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, ⅓ 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.