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Old 08-17-2008, 06:28 AM   #31
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I put some chia seeds in my Greek meatloaf, and it is indeed juicier. I read this tip ( 1 tsp chia seeds per pound of lean meat) on this board. The seeds hold all the juices, fat and all, so don't use it with fatty ground meat, unless you like it that way. But with the lamb and really lean diet beef, the chia seeds made a scrumptious meatloaf.
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Old 08-17-2008, 05:14 PM   #32
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I think it was I that posted about meatloaf and hamburgers being much juicier with the chia. There was lots of discussion and recipes here before, I'm sure the links (one of the main board and one here in the recipe talk forum) won't be that hard to find, and it would be great if they were here. Hey, wasn't the OP's (sorry can't page back right now) strawberry gelly in there, too?

I've used them in a few things where a softer more jam like set is preferred over the thickening of the flaxseed meal (more insoluble fiber) or the other veg gums.

mostly in hamburgers, though! It's amazing.

Going to go add some to the filling on my PB protein cookies now, thicken it up a little bit (spreadable cream cheese, Grape DaVinci, a bit of sweetener, freeze dried blueberries...).

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Old 08-17-2008, 07:33 PM   #33
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Gosh - I put it in everything.

1 c. yogurt + 1/2 applesauce + 1/4 cup hydrated chia seeds (or any combination)
Green shakes - grind up any combination of raw veggies, raw egg, chia, flax, protein powder


One thing that I experimented with - pretty good.

1/4 c. hydrated chia
Half and half
shredded coconut

(kind of like a pudding)

Today I tried them in the coconut oil mud (coconut oil, whey protein, flax, davinci, chia)

Lately, I just dump the dry seeds in whatever I'm making and they do fine.

Sometimes, just for the heck of it - I'll take a small spoon of dry seeds and chew and chew and chew - I do like the slightly nutty flavor.

Good source to find non-chemical treated and inexpensive - raw food world. I just bought 5 pounds - I go through about a pound of dry seeds each month.
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Old 08-18-2008, 09:55 AM   #34
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Has anyone tried the white seeds or the preground seeds? Just wondered if they would have less of the frog eye look which turns me off. I also wondered if the preground ones were ground finer than I can get in my magic bullet.
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Old 08-18-2008, 10:50 AM   #35
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Has anyone used the Chia seeds to make gravy, I haven't found anything yet that I really like to make gravy with, they all have an off taste. TIA Ann
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Old 08-18-2008, 11:37 AM   #36
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Has anyone tried the white seeds or the preground seeds? Just wondered if they would have less of the frog eye look which turns me off. I also wondered if the preground ones were ground finer than I can get in my magic bullet.
I've used mostly the white ones "Alba Hispanica", brand name SourceSalba. They're available in a very fine grind, I haven't tried grinding them myself yet. If they are high in omega3 fatty acids (which they are supposed to be) I expect it might be tricky to grind them without turning them into chia butter...hmmmmm, that's an idea.

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Old 08-18-2008, 02:04 PM   #37
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I grind up the black ones all the time in the coffee grinder. They react the same as grinding up peppercorns or any other spice I've ground. I like them better ground up--they remind me of poppy seeds.
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Old 08-18-2008, 02:08 PM   #38
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I grind up the black ones all the time in the coffee grinder. They react the same as grinding up peppercorns or any other spice I've ground. I like them better ground up--they remind me of poppy seeds.
What benefit do you believe there is in grinding the seeds as opposed to using them in their original form. I am just curious and trying to figure out the most efficient way to use the seeds.
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Old 08-18-2008, 02:17 PM   #39
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I like the looks of them ground up better and they are less noticeable when I add them to food. The crunch they have in muffins is a little less when they are ground up. They don't bother me, but my wife is sort of particular about things like that.

I haven't tried them in ground meat yet, but I am making stuffed bell peppers for dinner, so I'm going to add some just for kicks.
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Old 08-18-2008, 04:08 PM   #40
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Looking forward to that stuffed pepper recipe, Nigel!

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Old 08-21-2008, 10:38 AM   #41
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I made oopsies with half the cream cheese replaced with chia gel. They turned out really well.

Here is a picture to show they were still shaped nicely.
Attached Images
File Type: jpg 003.jpg (45.7 KB, 141 views)
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Old 08-21-2008, 02:30 PM   #42
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wow-they look great!
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Old 08-21-2008, 05:20 PM   #43
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Shadowzip, did you mix the gel by putting 1 T of chia seeds in 1 cup of water? I am anxious to try this. I have a dairy sensitivity, and this would cut down on the cream cheese.
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Old 08-21-2008, 05:52 PM   #44
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Soobee, This is a little off thread, but can you tolerate Ricotta cheese better than cream cheese? If so you an also use Ricotta in place of the cream cheese in the Oopsies. I do it all the time. (I can get a big container of Ricotta at Sam's a lot cheaper than cream cheese.)

I wish Chia seeds were cheaper. I'd love to do more replacements like that (oopsies) with chia gel.
I may start replacing some of the Ricotta in my oopsies with the chia gel tho. It would be a nice fiber addition. I already add some flax meal (and whey protein - no fiber really) to the yolks.
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Old 08-21-2008, 06:07 PM   #45
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Quote:
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Shadowzip, did you mix the gel by putting 1 T of chia seeds in 1 cup of water? I am anxious to try this. I have a dairy sensitivity, and this would cut down on the cream cheese.
No

I did not use that much water. I put a container on my scale and added 1.5 TBLS chia seeds and then water to make 4 oz, cause I was using 4 oz of cream cheese. The gel was thick but not solid.

I make my recipe with 8 eggs and get 12 buns out of it. They are just a little thicker so I can cut them in half and only use one bun per sandwich.
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Old 08-21-2008, 06:09 PM   #46
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wow-they look great!

Thank you.
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Old 08-21-2008, 06:17 PM   #47
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Shadowzip, did you mix the gel by putting 1 T of chia seeds in 1 cup of water? I am anxious to try this. I have a dairy sensitivity, and this would cut down on the cream cheese.
I am not Shadowzip, but for making the gel I use 2 cups of water and 1/3 cup of seeds. I put the ingredients in a mason jar or something similar then shakes it well every 5 minutes for about 15 minutes and then put it in the fridge. I got the recipe and directions from a chia seed site. This method works well for me.
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Old 09-01-2008, 01:11 PM   #48
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Jude, I put 2 t chia seeds per pound of meat into Linda Sue's Baked Meatball recipe. I cooked the meatballs in the crockpot. They came out so juicy and moist. I will be using chia seeds in all my meatloaf and meatball recipes from now on. It was my lc friend who got me interested in trying them. She did not like the hard texture of her meatballs. I never minded that dry hard texture, because they reminded me of my mother's meatballs! Still, the chia seed meatballs are so yummy, I will never go back. Sorry, Mom.
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Old 09-03-2008, 08:25 PM   #49
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Sorry, Mom.
:blush:

I tend to eyeball it for the meatballs and meatloaf, but I guestimate a heaping Tbsp and about 1/3 to 1/2 Cup water per couple of pounds minimum of ground pork and beef (I like both in my loaf ).

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Old 12-04-2008, 12:40 AM   #50
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I haven't found anything yet that I really like to make gravy with, they all have an off taste. TIA Ann
I started using glucomannan (konjac) powder (stuff that makes shirataki noodles) for thickening. It has NO taste. Mainly I make pudding out of it.
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Old 12-09-2008, 08:31 AM   #51
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Chia Milk

Chia Milk

3 cups chia gel

dash of vanilla (optional)

2 tablespoons honey or liquid malt

2 cups filtered water

Place chia gel and water in a blender and blend on high.

While blending add vanilla and honey.

Blend until smooth but don’t over blend.

Pour milk through muslin bag to filter. Place in airtight container and keep in fridge.

You can use what you filter from the milk to add into breads, muffins or place on cereal. The milk and the meal left from filtering will be rich in omega-3, protein, antioxidants and fibre.
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Old 12-09-2008, 11:05 AM   #52
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shadow can yo post your whole recipe please?!
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Old 12-09-2008, 01:21 PM   #53
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It's also great in white or brown rice, if any of you can eat that. It makes the rice 10x better and more fluffy. I put 1 T. per 2 c. rice and nuke in the rice cooker (use 4 c. water, salt, and 2 T. butter also).
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Old 12-09-2008, 02:25 PM   #54
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Chia Milk

3 cups chia gel

dash of vanilla (optional)

2 tablespoons honey or liquid malt

2 cups filtered water

Place chia gel and water in a blender and blend on high.

While blending add vanilla and honey.

Blend until smooth but don’t over blend.

Pour milk through muslin bag to filter. Place in airtight container and keep in fridge.

You can use what you filter from the milk to add into breads, muffins or place on cereal. The milk and the meal left from filtering will be rich in omega-3, protein, antioxidants and fibre.
Hi, NGJ26 -- what are the proportions in your version of Chia Gel in this recipe? i.e., how much chia (ground or whole?) and how much water?

Thanks much.

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Old 12-14-2008, 02:00 PM   #55
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Hello,

Sorry for the delay. The recipe they give for Chia gel is:

"Mix 1-part chia seeds to 9-parts water. Whisk to break up any clumping and let stand 15 minutes. Whisk again then place in an airtight container and refrigerate. Will keep up to 3 weeks."

I hope this helps... I have not tried the "Milk" yet
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Old 12-14-2008, 02:13 PM   #56
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I make Chia gel by pouring about 2 T. into a quart of water, stirring, stirring. It will thicken in about 5 min. I don't stir it that long, but do stir until it's beginning to thicken. I use the whole seed. Then just stick it in the fridge.
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Old 05-13-2010, 08:22 AM   #57
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Bumping. I think I am in a chia frenzy...lol...
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Old 05-13-2010, 10:18 AM   #58
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Bumping. I think I am in a chia frenzy...lol...
Hi Chicka…
Thanks for resurrecting this...always love to add to my experimental data base...


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Old 05-13-2010, 08:43 PM   #59
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Thanks to you all.....I have just ordered chia seed! And can not wait to make chia gel!

When you all make smoothies....do you add dry seeds to the smoothies or the actual gel?

I can not wait to try this stuff!
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Old 05-13-2010, 09:23 PM   #60
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I think they add the gel because the seeds take a while to dissolve.
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