In one bowl mix together the dry ingredients: flour, oats, Chia Seeds, baking powder, baking soda, salt, cinnamon and sugar. In a second bowl, mash the bananas and then add the egg, oil, vanilla and milk. Mix until well combined. Then slowly add the liquid ingredients to the dry, mixing until just combined.
Pour into muffin tins. Bake at 375 degrees for 15-20 minutes, or until golden brown.
2 tablespoons Nature's Earthly Choice™ Chia Seeds (I used black ones)
2 teaspoons of vanilla extract
½ cup of blueberries plus 1 cup of blueberries for sauce
Oil for frying
2 tablespoons sugar or honey
In a bowl mix whisk the flour, baking powder and salt until combined. In a jug, measure the milk, vanilla and add the egg and whisk together. Made a well in the center of the flour mixture and then slowly pour in the milk mixture whisking to avoid any lumps. Add the blueberries and Chia Seeds.
Heat a frypan on low to medium heat. Add oil in the frypan once hot and place the round cutter in the pan and pour in the batter. Put the lid on and watch that it doesn’t burn. When bubbles appear, pick up the pancake, cutter and all and using an egg flip, turn it over and cook on other side. Test for doneness by pressing down gently in the center-if it feels squishy like there is still raw batter there, keep cooking it. The center should spring back to the touch.
Make the blueberry sauce by heating up the blueberries in a small saucepan and then cook with sugar or honey until thick and syrupy. Serve pancakes with sauce.
The thickness of the Chia pudding will vary based on the kind of milk you use, so you can add more if necessary. If your pudding is too thin for your liking you can add more Chia Seeds and let it sit for 10 more minutes.
4 tablespoons Nature's Earthly Choice™ Chia Seeds
1 - 1.25 cups milk or almond milk
2 small bananas, chopped small
½ teaspoon pure vanilla extract
two pinches of cinnamon
2 tablespoons raisins, soaked
2 tablespoons whole raw almonds, chopped and soaked
A couple of pinches of cinnamon
2 tablespoons hemp seeds (optional)
Mash bananas in a medium-sized bowl. Stir in Chia Seeds. Whisk in the milk, vanilla, and cinnamon until combined. Place in fridge overnight to thicken.
Add raisins and chopped almonds into another bowl. Cover in water and soak overnight in the fridge or on the counter.
In the morning, place your desired amount of Chia pudding into a bowl. (Note: at this point, you can blend your Chia pudding if a smooth texture is desired). Drain and rinse the almond/raisin mixture. Sprinkle on top of Chia mixture along with a pinch of cinnamon and a tablespoon of hemp seeds (optional). Serve with a drizzle of maple syrup, if desired.
Chia-Crusted Salmon with Asian Greens & Tamari Dressing
6 tablespoons Nature's Earthly Choice™ Chia Seeds
4 x 6 oz skinless salmon fillets
2 bunches bokchoy (1 lb 9–12 oz), washed and trimmed
3 tablespoons oil
1 ¼ inch piece ginger, peeled and julienned
2 cloves garlic, thinly sliced
Noodles (see tip) or steamed brown rice, to serve
3 tablespoons oyster sauce (see tip)
3 tablespoons tamari (see tip)
1 ½ tablespoons Chinese rice wine
1 teaspoon sugar
Press each salmon fillet in the Chia Seeds to evenly coat one side, then set aside.
Remove the stems from the bokchoy, cut in half if long and reserve. To make the tamari dressing, put all the ingredients in a small bowl and stir to dissolve the sugar.
Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Cook the salmon, Chia side down, for 2–3 minutes or until golden. Turn and cook for a further 2 minutes (for medium) or until cooked to your liking. Set aside and keep warm.
Meanwhile, heat the remaining oil in a large wok or skillet over high heat. Add the ginger and garlic and stir-fry for 30 seconds. Add the bok choy and stir-fry for 1–2 minutes or until almost wilted. Add half the dressing and toss to combine.
To serve, divide the bok choy among serving plates, top each with a piece of salmon and drizzle over a little of the remaining dressing. Serve with noodles or steamed rice.
Tip: If you want this dish to be gluten-free, make sure you use gluten-free noodles, oyster sauce and tamari.
To get started, you need to make a paste with your ground seeds. Put the seeds in a small bowl and pour 2 tablespoons of boiling hot water over the top. Working quickly, whisk mixture until your seeds and water come together into a thick paste and set aside.
In another small bowl, combine yeast and warm water. Stir once and let sit until the yeast activates and top looks foamy (5-10 minutes).
In a large bowl, sift together flour and salt. Add your seed paste and stir to incorporate. Add yeast mixture and olive oil and stir until a soft, pliable dough forms. If it’s too dry, add some warm water to loosen it up. If it's too sticky, add some extra flour until you reach the right consistency. Once mixed, cover loosely and let rise in a warm place for 1 hour.
After the 1 hour rising period you may store your dough in the refrigerator if you wish to use it later. Covered tightly, dough should keep for up to three days.
When you are ready to continue, retrieve dough and divide into two equal mounds. Place on baking trays and roll out until about ½” thick or thicker if you so choose. Let dough rise for another 20-30 minutes on the trays in order to achieve an extra thick and chewy crust.
In a blender, combine spinach, kiwi, banana, yogurt, pineapple, orange juice and Chia Seeds. Cover and blend until nearly smooth, scraping sides of blender if necessary. Divide smoothie into two glasses and top with additional berries if desired.
Seasonal fruit for topping (blueberries, peaches, figs and plums)
Almonds or other nuts for topping
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.
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.
Mix the dry ingredients in a bowl, and mix the wet ingredients in a different bowl. Combine and mix until the waffle dough is without lumps.
Preheat waffle iron and spray with nonstick baking sprayor wipe down with some oil. Cook waffles according to the waffle maker's instructions, which usually means putting about ¼ cup batter on the iron, closing, and waiting for a light to go out.