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PURISALV Chia Makes Healthy Meals
Incorporating chia seeds into your diet is healthy, smart and easy.
If time is not on your side and you need a quick way to give yourself a healthy chia kick into your meal sprinkle 1/4 to 1 tsp of seeds into foods like: Eggs, Muffins, Oatmeal, Quesadillas, Salads, Salad Dressings, Sandwiches, Smoothies, Soups, Couscous, Fruit Salads etc.
Not only will you get tons of essential vitamins, antioxidants and minerals, the taste of chia will not over power the flavor of your favorite foods and adds a welcomed crunchiness to many snacks!
Chia is also versatile, because the seed can be ground and added to flour or even substitute flour to enhance your recipe's nutritional value. Or chia seeds can be used whole to add a unique and healthy texture to your meals.
Check out some of our favorite chia seed recipe ideas below. Remember starting with 100% natural whole chia seed ensures that you are starting with fresh chia!
Coconut Pineapple Chia Fresca
Hydrating coconut water, a splash of refreshing pineapple juice, and gelatin-like textural chia seeds create an ultimate thirst quenching combination.
Ingredients: 2 tbsp Purisalv chia seeds (whole seed) • 2 cups of coconut water • 1/2 cup of pineapple juice • 1/2 cup tonic water
Directions: Combine all ingredients in a glass and stir to combine. Let it sit in room temperature for 10 minutes or until it forms a gel-like liquid. Stir once more and refrigerate.
Misc: Serve chilled. Serves 1-2. Top with lime wedge or lime zest.
Traditional Chia Fresca
This is still a popular drink in modern-day Mexico. Simply stir the ingredients together and enjoy.
Ingredients: 2 tbsp Purisalv chia seeds (whole seed) • 10oz water • juice of one lemon or lime • agave syrup or raw honey for taste
Directions: Combine all ingredients in a glass and stir to combine. Let it sit in room temperature for 10 minutes or until it forms a gel-like liquid.
Misc: Serves 1
Chocolate Chia Granola Bar
A healthy power packed bar to fight off midday hunger.
Ingredients: 1/2 cup virgin olive oil • 1/2 cup Cocoa Powder • 1/2 cup honey • 1/2 cup pl yogurt • 2 tbsp Purisalv chia seeds (whole seed) • 1 1/2 cup mixed nuts • 1/4 cup oatmeal • 1/2 tsp vanilla • dash of salt • 1/4 cup graham cracker powder
Directions: Cook olive oil in pan on low heat. Remove from heat. Stir in other ingredients in order listed. Spread on one end of a slat rectangular pan to form a 6 x 11 bar. Cut into smaller bars. Refrigerate until firm.
Misc: Put into Ziploc bags for a healthy snack on the go.
Couscous with Chia and Herbs
A delicious way to compliment any meal or main course.
Ingredients: 4 tsp margarine • 2 medium green onion chopped • 2 cups chicken broth • 4 tsp chopped fresh basil • 1/4 cup grated Parmesan cheese • 2 tbsp Purisalv chia seed (ground seeds) • 3 cloves garlic (finely chopped) • 1 1/3 cups uncooked couscous • 1/2 tsp salt
Directions: Melt margarine in a 3 quart nonstick saucepan over medium high heat. Cook the garlic and onions in the margarine until the onions are tender (4 minutes). Add the chia seeds and lightly toast for about 30 seconds. Stir in the couscous and salt. Add the broth to the saucepan. Bring the mixture to a boil, then remove from the heat. Cover and let stand about 5 minutes.
Misc: When ready to serve, take a fork and fluff the couscous. Stir in the fresh basil and the Parmesan cheese.
Chia Hot Oatmeal
A healthy hearty way to start your day.
Ingredients: 2 tbsp Purisalv Chia seed (whole seed) • 5 tbsp of Oatmeal • 1/2 cup of sliced fruit • 1/2 tsp of Cinnamon • 1 tbsp of fruit nectar • 1/4 cup of coconut milk or skim milk
Directions: Bring one to one and a half cup of water to a boil and then add all ingredients to water (except fruit and milk); continue stirring until a nice thick consistency (5 minutes)
Misc: Top with your favorite fruit and pour in milk
Soft Oatmeal Chia Cookies
An even healthier twist on an already healthy snack. Kids and grownups will enjoy.
Ingredients: 1 cup butter, softened • 1 cup white sugar • 1 cup packed brown sugar • 2 eggs • 1 tsp vanilla extract • 2 cups all-purpose flour • 1 tsp baking soda • 1 tsp salt • 1 1/2 teaspoons ground cinnamon • 2 tbsp Purisalv chia (ground seeds) • 3 cups quick cooking oats • raisins and/or nuts
Directions: In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, cinnamon, baking soda and salt. Stir into the creamed mixture. Mix in chia and oats. Once the dough has consistency mix in the raisins and/or nuts. Combining well. Cover, and chill dough for at least one hour. Preheat the oven to 375 degrees F. Grease cookie sheets. Roll the dough into balls, and place 2 inches apart. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Misc: Makes approx. 36-60 cookies, depending on how large or small you make them.
Chia Choco Ginger Cookies
Everyone at holiday parties and family get together will be raving about these delicious and good for you cookies!
Ingredients: 12 oz chocolate chips • 3 cups all-purpose flour • 2 1/2 tsp ginger • 2 tsp baking soda • 2 tsp cinnamon • 1/2 tsp ground cloves • 2-3 tbsp Purisalv chia seeds (ground seeds) • 1/2 tsp freshly ground nutmeg • 2 tbsp cocoa powder • 2 sticks butter • 2 tbsp crystallized ginger (finely chopped) • 1 cup brown sugar • 1 cup molasses • bowl of granulated sugar for dusting
Directions: Pre-heat oven to 350 degrees. Cream the butter and the brown sugar in a mixing bowl until light and fluffy. Slowly add molasses scraping well after each addition. Sift all of the dry ingredients and add them along with the chocolate chips and crystallized ginger bits to the bowl and mix. Store the dough in refrigerator for at least 4 hours. Scoop about a tablespoon full of dough and roll until perfectly round and compact. Roll the rounded dough balls in sugar to coat and place on baking sheet. Bake until puffy (5 minutes).
Misc: Cookies are best when slightly under baked. Allow cookies to cool and store in an airtight container.
Chia Seed and Oat Bar
An excellent after school snack or for midday hunger satisfaction.
Ingredients: 2 cups rolled oats • 1/4 cup raw pumpkin seeds • 1/2 cup raw sunflower seeds • 3 tbsp Purisalv chia seeds (whole seed) • 1/2 cup honey • 2 Tablespoons unsalted butter
Directions: Preheat oven to 325 F. Butter an 8-inch square baking pan. Spread oats and seeds on baking sheets. Bake for 20 minutes, stir twice to assure uniform toasting. Transfer to a medium bowl. Pour honey into a small saucepan and bring to a boil. Reduce heat to low and simmer for 7 minutes or until honey reaches 275 F on a candy thermometer. When it starts to condense stir in butter to make syrup and pour over dry toasted mixture and stir to combine. Spread in pan evenly. Cut into bars.
Misc: Tightly wrap in plastic wrap or waxed paper.
Cinnamon Topped Chia Seed Muffins
A great treat for a lazy autumn Sunday afternoon.
Ingredients: 1/2 cup butter • 3/4 cup sugar • 2 eggs • 3/4 cup sour cream • 1 1/2 tsp vanilla • 2 cups unbleached all-purpose flour • 1/2 cup Purisalv chia seeds (ground seeds) • 1/2 tsp salt • 1/4 tsp baking soda •cinnamon sugar - mix 1/4 cup sugar with 1/2 tbsp cinnamon
Directions: Preheat oven to 375 degrees. In a large bow, cream butter and sugar, Blend in eggs, sour cream and vanilla. In a separate bowl, combine flour, chia seed, salt and baking soda, then add the dry mixture to the creamed mixture. Fill greased muffin tins two-thirds full. Bake for 10 minutes. Sprinkle with the cinnamon sugar. Bake for another 10 minutes until golden brown.
Misc: Makes 12 muffins.
Non-Dairy Chia and Mushroom Soup
A delicious and healthy way to make one of everyone's favorite comfort soups.
Ingredients: 1 lb mushrooms (mixed variety or your favorite) • 1 tsp olive oil • 1 1/2 onions • 1 cup cashews (raw) or other nuts (for making nut milk) • 2 tbsp Purisalv chia seeds (whole seed) • 2 stalks celery • 1 tomato (diced) • 2 cloves garlic • 1 1/2 tsp sesame oil • 1 tbsp basil (dry) • 1/2 tsp sea salt
Directions: Add raw cashews to 5 1/2 cups water and blend until smooth to make 6 1/2 cups cashew nut milk. Add chia seeds and allow to stand for 15 minutes. Sauté 1/2 lb mushrooms in sesame oil for approx. 4 minutes. Mix sautéed mushrooms into nut milk by hand and pour into a sauce pan. Dice and sauté onion, celery, and garlic in olive oil with basil for 4 minutes. Fold sautéed vegetables into the saucepan containing the nut milk and mushrooms. Slice the remaining mushrooms and add to the mix along with sesame oil, cayenne pepper, and sea salt. Cook for 30 minutes on medium high heat.
Misc: Add diced tomato 1-2 minutes before serving.
Turkey and Chia Stir Fry
A delicious light meal to end your day. Substitute turkey with tofu for an all vegetarian meal.
Ingredients: 1/2 tsp olive oil • 2 cups of white meat turkey (cut in chunks) • 2 tbsp dry Purisalv chia seed (whole seed) • 2 tbsp ginger root (minced) • 3 garlic cloves (finely chopped) • 1/2 tsp toasted sesame oil • 2 tbsp rice wine vinegar • 3/4 cup water • 3 cups kale (coarsely chopped) • 2 carrots (thinly sliced) • 1/2 onion (sliced) • 1/2 bell pepper (thinly sliced) • 3 oz mushrooms (any type) • 2 tomatoes (chopped) • 5 cups cooked brown rice
Directions: In a large wok or skillet, sauté ginger and onion in oil over medium heat until softened (approximately 3 minutes). Add rice wine vinegar, and water. Stir fry for additional 3 minutes. Add vegetables, garlic, tomatoes, turkey and chia seeds. Cover and cook for 10 minutes or until turkey is cooked and vegetables are tender. Stir occasionally.
Misc: Serve over brown rice.