Duo Chia, Lemon & Rosemary

Chia, lemon & rosemary lemonade

15 min
1 serving portion


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


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.


The chia seed is a preferred ingredient in many recipes, including texture and nutritional...


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Mashed amaranth with caramelized fennel and rosemary

35 min
2 serving portions


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


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.



You can put the leaves of fennel in the freezer and use them in the preparation of a future soup.