Chia is an ancient seed that has more omega 3 and dietary fibre than any other food from nature .Chia is natures complete superfood as this wholegrain is also high in protein and essential vitamins and minerals.
Chia has a black seed and a white seed, but there is no evidence to suggest there is any difference in their nutritional value. The Chia plant is called Salvia Hispanica.
So how do you use it ? Where do I start...?
# Sprinkle chia on raw foods
# Add chia to breakfast cereals
#Chia can be used in salads
#Chia gel is an essential in my fridge, ( Chia seeds mixed with water and kept in a jar ), used as a thickener in sweet or savoury recipes.
#I dessertspoon of the chia gel is my vitamin supplement everyday.
There are recipe books showing the countless ways to use Chia , but the most efficient way is to just add it as you would a teaspoon of salt or sugar to your cooking ..( Not in place of but in addition too ).
Chia is readily available in the health food section of your supermarket , in health food stores and can be ordered on line,,,
See the end of recipe for the sauce mix ..making the sauce first allows time for the flavours to develop.
Place about 300gm of spinach or silverbeet leaves in a bowl and pour over a couple of cups of hot water ...press the leaves down in the water ..once wilted drain the water ,squeeze the excess water from the leaves and chop the spinach ball as finely as you can .
Now drain about 250gm of ricotta or you can happily use the same quantity of smooth ricotta and add to a mixing bowl, mix in the chopped spinach/ silverbeet ( I use a knife to mix as this produces a much lighter and better result.)
At this point you can also add favourite spices and a small tin of tomatoe paste, along with a handful of grated parmesan ( approx. 50gm ), 1/2 cup of chia seeds, 2 eggs well beaten, salt and pepper to your taste.. and a 1/2 cup of semolina flour.
Again use your knife to mix ..
Put the mixture into the fridge for 30minutes ...or longer.
Now boil the water in a pot on the stove, then reduce heat a little and maintain a good simmer , now sprinkle a little semolina over the bench and LIGHTLY roll your rough gnocchi dough into a sausage shape .
break off small pieces of the dough and gently roll into balls then a quick dip in the semolina ..there are no rules regarding size and shape of gnocchi ..its what suits you .
Place the gnocchi in batches into the simmering water ..the gnocchi are cooked when they float to the surface of the pot, remove with a slotted spoon.
Serve in individual bowls , topped with your favourite sauce..
SAUCE..
Last night I used one small tin whole baby beets (..I cheated as I had just returned from Somers), these were drained and divided straight into the bowls with the cooked gnocchi..
The sauce consisted of a bottle of bought passata , fresh home grown basil to your taste.3. med sized onions diced. 1. tbs of chopped garlic....(..sautee the onions and garlic first ) and 2 tins of diced tomatoes and a dessertspoon of sugar... seasoned with salt and pepper. heated on the stove .
Topped with parmesan cheese,,
Mmmmmm.
Chia has a black seed and a white seed, but there is no evidence to suggest there is any difference in their nutritional value. The Chia plant is called Salvia Hispanica.
So how do you use it ? Where do I start...?
# Sprinkle chia on raw foods
# Add chia to breakfast cereals
#Chia can be used in salads
#Chia gel is an essential in my fridge, ( Chia seeds mixed with water and kept in a jar ), used as a thickener in sweet or savoury recipes.
#I dessertspoon of the chia gel is my vitamin supplement everyday.
There are recipe books showing the countless ways to use Chia , but the most efficient way is to just add it as you would a teaspoon of salt or sugar to your cooking ..( Not in place of but in addition too ).
Chia is readily available in the health food section of your supermarket , in health food stores and can be ordered on line,,,
See the end of recipe for the sauce mix ..making the sauce first allows time for the flavours to develop.
Place about 300gm of spinach or silverbeet leaves in a bowl and pour over a couple of cups of hot water ...press the leaves down in the water ..once wilted drain the water ,squeeze the excess water from the leaves and chop the spinach ball as finely as you can .
Now drain about 250gm of ricotta or you can happily use the same quantity of smooth ricotta and add to a mixing bowl, mix in the chopped spinach/ silverbeet ( I use a knife to mix as this produces a much lighter and better result.)
At this point you can also add favourite spices and a small tin of tomatoe paste, along with a handful of grated parmesan ( approx. 50gm ), 1/2 cup of chia seeds, 2 eggs well beaten, salt and pepper to your taste.. and a 1/2 cup of semolina flour.
Again use your knife to mix ..
Put the mixture into the fridge for 30minutes ...or longer.
Now boil the water in a pot on the stove, then reduce heat a little and maintain a good simmer , now sprinkle a little semolina over the bench and LIGHTLY roll your rough gnocchi dough into a sausage shape .
break off small pieces of the dough and gently roll into balls then a quick dip in the semolina ..there are no rules regarding size and shape of gnocchi ..its what suits you .
Place the gnocchi in batches into the simmering water ..the gnocchi are cooked when they float to the surface of the pot, remove with a slotted spoon.
Serve in individual bowls , topped with your favourite sauce..
SAUCE..
Last night I used one small tin whole baby beets (..I cheated as I had just returned from Somers), these were drained and divided straight into the bowls with the cooked gnocchi..
The sauce consisted of a bottle of bought passata , fresh home grown basil to your taste.3. med sized onions diced. 1. tbs of chopped garlic....(..sautee the onions and garlic first ) and 2 tins of diced tomatoes and a dessertspoon of sugar... seasoned with salt and pepper. heated on the stove .
Topped with parmesan cheese,,
Mmmmmm.
No comments:
Post a Comment