Benexia Chia - World of Chia - Our Daily Omega-3 » Recipes

Chia Juice – Ancestral drink

gabriel — Thu, 17 Jul 2008 17:39:51 +0000

The “forbidden” beverage!

History and Description:

As this drink was closely related to the Aztecs culture, it was forbidden by the conqueror force (the Spanish) with the intention to break-down any local culture rooths to facilitate it conquers. But only 15 years ago the Chia seeds, virtues and beverage have been rediscovered and quickly recovered its priveleged place among Central America´s traditional tables, Mexico, Guatemala, Puerto Tico. In some countries it´s even taken as "national drink" and known under the name "Jugo de Chan".

Chia Benexia Juice: a fresh, surprising and tasty drink!. It is especially well adapted for summer time and it is a good companion for any food.

INGREDIENTS:

4 or 5 tbs of Chia seeds (4×13 g, omega 3 content: 1200-1500mg)
4 or 5 lemons
sugar (as per your convenience, as reference: 4 tbs)
4 litres of water / 1 gallon

Toast the Chia during 2 minutes in a frying pan
Grind the seeds with a mixer, 2 minutes (it is always better to previously toast the seeds for taste and helps not to force the mixer machine!, but pay attention not to burn it)
Mix the seeds + water + lemons + sugar

Covered Tuna

derek — Fri, 13 Jun 2008 14:32:15 +0000

INGREDIENTS:

1 piece of tuna loin (500 grs.)
3 tablespoons low-sodium soy sauce
3 tablespoons lemon juice
1 orange, juiced
1 tablespoon olive oil
1 egg yolk
4 tablespoons ground black pepper
1 cup Chía seeds
Olive oil spray

Mix soy sauce, lemon juice, orange juice and olive oil. Pour over the tuna and marinate for about 20 minutes. Beat egg yolk with ½ cup water.
Mix pepper and Chia in a plate. Dip the tuna in the egg yolk and then in the Chía and pepper mix. Spray a skillet with the olive oil spam and fry the tuna on all sides, over medium he

Chia Nougat

derek — Fri, 13 Jun 2008 14:31:17 +0000

INGREDIENTS:

250 g Chia seeds
200 g honey,
50 g sugar,
50 g peeled almonds

Toast almonds quickly in the oven. Dilute the honey in a skillet over low heat. Add sugar and continue stirring until it begins to bubble. Incorporate the Chia seeds and continue stirring for 5 more minutes. Incorporate almonds and turn the heat off. When the mix starts to curdle, pour over a flat surface and work with a kneading roll into a square of about 1 cm thick. Cut in small squares. Store in a clean, dry container.

Bread with Seeds and Dry Fruits

derek — Fri, 13 Jun 2008 14:30:19 +0000

INGREDIENTS :

3 ½ cups wheat flour
15 gr. yeast
¼ cup milk
¼ cup sugar
½ teaspoon salt
50 gr. margarine
1 egg
1 yolk

FILLING:

1 cup almonds or Caju nuts
½ cup Chia seeds
½ cup sugar
1/3 cups milk
1 teaspoon grinded lemon peel
1 teaspoon lemon juice
3 teaspoons margarine

In a food processor or blender, place the nuts or almonds; reserve a handful and the Chia seeds. Grind until smooth, transfer to a pan and add the rest of the stuffing ingredients; mix with a wooden spoon. Cook at medium/low heat for about 10 minutes. Let cool and set aside.
In a separate pan, dissolve the yeast in the lukewarm water, add milk, sugar, salt, egg and melted margarine. Blend thoroughly and slowly add the flour. Knead until the dough is smooth and elastic, form into a roll and place in a buttered pan. Cover with a clean cloth. Let stand at a warm temperature until it doubles its size, about 1 1/2 h.
Pre-heat oven at medium heat.
Spread dough with a kneading roll to a 25 x 40 cm rectangle. Place on oiled oven tray. Distribute the filling in the center of the rectangle. Add the remaining nuts or almonds. Fold the dough, covering all the filling. Bake for approximately 40 minutes.

Vegetarian Rice

derek — Fri, 13 Jun 2008 14:27:42 +0000

INGREDIENTS:

2 cups rice
3 ½ cups water
1 red bell pepper
½ green bell pepper
150 gr. tofu
4 garlic cloves, unpeeled
8 teaspoons Chia seeds
Olive oil
Parsley
Salt

Rinse the rice and soak in 3 ½ cups water.
Toast the Chia seeds.
Cook the rice with a pinch of salt. Let stand for 5 to 10 minutes.
Chop the peppers and the tofu into small squares. Sauté the peppers in a slightly oiled skillet until tender, add the tofu and some drops of soy sauce. Add the Chia seeds last.
Add the rice and some finely chopped parsley.
Mix thoroughly and serve.

Chia and Fig Mousse

derek — Fri, 13 Jun 2008 14:25:57 +0000

INGREDIENTS

3 envelopes unflavored gelatin
100 ml skimmed milk
3 tablespoons honey
3 tablespoons Chia seeds
200 gr ricotta cheese
100 ml white wine
2 fresh figs
Fresh mint leaves for decoration

Add the honey to the milk and bring to boil; let stand for a few minutes. Add the gelatin, stirring. Wait until cool and add the ricotta cheese and the Chia. Pour into individual pans and refrigerate overnight.
Warm the white wine. Add the figs, sliced, and cook for a few minutes. Empty the cool mousse on individual plates and add the figs. Decorate with fresh mint leaves.

Stuffed Chicken

derek — Fri, 13 Jun 2008 14:23:30 +0000

INGREDIENTS:

4 chicken breasts
¼ cups cream
½ cups chopped mushrooms
½ cup grated onion
Salt and pepper to taste
½ cup Chia seeds
20 Ritz-type crackers, grinded
3 tablespoons margarine

Cut the chicken breasts open, add salt and pepper.
Mix mushrooms with the cream, onions, Chia seeds and half the grinded crackers.
Use this mix to stuff the chicken breasts. Hold close with toothpicks. Place the stuffed breasts in a greased pan, dot with the rest of the crackers and sprinkle with the melted margarine.
Bake at 350 F for about 30 minutes.

Chia Pastries

derek — Fri, 13 Jun 2008 14:22:29 +0000

INGREDIENTS:

7 egg yolks
125 grs sugar
1 sachet powdered yeast
1 tablespoon olive oil
500 gr Chia seeds, toasted
Powdered sugar .

Beat the yolks with the sugar, the yeast, the oil and the Chia, until even and smooth. Form small balls the size of nuts, squeeze down slightly over an even surface and sprinkle with the powdered sugar. Place in slightly greased oven tray, sugared side up. Bake in pre-heated oven at 170º C for 15 to 20 minutes. Cool and serve

Mushrooms stuffed with Spinach and Ricotta

derek — Fri, 13 Jun 2008 14:21:28 +0000

INGREDIENTS

8 large mushrooms (120g), fresh
300g fresh spinach leaves
Vegetal oil spray (Spam)
30g raw bell pepper, finely chopped
4 tablespoons (40g) fine bread crumbs, fresh
28g ricotta cheese
50gr Chia seeds, toasted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon black pepper

Pre-heat oven at 190ºC.
Cover a medium-size skillet with vegetal spray and sauté the bell pepper for 5 minutes or until tender. Add the spinach, cover and cook for 1 -2 minutes, or until the leaves are soft. Drain the excess liquid and chop the leaves coarsely.
In a bowl, mix 3 tablespoons bread crumbs, the ricotta, the Chia seeds, the nutmeg and the salt and pepper. Blend thoroughly with a wooden spoon.
Stuff the mix into the mushrooms, pushing softly. Sprinkle the rest of the bread crumbs over the filling.
Place in an oven dish sprinkled with vegetal spray. Bake for 20 to 25 minutes.
Remove from oven and serve immediately.

Quinoa and Chia Salad

derek — Fri, 13 Jun 2008 14:19:50 +0000

INGREDIENTS:

500 grs quinoa
1/4 cup (60ml) lemon juice
2 tablespoons olive oil
salt and pepper
1 cucumber, peeled, seeded and chopped in small pieces
8 green onions, chopped
1/2 cup coriander, finely chopped
6 tablespoons Chia seeds, toasted.

In a large pot, place the quinoa in six cups of cold water. Cover and bring to boil over high heat. Reduce the heat and simmer for approximately 20 minutes, until water evaporates and the quinoa is soft and slightly transparent. Put aside and let cool.
Add the lemon juice and sponge the quinoa with a fork. Add the remaining ingredients and toss. Pour in a serving dish.