My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in chia seeds (21)

Wednesday
Apr202011

mid-day give-a-way

One of my newer food loves, would definitely be chia seeds.  In the last year and a half, I’ve incorporated these little seeds into my diet fairly consistently.  My fascination started after reading the book, Born To Run, one of my favorite books of all time.  Many of you may know the benefits of chia seeds, but for those of you who don’t, here is a summary.

  1. This ancient seed contains one of the highest known plant sources of essential fatty acids [omega 3 + 6], which supports heart health.
  2. They stabilize blood sugar levels, by slowing down the rate at which carbohydrates are digested.  They are also packed with soluble fiber, which helps stabilize blood sugar as well.
  3. They are said to have anti-inflammatory properties, from high amounts of omega-3 fats.  Helps to keep our joints lubed up!
  4. Sustained energy, from this complete, plant-based protein.
  5. The essential fatty acids, also help with brain power + function.
  6. They are very easily digested, unlike some other forms of protein + fiber.  No need to grind these seeds, unlike flax, to get the full benefit!
  7. Chia seeds absorb 10x their weight in water, making them great in helping enhance body hydration.
  8. They can be used as an egg replacer in baked goods.  [1T ground chia seeds, mixed with 3T warm water – whisk and let sit for 5-10min – replaces 1 egg]
  9. They are loaded with nutrients like calcium, iron, zinc, magnesium, and more.

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When ChiaSeedsDirect.com contacted me about a review + giveaway, I jumped at the chance.  I know a lot of you have mentioned wanting to try out this fun + new [but actually very old] ingredient out for yourselves!

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What can you do with these wonder seeds?

  • add them to your oatmeal
  • add them to overnight oats, for tons of volume
  • add 1T into a buckwheat breakfast bake – I never leave them out!
  • blend in 1-2T to your smoothie, which makes it extra thick!
  • grind the seeds to thicken a sauce, chili, or stew
  • use them in baked goods [instead of an egg], like sweet breads + muffins
  • use them as sprinkles!
  • mix them into your yogurt
  • make chia gel for extreme hydration
  • make chia pudding

The list goes on + on.  Today, I wanted to try making chia pudding for the first time.  I’ve seen it numerous times on Gena + The Twins’ blog, and they always make it look so good!

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It was feeling a bit like fall today, so I thought I would pop open a can of pumpkin.  There is really never a wrong time to open a can of pumpkin.

I based this off of both of their recipes for pumpkin chia pudding.  Thanks for the inspiration, ladies!

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It definitely doesn’t look pretty, or even appetizing while making it, but I assure you the end result was delicious.

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What’s in that bowl?

Raw Pumpkin Chia Pudding [adapted from Gena + Pure2Raw]

  • 3T chia seeds
  • 1/2c pumpkin puree
  • 1c water
  • 1t cinnamon
  • 2t local raw honey
  • 1/4t ground ginger
  • pinch of all spice
  • pinch of ground cloves
  • pinch of salt
  • *1/2 banana – optional – added in to blender
  1. Combine all ingredients and stir every minute or so for about 10-20min.  I just kept the bowl by me, while doing computer work, and stirred every so often.
  2. *If you want a smooth texture, add the mixture to your blender with 1/2 banana.

*You can use nut-milk, instead of water.  You can also use less or more liquid, depending on the consistency you want.

The result was this goopy mess, that I didn’t really like at all!  I’m not a big fan of the chia-gel texture.  It’s very different.  Do you chew?  Do you just swallow?  Beats the heck out of me!  I wasn’t enjoying this, so I decided to blend it up, as Michelle + Lori did.

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I added 1/2 banana and stuck it in the blender on low, working up to high, until it turned into creamy pudding magic.

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Now this is what I’m talkin’ about!

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It was the closest thing to healthy pumpkin pie filling, I’ve ever tasted.  It was extremely thick and nut gummy at all.  Very pudding-like!  The banana gave it only a slight hint of flavor, and you could definitely leave it out.  I used it for added creaminess. 

I’m already dreaming of all the flavor combinations you could make!  This little meal was extremely feeling.  Gotta’ love how those chia seeds expand in the stomach!

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Now about that giveaway…

The winner will receive a TWO pound bag of chia seeds.  Here’s how to enter!

If you’ve used chia seeds in the past, what is the most creative way you’ve used them?  If you have been dying to try them out, what will you add them to first?

Entries close tomorrow at midnight EST!  This giveway is open to US + Canadian readers.  Good luck!!

Ashley

Friday
Apr082011

wait a minute

Okay.

Hold it.

Before you go making this morning’s cornbread muffin-cake, you might want to check this out first.  If you’re looking for more of a traditional cornbread flavor, that post is for you.  If you’re hesitant to eat straight up cornbread for breakfast, this post is for you.

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All of my buckwheat bakes use 1/2 smashed banana.  For the first version of this, I wanted to keep it more traditional.  Plus, the thought of banana + cornbread wasn’t doing it for me.

But this morning it was.

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I thought I would experiment with banana.

And light.

This photo has no light bounce,  The previous photo, taken at the same angle does.  You still get some shadow in the first, but it’s more dramatic in the 2nd.

Okay, back to the bake. 

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I can’t even tell you what adding 1/2 banana to this recipe did.  It sweetened it slightly, gave it a slight banana flavor, and made the consistency like cake.  You still get the cornbread flavor, but with a little more breakfast-like twist.  Although I have no problem eating traditional cornbread for breakfast.  But next time, hold the beans. ;)

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It was fluffier than the previous version and I was also able to eliminate the oil, without sacrificing moisture.  Truth is, I forgot to add the 1/2T melted coconut oil.  I’m sure it would be a great addition, but it’s not needed.

I ate this straight up, with maple cinnamon almond butter spread over top.  With every single bite, my taste buds broke into a little song + dance.  I wanted another one, immediately after. 

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Before sitting down, I noticed the bottle of honey was staring me down.

Only one way to fix that!

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Banana Cornbread Cake

  • 2T raw buckwheat flour [ground from raw buckwheat groats]
  • 1T raw buckwheat groats
  • 3T corn flour
  • 4T 2% milk [or nut milk]
  • 1T chia seeds
  • 1/2 banana, mashed
  • pinch of salt
  • 1/4t baking powder
  • 1 large egg
  1. In a bowl, mash the banana until very wet.
  2. Whisk together egg + 4T milk.
  3. Whisk in all dry ingredients until just combined.  [If it seems too thick, add 1T more of milk.  Should be muffin batter consistency.]
  4. Grease a bowl and empty batter into bowl and smooth out.
  5. Microwave for 1min 30sec – 1min 45sec.
  6. Carefully tip out of the bowl [will be hot!] onto a plate and top away.  Or top + eat right out of the bowl.

*Check the original version for tips on substitutions, etc.

Weekend mission!  Make this bake!

Ashley

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