Tag Archives: how to use chia seeds

Guest Blogger: Vegiterra – Lime Basil Seed Pudding

20 Nov

So glad to welcome back Kristofir and Christopher who are the brains behind Vegiterra. Their last post was a tasty recipe for Crunchy Sweet Potato Gnocchi.

What is their blog about? Here they are in their own words.

Vegiterra is a vegan recipe blog and a pop-up vegan restaurant that offers creative worldly vegan flavours at events in the Greater Toronto and Hamilton areas. It was started just this year by Kristofir (the culinary mastermind) and Christopher (the operations guru), with wonderful support from family and friends.”

Check out Vegiterra on their blog, Facebook, and Twitter. Welcome Kristofir and Christopher!

On a routine trip to the Asian market I stopped in my tracks as I read a label  “Sweet Basic Seed.”  Basic seeds? I had to buy this!  Not knowing what it was, I brought it home and looked all over the internet to help identify these mysterious black dots. 
 
It turns out that these were in fact basil seeds, and the person writing the label switched the “l” for a “c.”  We all do it – it’s fine.  I was excited and eagerly searched for information.  Basil seeds act very similarly to chia seeds, and are also full of nutrients such as potassium, maganese, calcium, copper, magnesium, folates, and vitamin C.  In addition to minerals, the seeds aid in digestion and provide relief for upset stomach and cramps;  help treat colds; are a stress reliever (as is basil essential oil when used in aroma therapy, so eat a lot of pesto when you are stressed out); aid in skin infections when crushed and applied to cuts. They are considered to be super foods by some and delicious by others. 
 
They are sometimes called Falooda and appear in Arabic influenced drinks and desserts from the Middle East, through the subcontinent and into southeast Asia.  This is where I first tried the seeds, and I was massively impressed by their texture which is reminiscent of bubble tea when in a drink. 
 
Basil seeds can be used as a replacement in any chia seed recipe.  The seeds plump up in minutes, whereas chia seeds can take hours, so it is a good option if you are in a rush.  They also take on the flavour of whatever you soak them in.  In this recipe, they are soaked in a mixture of coconut milk and lime zest, giving them a fresh, tropical taste. 
 
For 4 x 8 oz servings 
  • 3 tablespoons basil seeds 
  • 1 cup coconut milk 
  • 1/2 teaspoon vanilla extract 
  • Zest of one lime 
  • 2 tablespoons maple syrup (or any sweetener) 
  • Fruit coulis, of your choice (mango is easy to find and is very tasty)
 
Method:
  1. In a medium-sized pot, heat the coconut milk, vanilla, lime zest, and syrup for 3 minutes on a gentle simmer. 
  2. In glass jar, or mixing bowl, add the basil seeds, and pour the coconut milk mixture overtop.  
  3. Stir for a few seconds and let stand for 5 minutes, then stir again.  
  4. At this point the seeds will have grown and you should have a pudding texture.
  5. Chill, or eat warm as is with layers of fruit coulis. 

 

Guest Blogger: Good Clean Food – Somer Saturday – Jam Packed Post

4 Jul

Here’s an unique blog called Good Clean Food, run by four vegan mothers: Somer, Amanda, Erika and Carolyn. When I asked Somer, one of the writers, what the blog is about, she answered, “A few moms trying to feed our families, especially ourselves, with good food, wholesome food, real food to make life easier, happier and healthier.” I visited their blog and noticed their jam post and asked for the HTML, hope you enjoy this post below as much as I did. Please welcome the ladies of Good Clean food!

It’s Somer Saturday! Amanda recently said in an email to us girls at GCF “I’m not sure we can contain Somer in a single day.” Indeed, I can hardly contain myself! We were recently nominated for TWO blogging awards: Drumroll Please….

First, Jason at Jason and the Veganauts nominated us for the Reader Appreciation Award. If you haven’t visited his stellar blog, do it now and you’ll find the coolest Atkins to Vegan dude that you ever met. Doesn’t hurt that his posts are so funny that he often leaves you in stitches with laughter tears running down your face. Good times. Thanks Jason. Pure worship to my veganaut brother from another mother!

Then the gracious Lucy at Lucy’s Friendly Foods nominated us for the One Lovely Blog Award. Aw, shucks! *Blush* Lucy is a Cordon Bleu trained Chef/Mom that has taken the vegan cooking/baking/you wanna reach into the computer and take the food in her photos and eat them world by storm. I’m hosting a birthday party this weekend, and I’m pretty sure most of what I’m serving will be Somerized interpretations of something dizzyingly delicious from her blog. Check it out now. Really. You won’t be sorry! So thank you to Lucy and Jason! You’re my faves too!

Where was I? Oh yes, not only can I hardly contain myself, but I’m bursting at the seams and this week my kitchen was overflowing with fruit. I had cherries, raspberries, pomegranates, blueberries and strawberries to name a few. What to do with so much fruit? Why I needed to make jam of course, not just any old jam, but Antioxidant Chia Jam. Adapted from this fabulous pectin free recipe here at OSG.

Antioxidant Purplicious Chia Jam

3 C. Pitted Cherries

2 C. Raspberries

1 C. Blueberries

1 C. Strawberries

1/2 C. Pomegranate Arils

1/2 C. Pure Maple Syrup

5 T. Chia Seeds

Dash Cinnamon

Method: Combine fruits, pure maple syrup and cinnamon in a large saucepan over medium heat. Cook until it reaches a low boil. Mash a bit with a potato masher, add chia seeds and reduce heat to a simmer. Simmer for 15 minutes, stirring often until nicely thickened. Remove from heat and ladle into jars. Share. Keep refrigerated, will stay fresh for a week or two.

Now you need to make this nut butter, also adapted from this recipe here at OSG (can you tell I’m in love with Angela lately?)

Super-Powered Nut Butter

2 C. Raw Almonds

2 C. Raw Cashews

1 C. Raw Pecans

1/2 C. Sunflower Seeds

2 T. Hemp Seeds

2 T. Sesame Seeds (I used black and regular)

2 T. Flax Seeds

2 T. Chia Seeds

1/2 C. Unsweetened Dried Shaved Coconut

1/4 C. Pure Maple Syrup

2 t. Kosher Salt

Ok, ok, so just really use whatever nuts and seeds you have, I know this list is a bit ridiculous, but my pantry is pretty awesomely stocked at the moment. You may also need to halve this recipe if you have large food processor envy. Method: Preheat oven to 350 degrees, roast nuts all nuts and seeds on a large baking sheet (except coconut) for 5-7 minutes, stirring once. Add shaved coconut to the nuts and seeds and roast for a few minutes more until the coconut turns golden. Remove from oven. Let cool briefly. Add to food processor and let ‘er rip. You may have to scrape down the sides a couple of times but in 5 minutes or so it should start to come together and stop looking like very finely ground nut flour. When that happens, add the maple syrup and the salt. If you notice steamy fragrant luciousness emitting from your food processor, you’re not the only one, and no the motor isn’t malfunctioning, the nut butter is heating up under blissful pressure. Process for a couple more minutes until delicious. Eat while gooey and warm and turn into a veganaut superhero.

Add pretzel rolls, I know you haven’t forgotten these from my carb loading post, neither have I 😉

Instant Picnic!

Don’t forget to make yourself a vegan pizza for dinner tonight for Vegan Pizza Day! Ideas here and here!

And finally, if you haven’t entered my Cafe Rio Giveaway, DO IT NOW! Winners to be announced on Tuesday!