Depending on how ripe the fruit is, I usually grind
about a teaspoon chia seeds and three drops of liquid stevia per pint of fruit.
Not exact matches
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons
chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1 ripe starfruit — optional
1 tablespoon
chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (
about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans,
about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon
chia seeds 1
teaspoon vanilla extract pinch of salt 1.
3/4 cup unsweetened almond milk 1/4 cup ground
chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice
about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
I added
about an 1/8 cup of
chia seeds [This was the first time I've used them so I was being cautious:)-RSB-, cinnamon, and a
teaspoon agave nectar.
1 cup red grapes 2
teaspoons chia seeds, soaked for
about 10 minutes 2 bananas 1 head romaine lettuce or other green leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water
To answer your question
about chia seeds, you can use them the same way you use flax, except you need much less
chia: I use one
teaspoon (5 ml)
chia per 1 tablespoon (15 ml) water; let sit, then add as you would ground flax & water.
Asparagus Fries 2 tablespoons ground
chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch —
about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2
teaspoons garlic powder 1
teaspoon salt, plus more for sprinkling (optional) 1
teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4
teaspoon red pepper flakes
2 small to medium bananas mashed (
about 180g) 30 ml of maple syrup 30g
chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1
teaspoon of mixed spice 1
teaspoon vanilla extract 1
teaspoon baking powder 1
teaspoon bicarbonate of soda 1
teaspoon of apple cider vinegar Medium carrot finely grated (
about 80g) pinch of salt
For the Strawberry - Vanilla
Chia Seed Jam: Use 3 1/2 cups (875 mL /
about 17 ounces / 475 g) frozen strawberries, 1/4 cup (60 mL) pure maple syrup, a dash of salt, 2 tablespoons (30 mL)
chia seeds, 1
teaspoon (5 mL) fresh lemon juice, and 2 seeded vanilla beans or 1/2
teaspoon (2 mL) pure vanilla bean powder.
Approx. 1.5 cups almond milk (or milk of choice), add more if you prefer a runnier smoothie 1/3 cup of walnuts, or
about 20g 1/4 of an avocado 2 tablespoons
chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped
teaspoons maple or rice malt syrup, or sweetener of choice, to taste 1 heaped
teaspoon maca powder (optional) 1 heaped
teaspoon raw cacao nibs 1/4
teaspoon cinnamon Pinch of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
Chia pudding 1 medium (115g) extra ripe banana, mashed (
about 1/3 cup of puree) 3 tablespoons (30g) black
chia seeds 1
teaspoon beet juice powder, optional 3/4 cup (164g) Califia Farms toasted coconut almondmilk Pinch of fine sea salt
When bubbles start to show, sprinkle each cake with 1/2
teaspoon chia seeds and arrange
about 5 banana slices on top, then flip.
The key for my smoothies — add a
teaspoon of
chia seeds and turn it off with
about 13 seconds remaining on the Smoothie cycle.
Whether you're off to battle or not, you can simply squeeze some lemon juice and maple syrup into a glass of water, then stir in
about a
teaspoon of
chia seeds.
I like Nuzest, ground flax seeds,
chia seeds, nuts, nut butter (I use
about 1 1/2
teaspoon almond butter), pomegranate seeds for topping
I only use
about a
teaspoon of each ground flax and
chia.