeh, and close it. Coat them with the chia and brown them in plenty of hot oil.
The Trick
If they don’t have the consistency to fry them, add a little rice flour.
The balls are delicious with a basil and cashew sauce.
