Water
Mix 1/3-cup chia seeds
to 2 cups water. Stir. This is the ‘basic gel’ recipe that can be stored in your
fridge and used as required.
Great source of omega-3 fatty acids, antioxidants, fiber, iron, and calcium. Help to increase HDL cholesterol, the “good” cholesterol protecting us against heart attack and stroke.
Mix 1/3-cup chia seeds
to 2 cups water. Stir. This is the ‘basic gel’ recipe that can be stored in your
fridge and used as required.
Bagels
2 large onions, chopped
1/2 cup finely chopped (or processed) celery
2 cups Brazil nuts, soaked 24 hours
3/4 cup olive oil
3/4 cup ground chia seed
1/3 cup water
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dill
1 tablespoon nutritional yeast
3 cloves garlic, peeled
1 teaspoon of Bob’s Red Mill Organic baking soda
OPTIONAL: 1/2 teaspoon chipotle, cayenne or chile pepper of choice
Brazil Nut Butter Cheese:
2/3 cup Brazil nut butter (make this by blending Brazil nuts in a food processor until creamy)
2 tablespoons + 1 teaspoon freshly squeezed lemon juice
1 tablespoon + 1 teaspoon spring water
2 teaspoons hemp seeds
dash of sea salt
Mix ingredients with a spatula in a bowl
Push through a Champion juicer or process in a food processor.
Shape into bagels (no more than 1/2 an inch thick, though!)
Let dehydrate for 8 to 14 hours at 110 degrees until desired texture (flipping half way through for even dehydration)
Mix together the veggie juice pulp and bananas in a food
processor. Add in the ground chia and let the food processor run until the seeds
are completely mixed in. Transfer the mixture to a bowl with the walnuts and
raisins and mix them in thoroughly by hand. Shape into a loaf. Dehydrate at 110 for 8 to 10 hours until desired texture.
Cream Cheese
1 cup soaked walnuts
10 soaked dates
juice of 1 or 2 lemons
We are thankful to Janne Larson, Creative Health Institute’s Master Chef in Europe, for contributing this delicious recipe to our blog. Janne has served an internship at CHI and she has come back to volunteer. We are grateful for the many ways in which she supports the community — and especially grateful for the generosity with which she shares her amazing recipes.
Serves 12
4 C cashews
12 C water
2 C chia seeds
20 pitted dates
4 t cinamon
4 t garam masala
8 t lecithin
1. Soak the cashews overnight.
2. Soak the chia seeds in most of the water in the fridge overnight.Just before eating blend all the ingredients in the blender except the chia in a high-speed blender. Stir in the chia seeds by hand.
3. Serve with hazelnut milk, dried flowers, soaked goji berries, blueberries and cacao nibs.
Chia seeds are a great source of omega 3’s and are a complete protein. Sesame seeds are a top source for calcium.
Minutes to Prepare: 15
Number of Servings: 100 crackers
Ingredients
5 Cups pure water – you will use this to soak the Chia seeds.
11/2 Cups Chia seeds
2 medium carrots -grated
2 medium celery stalks- chopped
2 medium tomatoes
½ medium white onion
3 medium cloves garlic
2 tbl spoons olive oil
2 tsp basil
2 tsp cumin
¼ cup of sesame seeds – sprinkle on the tops of the crackers as you put them in the dehydrator
1 tbl spoons Celtic sea salt – sprinkle on the top of the crackers as you put them in the dehydrator
Directions