This tiny little seeds are from the mint family and are quite versatile. Aside from using them to make milk, you can enjoy them in fruit drinks, smoothies, pudding, as a flour in baked goods, as an egg substitute, or even mixed with flour and seasonings as a breaded topping for a chicken, fish or veggie dish.
4 Tablespoons of Chia Seeds
3 cups of filtered water
1.5 Tablespoons of chopped walnuts
1-2 Tablespoons of organic raw tahini
1/4 teaspoon of vanilla powder or liquid
2-4 drops of liquid stevia or 2 tablespoons of raw, organic honey
1. Soak seeds and nuts with 3 cups of filtered water in a glass container.
2. Keep container in refrigerator overnight.
3. When ready to make milk, pour ingredients in a blender.
4. As the blender is running – add tahini, honey or stevia, vanilla and additional water if needed, to achieve your desired consistency.
5. This seed milk will last in the refrigerator for 4 days.
Per gram chia seeds contain:
8x more Omega 3 than salmon
6x more calcium than milk
3x more iron than spinach
15x more magnesium than broccoli
2x more fiber than bran flakes
6x more protein than kidney beans
4x more phosphorous than whole milk