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Old 07-16-2012, 09:23 AM   #91
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This is dianafoot's shake recipe if you want to try it.

2 tbs Hershey's extra dark cocoa, 1 tbs chia seeds, 1 c unsweetened almond milk (my favorite is Silk) a whiff of salt, 1/4 tsp vanilla, and sweetener to taste (I use a combo of erythritol, xylitol, and EZsweetz) Blend on high for several minutes until thick and rich. The blending gets rid of the lumps, even though it might retain a few miniscule black specks. This is so rich and decadent and has only about 105 calories and 2 carbs. If I can ever get it to the fridge for a little while without drinking all at once, it gets even thicker.

Last edited by Nigel; 07-16-2012 at 09:25 AM..
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Old 07-16-2012, 10:11 AM   #92
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Nigel - sounds yummy!! You mean 2 TBSP of powdered cocoa, right? And for those of us who don't know how much or to mix up those sweetners I bet DaVinci SF would work, wouldn't you think? I gotta try this one!!
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Old 07-16-2012, 10:31 AM   #93
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Want to try diluting store bought salad dressings with chia gel to reduce the calories too. But I'd have to grind the chia seeds so that they would not be in evidence to sneak it past my DH [/QUOTE]

I dont have a dh and I love this idea am always trying to cut the calories in high calories dressings by adding water the seeds would keep it from thinning out too much. Have you found you like it EVCheung?

Last edited by soon; 07-16-2012 at 10:32 AM..
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Old 07-16-2012, 10:41 AM   #94
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Nigel, that sounds delish.
I see where you can buy chia flour, anyone use that? I would like to try it instead of flax also as flax hurts me and makes me bloat.
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Old 07-16-2012, 03:33 PM   #95
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Quote:
Originally Posted by Nigel View Post
This is dianafoot's shake recipe if you want to try it.

2 tbs Hershey's extra dark cocoa, 1 tbs chia seeds, 1 c unsweetened almond milk (my favorite is Silk) a whiff of salt, 1/4 tsp vanilla, and sweetener to taste (I use a combo of erythritol, xylitol, and EZsweetz) Blend on high for several minutes until thick and rich. The blending gets rid of the lumps, even though it might retain a few miniscule black specks. This is so rich and decadent and has only about 105 calories and 2 carbs. If I can ever get it to the fridge for a little while without drinking all at once, it gets even thicker.
Do you use the chia gel or just dump the dry seeds in?
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Old 07-16-2012, 09:26 PM   #96
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Hope this wont be considered a thread jack but I hate the chia seeds in a bag just tried to transfer from a bag to a jar using a funnel and still spilled it some of it fell into a drawer and I had to take out the drawer and everything in it and dump in trash. Anyway would prefer it if chia came in a jar already does anyone know of any sold that way? Thanks
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Old 07-17-2012, 07:11 AM   #97
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Originally Posted by JaxonsMomma2012 View Post
Do you use the chia gel or just dump the dry seeds in?
We have to ask dianafoot, as I haven't made this one yet.

I bought the chia flour but haven't tried it either.
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Old 07-17-2012, 03:06 PM   #98
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Originally Posted by Nigel View Post
We have to ask dianafoot, as I haven't made this one yet.
Thanks for pointing me to this thread, Nigel.

To answer the questions I see here, I use sweetener to equal about 2 Tbs, I think. Experiment to find the level of sweetness you like. I use Hershey's Special Dark cocoa, and chia seeds, not the gel. Hope that helps! Diana
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Old 07-17-2012, 03:41 PM   #99
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Hope this wont be considered a thread jack but I hate the chia seeds in a bag just tried to transfer from a bag to a jar using a funnel and still spilled it some of it fell into a drawer and I had to take out the drawer and everything in it and dump in trash. Anyway would prefer it if chia came in a jar already does anyone know of any sold that way? Thanks
I was able to get mine from a bulk bin at an organic grocer and they had lil plastic containers if you didnt wanna use the bags and it was so much easier

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Thanks for pointing me to this thread, Nigel.

To answer the questions I see here, I use sweetener to equal about 2 Tbs, I think. Experiment to find the level of sweetness you like. I use Hershey's Special Dark cocoa, and chia seeds, not the gel. Hope that helps! Diana
Okay ty... I wasnt sure if it would still bulk up as much if i did just the seeds and no gel
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Old 07-18-2012, 06:03 AM   #100
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Diana, you dont add any ice to get it more "milk shakey"
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Old 07-18-2012, 06:20 AM   #101
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wifey how do u use the chia strawberry jelly you posted??? can think of yougurt but what else?
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Old 07-18-2012, 06:22 AM   #102
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Diana, you dont add any ice to get it more "milk shakey"
I don't add ice--it's just very thick and rich as it is. If I can hold off long enough from drinking it and get it chilled very cold, it is very milk-shakey. I might try putting it into the freezer until it's just a bit slushy to see if I can get it to "soft serve" consistency.
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Old 07-18-2012, 08:36 AM   #103
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Subbing - great ideas for Chia Thx
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Old 07-18-2012, 11:04 AM   #104
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Diana, you dont add any ice to get it more "milk shakey"
I made one today that was 2 tbsp chia seeds, 1 tbsp carob powder (im out of unsweetened cocoa), 8 oz unsweetened vanilla almond milk, 1 tbsp fresh ground PB, 1 tbsp coconut butter and a splenda packet and added ice.. it was super good. I have to have a thick/slushy type shake tho.. cant stand just the liquid. Carb count was alil higher cuz of the carob.. came out to 8 i think. So ill be goin to get some cocoa today!
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Old 09-12-2012, 07:28 PM   #105
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Old 09-13-2012, 04:36 PM   #106
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Reviving the thread....
ladeeda asked about using chia in a flour mix.
I ground chia (i.e. chia meal) and have started using it whereever a recipe calls for flax meal. I can't tolerate flax but chia doesn't bother me much.
I like the crunch of the seeds sprinkled on salads.

As for that chia slurry....sounds interesting. I wonder if one could use chia meal instead of the seeds and avoid having to blender it.....has anyone been using the slurry?
Thanks for the report back...can't use flax either. Will try the ground chia in my next baking try.
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Old 09-14-2012, 05:27 AM   #107
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Soon,
I bought my seeds in bulk , as I recall it was a 5 or 10 lb. bag, then transferred them to whatever container I want to use them from. I have kept the remaining seeds in the freezer for about a year (or more) and they are still good.
I agree, the bags are not "user friendly"!
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Old 10-09-2012, 07:09 AM   #108
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Old 10-10-2012, 05:36 AM   #109
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I bought a huge bag of chia seeds. They stay forever in a cool dry place in a plastic container. Insects are not interested in them.
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Old 10-10-2012, 06:17 AM   #110
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Insects are not interested in them.
It's my understanding that there's no real difference between organic and regular, for that reason. No pesticides.
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Old 10-24-2012, 02:50 PM   #111
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Back to using Chia

Just made some pudding by using 2Tbsp Chia flour, 1/4C Almond Milk, and some sweetener.

Does anyone have a recipe making it with pumpkin? and

does anyone have a recipe to use almond flour and chia instead of flax for the 1 minute muffin?

Thanks in advance!
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Old 10-25-2012, 07:25 AM   #112
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I have this recipe for Pumpkin Pudding Pie. You could just use the pudding part.
Pumpkin Pie Pudding Anne Marie Cain
For the Pudding

1 cup milk of choice (I use unsweetened almond milk)
1/4 cup pumpkin puree (NOT pumpkin pie filling)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon stevia glycerite (or sweeter, if desired)
4 tablespoons chia seeds
For the Crust
1/2 cup almond meal
1/4 cup oat fiber
3/4 cup chopped pecans
1/2 cup erythritol
1/4 teaspoon stevia glycerite (or sweeter, if desired)
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup coconut oil (NOT melted)
For the Whipped Topping:
1/2 cup cream (full fat coconut or heavy whipping cream)
1/8 teaspoon stevia glycerite (or sweeter, if desired)
1 teaspoon vanilla extract
Mix all pudding ingredients together and let sit in the fridge for at least 30 minutes. Preheat oven to 300 degrees. Combine all ingredients except for the coconut oil, mix well. Cut the coconut oil into the mixture until crumbly. Spread onto a greased cookie sheet and cook for about 15 minutes, until it starts to brown. After removing from the oven, stir it around a bit. It will get crispy as it cools.
For the Whipped Topping
If using full fat coconut milk, skim the cream off the top. Combine all ingredients and beat with a hand mixer until the mixture is whipped and fluffy. Layer the pudding, crust, and whipped topping, in that order.
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Old 10-27-2012, 12:17 PM   #113
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Soobee,
Does cocnut "cream" whip up stiff like whipped cream?
Thanks!
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Old 10-27-2012, 06:42 PM   #114
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I've never made this recipe. I have read on several Paleo blogs that it can be done. I think it is trickier to do than whipping heavy cream.
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Old 12-03-2012, 07:40 PM   #115
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Just made my first chocolate chia pudding today. Turned out great as I like tapioca. I am interested in the chia flour to make it less tapioca-y though. Saw the recipe for chia gel to add to meat balls (2T chia seeds in 1 cup of water. Let sit until thick then blend until smooth) and will add the gel to shakes. Could be fun!
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Old 12-04-2012, 06:02 AM   #116
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I have some recipes for chia pudding which put all ingredients in a blender. That would take care of the chia seeds. Or you could grind them in a coffee grinder for powder. Or use the gel as you suggested.
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Old 12-04-2012, 06:16 AM   #117
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How do you all make and use chia gel?
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Old 12-04-2012, 07:41 AM   #118
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I have some recipes for chia pudding which put all ingredients in a blender. That would take care of the chia seeds. Or you could grind them in a coffee grinder for powder. Or use the gel as you suggested.
Is it in a thread? Would love some ideas!

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How do you all make and use chia gel?
The recipe I saw was 2T in 1 cup of water. Let it sit a couple of hours, stirring a few times so the seeds don't clump on the bottom. Then pour into a blender until smooth. I think you add this to meatballs or to shake recipes. I believe you make the gel so it is a smooth consistency and not like adding tapioca to your meatballs. I would assume you could grind the seeds in a coffee grinder to make a powder and use that. Netrition sells Chia powder.
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Old 12-04-2012, 10:28 AM   #119
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The ground seeds don't gel like the whole seeds so making the gel and blending until smooth is the best method.
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Old 12-04-2012, 10:30 AM   #120
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The ground seeds don't gel like the whole seeds so making the gel and blending until smooth is the best method.
Oh that is great to know!! Thanks!
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