Sprinkle Chia
Sprinkle Chia
Panzanella Salad
Preparation Time
10 mins
Cooking Time
0
Serves
4What Does Emma Say?
Ingredients
- 3 thick slices of sourdough bread, roughly cut into 2cm cubes
- 3 tablespoons extra virgin olive oil
- 6 ripe tomatoes, cut into wedges
- 1 small red onion, sliced
- 2 roasted red capsicum, peeled and sliced
- 10 large marinated green olives, quartered
- 1/4 cup basil leaves
- 1 tablespoon black chia seeds
- 3 teaspoons balsamic vinegar
- Salt and pepper
Method
- Place bread cubes in a bowl and toss in 2 tablespoons of oil. Heat a grill pan and grill bread on all sides until golden. Remove from pan.
- Combine remaining oil, grilled bread cubes and all other ingredients in a large bowl. Top with a few extra basil leaves and a sprinkle of chia seeds and serve.
You'll Need
Chia Seed - Black 150g
Pumpkin and Cashew Nut Soup
Preparation Time
10 mins
Cooking Time
20 mins
Serves
4What Does Emma Say?
Hearty soup to get you right through to dinner time.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 1 clove garlic, chopped
- 550g butternut pumpkin, peeled and diced
- 80g roasted cashew nuts
- 1 tablespoon tomato paste
- 1 litre vegetable stock
- 1 1/2 tablespoons white chia seeds
- pinch ground nutmeg
- pinch cayenne pepper
- cream, if desired
- chives to garnish
- freshly ground black pepper
Method
- Heat oil and butter in a large saucepan. Add onion and saute for a few minutes, until softened.
- Add garlic, pumpkin, cashew nuts and tomato paste. Cook gently for 2 minutes. Add the chicken stock and bring to the boil. Reduce heat and allow to simmer for 15-20 minutes, until pumpkin is tender.
- Place into a food processor and process until smooth. Season with nutmeg and cayenne and process for a few more seconds.
- Serve with a dollop of cream (if desired), a sprinkle of chopped chives, some freshly ground black pepper and chia seeds.
You'll Need
Chia Seed - White 150g
Teriyaki Tofu Stir-fry
Preparation Time
8 mins
Cooking Time
10 mins
Serves
4What Does Emma Say?
A great vegetarian option since Chia boosts protein and fibre content.
Ingredients
- 1 tablespoon vegetable oil
- 2 teaspoons sesame oil
- 1 onion, cut into thin wedges
- 2 cloves garlic, finely chopped
- 400g firm tofu, cut into 1cm fingers
- 400g pak choy, leaves separated and cut in half
- 180g broccolini, halved
- 150g sugar snaps
- 1/4 cup teriyaki sauce
- 2 tablespoons sweet chilli sauce
- 1 tablespoon black chia seeds
Method
- Heat oil in a large frypan or wok and gently stir-fry onion, garlic and tofu for 4 minutes. Remove and keep warm.
- Add green vegetables to pan and stir-fry for 2-3 minutes. Stir in sauces, return tofu to pan and add chia seeds. Continue to cook for 2 minutes. Serve at once with noodles or rice if desired.
You'll Need
Chia Seed - Black 150g
Apple, celery and walnut salad with chia oil dressing and goat’s cheese (also Gluten Free)
Preparation Time
10 mins
Cooking Time
0
Serves
4What Does Emma Say?
Easy and delicious recipe, perfect all year round and full of great Omega 3s for the heart.
Ingredients
- 3 tbs chia oil
- 1 tbs white balsamic vinegar
- ½ tbs plum vinegar
- ½ tsp grain mustard
- Cracked black pepper
- 2 small pink lady apples cut into chunks
- 8 celery stalks, finely chopped
- 6 tbs walnuts dry roasted and roughly chopped
- 4 cups washed rocket leaves
- 120g soft goat’s cheese
Method
- In a small jar combine the chia oil, vinegars, mustard and pepper. Mix together the apple, celery and walnuts in a bowl and stir through the chia dressing. Arrange the rocket onto 4 individual plates. Spoon the apple and celery mixture onto the leaves and top with small pieces of goat’s cheese.
- Serve immediately
