From Seeds to Feeds: A Chia Bia Collab

Hey guys, I hope you’re all keeping mighty! 😀

What an exciting past week I had sharing my Chia Bia inspired recipes with you all; I felt they turned out a lot better than I expected them to and I put this down to a lack of exam stress in the end. 😛

I figured it would be a bit of an insult to the entire thing if I didn’t slot everything into the blog to wrap things up – and I also think it’s probably a more accessible way to get your hands on the recipes for anybody interested. 🙂

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I’d also like to note that, in conjunction with National Vegetarian Week, most recipes are vegan and all are definitely vegetarian! I really hope you’re inspired to try some of the recipes out after having a flick through, and if this is the case, be sure to tag either #EndorphinStew or #ChiaBiaFam on Facebook, Instagram or Twitter so we can see your creations. 😀

Why I love Chia Bia’s products? Their chia seeds are 100% natural, the highest plant source of Omega-3, they’re high in fiber and are gluten free too! Cooking with chia seeds is super easy as they’re very subtle taste means they could be snuck into almost any meal, they have a long shelf-life and, very importantly, their nutrients are easily absorbed by the body. 🙂

Vegan Chia Bolognaise

Vegan Platter

INGREDIENTS

  • Soya mince, x4 tblspns
  • Nutritional yeast, x3 tblspns
  • Chia Bia seeds, x2 tblspns
  • Agave syrup, x2 tspns
  • Organic tomatoes, x3
  • Green beans, x10
  • Garlic clove, x1
  • Fresh parsley, one handful chopped
  • Pointed red pepper, x1
  • Mushrooms, 1/2 a punnet
  • Large white onion, x1
  • Fresh sweetcorn, 100g
  • Tabasco sauce, x7 drops
  • Turmeric, x1 tblspn
  • Organic tomato passata, 500g tin
  • Coconut oil

Suggestions for sides:

  • Sweet potato fries cooked in coconut oil and drizzled with lemongrass and chives for approx. 30 mins
  • Chia quinoa boiled with a pinch of sea salt
  • Wholewheat pasta with a sprinkle of leftover fresh parsley

INSTRUCTIONS

  1. Wash, chop and dice the tomatoes, green beans, garlic clove, red pepper, mushrooms and onion.
  2. Place a large-sized pan over medium heat and melt 1 tblspn of coconut oil. When the oil is melted, add the above veggies, plus the sweet corn, agave syrup and Tabasco sauce. Sauté the veggies for approx. five mins or until slightly tender.
  3. Add the tomato passata to the pan, followed by the soya mince, nutritional yeast, chia seeds, parsley and turmeric. Give it all a good stir and place a lid over the pan.
  4. Allow the passata to boil through for approx ten mins or until all veggies are fully tender.
  5. Serve & enjoy! 😉

Winter in the Tropics Smoothie

WITT Smoothie

INGREDIENTS

  • Organic oats, 3 tblspns or 30 grams
  • Chia Bia Apple and Cinnamon seeds, 1 tblspn
  • Apple (with skin to retain fibre), x1
  • Banana, x1
  • Honeydew melon chunks, handful
  • Pineapple chinks, handful
  • Cinnamon, 1/2 tblspn
  • Unsweetened almond milk, 1 cup or enough to reach max line of the Nutri Bullet

INSTRUCTIONS

  1. To prevent the oats from sticking to the bottom of the Nutri Bullet (if using), add a drop of almond milk to it first.
  2. Add the oats, followed by all other ingredients.
  3. Add the remaining quantity of almond milk or enough to reach the max line.
  4. Give everything a quick stir and blend into a smooth consistency.
  5. Enjoy! 😀

Chia Salad

Chia Salad

INGREDIENTS:

  • Quinoa, 1/2 cup
  • Milled chia seeds, x2 tblspns
  • Cherry tomatoes, x5
  • Mixed salad of choice, x2 handfuls
  • Flaxseeds, 1 tblspn
  • Goji berries (optional)

Pesto Sauce (you can alternatively buy it ready made in a supermarket):

  • Fresh basil leaves, x40
  • Cashews, x25
  • Turmeric, x1 tblspn
  • Nutritional yeast flakes, 1.5 tblspns
  • A pinch of sea salt
  • Extra virgin olive oil, x7 tblspns

INSTRUCTIONS

  1. Prepare the pesto by adding the above ingredients to a Nutri Bullet or blender, giving them all a quick stir together beforehand. Blitz all ingredients based on preference (I prefer my pesto chunky), add in more olive oil if needed to make it more moist. Leave the pesto aside for now.
  2. Into a medium-sized saucepan, add the quinoa and chia seeds, followed by 2 parts cold water or 1 cup of water. Bring the water to the boil, stirring the seeds and quinoa until all water has either evaporated or has been absorbed.
  3. Wash and chop the tomatoes and tumble them into the cooked quinoa and chia mix. Add in the pesto and flax seeds and give it all a good stir.
  4. Throw in the salad and goji berries and stir some more.
  5. Sea salt and pepper to taste, but I don’t think you’ll need to. 😉

Blueberry and Cranberry Chia Bars

Chia Bars

INGREDIENTS

  • Chia and Blueberry mix or Chia and Cranberry mix, x2 tblspns
  • Flaxseeds, x2tblspns
  • Raw quinoa, x2 tblspns
  • Cinnamon, x1 tblspn
  • Pitted dates, x10
  • Agave syrup, x2 tspns
  • Dessicated coconut
  • Cacao nibs

INSTRUCTIONS

  1. Add the flaxseeds and quinoa to a Nutri Bullet or high powered blender and mill.
  2. Add the milled chia, cinnamon, pitted dates and syrup to the milled seeds and blitz (do this in tiny intervals and scrape the mixture down from the sides of the cup/blender. Add a small amount of liquid if mixture is too dry to blend).
  3. Making sure to thoroughly wash hands, remove the sticky, but solid mixture from the blender/Nutri Bullet, separate into two portions and squash down into bar shapes.
  4. Roll the chia bars into a small bowl of desiccated coconut and cacao nibs to top them off. 😉
  5. Sit back, relax & enjoy!

Sundried Chia Pesto

Chia Pesto

INGREDIENTS

  • Sundried tomatoes, x5
  • Fresh basil leaves, x10
  • Cashews, x5
  • Chia seeds, x1 tblspn
  • Nutritional yeast, x1 tblspn
  • Pinch of sea salt
  • Extra virgin olive oil, x3 tblspns

INSTRUCTIONS

  1. Prepare the pesto by adding the above ingredients to a Nutri Bullet or blender, giving them all a quick stir together beforehand. Blitz all ingredients based on preference (I prefer my pesto chunky), add in more olive oil if needed to make it more moist.
  2. Now enjoy your home-made sun-dried chia pesto with any of your favorite dishes!

Protein Omega Pancakes

Chia Pancakes

INGREDIENTS

  • Chia Bia seeds, x2 tblspn
  • Flaxseeds, x2 tblspn
  • Chocolate mint protein powder, 1 scoop/20g
  • Pitted dates, x5
  • Medium banana, x1
  • Organic oats, x4 tblspn
  • Free range egg whites, x3
  • Baking powder, 1 tblspn
  • Pinch of sea salt
  • Coconut oil

INSTRUCTIONS

  1. Add the chia seeds and flaxseeds into a Nutri Bullet or high-powered blender and mill into a fine powder.
  2. Add the remaining ingredients and blend into a creamy liquid.
  3. Oil a small pan with coconut oil on medium heat. Use approx. 1.5 tblspns of mixture per pancake and reduce heat just before adding the mixture.
  4. Place a lid over the pan and leave the pancake cooking for no more than 1 min on each side; small bubbles forming at the surface of the pancake are an indication that it needs turning.

Chia Curry

Chia Risotto

INGREDIENTS

  • Quinoa, 1/2 cup
  • Chia Bia seeds, 2 tblspns
  • Ginger, 1 inch
  • Fresh lemongrass, x1 string
  • Organic medium tomatoes, x2
  • Yellow pepper, x1
  • Fresh sweetcorn, 100g
  • Green beans, x10
  • Butternut squash, 150g
  • Nutritional yeast, 3 tblspns
  • Mushrooms, 1/2 punnet
  • Ground turmeric, 1 tblspn
  • Mild curry powder, 2 tblspns
  • Veg stock, x1
  • Fresh basil, handful
  • Tabasco sauce, 5 drops

INSTRUCTIONS

  1. Wash, chop and dice the ginger, lemongrass, tomatoes, yellow pepper, fresh sweetcorn, green beans, butternut squash, Mushroom and basil.
  2. Place a large-sized pan over medium heat and melt 1 tblspn of coconut oil. When the oil is melted, add the above veggies and sauté for approx. five mins or until slightly tender.
  3. Dissolve the stock cube in 1 cup of warm water. Add the quinoa, chia seeds, nutritional yeast, ground turmeric, mild curry powder and tabasco sauce to the pan, quickly followed by the veg stock.
  4. Give the mixture a quick stir and place a lid over the pan. Leave to cook through for approx. ten mins or until the quinoa and chia seeds absorb all of the water and the contents have a risotto-like appearance.
  5. Sea salt and pepper to taste, but I don’t think you’ll need to. 😉

Catch the latest on Facebook, Instagram, Twitter and Snapchat= @EndorphinStew. 😀

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One thought on “From Seeds to Feeds: A Chia Bia Collab

Add yours

  1. Ryan any time I read one of your post I always want to make what ever recipe it is. I’ve still to bite that bullet but one of these days I really will, just need to get some of the ingredients and put a bit of planing into it 😄

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