Organic Annie's Green Gourmet


Buttercup squash chunks (with skins) and Chia Gel with a dash of spice
(recipe below)

There are some seeds which I call the gel-forming seeds that make delicious and easy hot or cold “sereals” (I spell it this way because there are no “cereal” grains in these foods). These sereals are remarkable for their high protein and low starch content, beneficial fats and healing mucilaginous fibers. They help us to balance blood lipids and glucose levels too! They are by themselves very mild tasting and need the addition of some fruit or veggies to flavor them.

  

Seed Sereal (grain-free) - Serves 1 or 2

Stir together 2 Tbsp. each ground flaxseeds and ground chia seeds. Add 1 tsp. of dulse flakes, or a dash of salt, if desired. Stir in 1 cup of very hot water and allow to stand for a few minutes to thicken. Sweeten if desired. Add a little spice and a handful of nuts or seeds perhaps.

Place the sereal in the squash cavity scooping some of the squash flesh to mix in. Serve with a little milk or nut milk, or try the “Pumpkin (or Squash) Seed Milk” on p. 4.

Chia Gel (see photo above) - Makes 2 1/2 cups

In a jar with a tightly fitting lid, sprinkle 1/4 cup chia seeds over 2 1/2 cups water (room temperature).

Shake vigorously, then let stand for 5 minutes. Shake again to distribute seeds. Let stand another 15 min. or overnight before eating.

Stores in the fridge for 2 weeks.

Eat as is or combine with fruit juice or lemonade for Chia Fresca. Serve over fruit or cooked veggies as a breakfast sereal.

Combine half and half with any of the following to extend it and to add a rich array of nutrients: Mayonnaise, salad dressings, jams and jellies and liquid sweeteners like maple syrup.

There are more recipes for seed sereals and chia seeds in Organic Annie’s Fresh Tastes for Breakfast (2005).

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