For many of us life gets a bit crazy we get overwhelmed and things get placed on a back burners – that is life. For me the first thing that gets placed on hold is my blog as much as I love writing it takes time to do so and sometimes there just is not enough of it. As life get re-settled and things sort themselves out and routines form I want to try to post here once again. I am giving myself a goal of one post per week. That seems achievable for now.
Todays post is all about Chia Seeds! I’m not going to go in great details on all the benefits of this super food if you are interested in learning more about the reasons to eat chia seeds check out this great article by the Huffington Post.
I started using chia seeds about a year ago regularly and like any new food it can be intimidating when trying to figure out how to add it to your diet, however chia seeds can easily be added with no fuss. You can sprinkle chia seeds in pretty much anything however my favorite 5 ways to eat them are:
- Use as substitute for sesame seeds
- Use as substitute for poppy seeds
- Sprinkle on top of hot and cold cereals
- Chia gel
- Chia chips
The 3 first ones are pretty self-explanatory however if you are new to chia seeds you are probably asking right now what is chia gel and chia chips.
- 1 Tbsp. Chia Seeds
- 1 Cup Water
1. Place ingredients in a jar. I like to use a 2 cup Ziplock Twist N’ Loc because there is a one cup measurement right on the side of the container eliminating the need for a measuring cup.
2. Screw on lid tightly and shake (over sink just in case) until seeds and water have been swished around wait 5 mins and repeat. 2 more times.
3. Your gel is now ready to use or store in refrigerator for up to 2 weeks. Use as you would chia seeds or stay tuned for more recipes using chia gel.
Ingredients & Special Appliances:
- 1 recipe Chia Gel (See above)
- Pink Himalayan Salt – Fine Milled Crystals
- Add some salt to your chia gel I add about a 1/4 tsp (I like mine salty!) ; however add what you feel is right depending on how salty you want your chips. You can also omit the salt all together. Make sure you mix it well, you don’t want to end up with salt clumps. Also not as they dehydrate the salt flavour gets more intense!
- Line your dehydrator trays with Parchment Paper or Non-Stick Dehydrator Sheets
- Drop mixture by small spoonful making sure to leave about 2″ of space between each.
- If you have a dehydrator with temperature controls set it to 135F. It will take approximately 4 hours for your chips to be ready. When ready all the moister will be gone from your chips and they should peel right off the sheets.
Makes 1 Servings
Calories 60; Fat 4.5g; Sodium Varies; Carbs 5g; Fiber 5g; Sugars 0g; Protein 3g
Nutritional Information Provided from LoseIt data.
One post a week seems to be just about right as it took my from Monday morning to Friday evening to get this one live! Have a great week and remember…
If it does not challenge you , it does not change you,
Yours truly ~ Pierrette.