Sentences with phrase «gelatinous liquid»

Not exact matches

Chia seeds are popular in raw foods / vegan diets and are often used to make «pudding» because they swell when liquid is added and take on a somewhat gelatinous consistency.

Chia seeds are often eaten raw, but can also be soaked in liquid to form a gelatinous mixture.

It will absorb the liquid and turn very gelatinous (like an egg!).

It's the chia seeds — a great source of protein and omega - 3s — which, when soaked in a liquid (in this case, light coconut milk and unsweetened vanilla almond milk) plumps up with a gelatinous coating, magically transforming a slightly weird looking mixture into pudding.

Protein, fibre, omega 3, calcium, iron, and when you combine with liquid it turns sort of gelatinous which is apparently very cleansing for the body

Yes, please give me a vegetable that immediately begins to form gelatinous, mucousy strands the moment it touches liquid.

Chia seed puddings can be made ahead of time since the chia seeds need time to soak in the liquid (in this case coconut milk) and form into a gelatinous paste.

These little super-soakers develop a gelatinous coating after they've taken in all that liquid, which lends itself to all kinds of interesting food uses.

The gelatinous coating chia seeds develops when exposed to liquids - can also prevent blood sugar spikes.

Let the reduced liquid come to room temperature and then transfer to a clean container and store in the fridge — once chilled aquafaba will turn gelatinous and resemble an egg white.

The leading theory was that meat is made up of a nested series of collagen fibers, which are tough to break down into the nice gelatinous texture that is preferable to eat — why cooks often braise tougher meat in liquid for hours to denature the protein so it is edible.

These seeds — yes, from the same plant that's used to make Chia Pet products — are an easy way to add protein (4.7 grams per ounce, about two tablespoons) and fiber to almost any recipe: Chia seeds can be sprinkled over salads, stirred into yogurt or oatmeal, blended into smoothies, or they can take center stage: They plump up and take on a gelatinous texture when soaked in a liquid, forming a rich and creamy pudding - like treat.

But beware: Once they sit in liquid for a while, they form little gelatinous balls.

Chia seeds have a natural gelatinous texture that develops when they are mixed with water or another liquid.

Having said that, I would be interested in what others have to say about the relative quality of store bought vs. the «liquid gold» I make in my crock pot, which can become very gelatinous indeed when cold!

This happens when the outer parts of fiber become physically intertwined with liquids, forming an outter layer of gelatinous / viscous substance.

Soluble fiber should be consumed moreso within the winter months because soluble fiber like I said breaks down into a liquid, it becomes sort of a gel, a gelatinous, gooey kind of substance and what it does it hydrates your internal, your body internally and it creates a kind of a coats the walls of your intestines with this gel, this sort of mucus if you will and it creates a slippery environment in your intestines so that when you eat food or consume drinks or food or anything it slips through and it slides through the intestines like it should as opposed to getting stuck and creating intestinal backup, colon backup and things like that.

One of the most unique attributes of this tiny black seed is its ability to form a gelatinous substance called hydrophilic colloid when it comes in contact with liquid, which helps maintain the integrity and health of the gastrointestinal (GI) tract.

A note about cook time: I've found that 12 hours is the sweet spot for my slow - cooker — any longer, and it actually overcooks and the gelatin is broken down into amino acids (you will know when this happens because the broth is liquid when cold rather than gelatinous).

room temperature for several hours, until the chia seeds have become gelatinous and have thickened the liquid.

Keep in mind that chia seeds take on a gelatinous texture after they mix with a liquid, so if you prefer a crunch, sprinkle them on just before eating.

When soaked in liquid, they become gooey and gelatinous, making them fun additions to drinks and a great vegan egg substitute...

Note, it does get a bit gelatinous when mixed with liquids, so be cautious with amount used.

I haven't tried the chia method myself but chia seeds need to be soaked in a liquid in order to become gelatinous.

Notice how it remains liquid and doesn't transform into a familiar gelatinous blob like a mason jar full of homemade bone broth.