The chia seed is a preferred ingredient in many recipes, including texture and nutritional value. The chia seed is a preferred ingredient in many recipes, including texture and nutritional value. In addition to containing an interesting ratio between omega-3 and omega-6, it is rich in fiber, vitamin B9, calcium and antioxidants. Its protein content is also an asset for chia seeds because we found not far from 23%. It is very beneficial for constipation but also effective in reducing cardiovascular risk factors such as diabetes, high cholesterol and hypertension.
Nourrir simplement l'esprit
Duo Chia, Lemon & Rosemary
Chia, lemon & rosemary lemonade
INGREDIENTS
the juice of 3 lemons
zest of ½ lemon
3 tablespoon of chia seeds probiotic (for a nice texture)
½ cup of caramelized fennel
1 tablespoons chopped fresh rosemary
1/3 cup of maple syrup
750ml of water
STEPS
In a blender, put the zest, the lemon juice, caramelized fennel (preparation described in the recipe below), add the maple syrup and water until smooth. Remove the rosemary and ice cubes in the bottom of a pitcher and pour the entire mixture. Stir.
BENEFITS
The chia seed is a preferred ingredient in many recipes, including texture and nutritional...
Continue reading benefits
Mashed amaranth with caramelized fennel and rosemary
INGREDIENTS
1 whole fennel cut into washer
a pinch of salt
zest of ½ lemon
1 tablespoons of coconut oil
2 tsp chopped rosemary
1 tablespoon of chia seeds
4 cups of chicken broth
3 tablespoons of maple syrup
1 cup amaranth flakes
4 tablespoons of pine nuts
Vegan Parmesan pieces
pepper to taste
STEPS
In a pot, boil the chicken broth, and add the amaranth flakes and chia seeds. Reduce heat to minimum, stirring constantly until it completely absorbed the broth. Put aside. In a skillet, heat the coconut oil, and place the fennel roast a good 10 minutes on high heat, sprinkle with salt so that it will soften. Pour maple syrup over it, and let stand a few minutes on minimum. Then turn off.
Meanwhile, in another pan, roast the pine nuts to brown.
Serve in 2 plates, arrange the amaranth flakes then fennel, pine nuts, lemon zest, vegan parmesan, and rosemary. Pour a little oil with lime or regular choice.
Enjoy.
TIPS
You can put the leaves of fennel in the freezer and use them in the preparation of a future soup.