Chia Seeds: Another Raw Adventure

Ever the gastronomically curious, I wanted to try using chia seeds. It took me awhile to find some but it did happen.




Inspired by a video by Mimi Kirk I made the following preparation:

½ cup almonds—soaked for about 8 hours, then drained

Chopped, blended, etc. adding water to make 2 cups liquid (an almond milk).

Puréed 3 dates and 1 fresh apricot using just enough of the liquid to do so, then mixed all together.

Added ¼ tsp. cinnamon, ¼ tsp. ginger, a pinch of salt, cup chia seeds.

I stirred well several times and then put the preparation in the refrigerator overnight.


The next day:


What do you think? It is definitely no longer a liquid. And now for the taste test:


It was fresh, mild. I could taste the cinnamon somewhat, but not much else. My husband said these seeds must be “extincteurs de goût”. The opposite of mono-sodium glutamate I guess. I see a need for creativity, to find ways of using their properties of gelling a liquid without cooking. It could be a savoury liquid as well as a sweet one.

I am also curious about growing them.  The plant flowers since these are its seeds.  It is “salvia hispanica”.  Salvia is sage.  Stay tuned for more adventures. 



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About djdfr

Daily life experiences by a Franco-American woman living in the Breton countryside form the basics of this blog. Gardening, watercolour, choral music, food, are some of my interests. I seek to balance the physical, mental and spiritual. I am a free believer praying from the Bible, the Qur’an and The Revelation of Arès. In 1974, with Jesus as the messenger, and in 1977, manifesting as a stick of light, Our Creator spoke directly to a man in Arès, France, named Michel Potay. The message is in the book “The Revelation of Arès”. It is a call for us to change, to practice love, peacemaking, forgiveness, to free ourselves from all prejudice, to develop our spiritual intelligence, the intelligence of the heart.

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