I’m a big fan of chia, no secret there. For those of you that have only heard of chia because of the novelty “chia pet” you’re missing out. Chia seeds are a powerhouse of protein, fiber and antioxidants.
They are a strength and endurance food that was a traditional food of the Aztecs. They are also a great source of Omega 3 and 6 fatty acids.
Chia seeds also have a magical fiber known as mucilage which swells up
and becomes gooey when it comes into contact with water. This goo
factor is beneficial for slowing the breakdown of carbs to sugars which
is great news for diabetics and endurance athletes.
The recipe below calls for “chia gel” which is chia soaked in water for a few hours. An easy way to make chia gel is to put a 1/4 to 1/2 cup of chia seed in a jar, cover the seeds with 2 Cups of water, close the lid on the jar and shake. The seed to water ratio determines how thick your gel will be. You can store this water chia mixture in the refrigerator and spoon it out the as needed for smoothie, sauce, soup and dessert recipes. Chia’s neutral taste makes it a versatile ingredient that can be used in both savory and sweet dishes.
The recipe below will be featured in my soon to be released recipe e-book entitled “The Live Food Experience”. Subscribe to my blog and you’ll be sure to know when it’s available.
Let me know how your mousse recipe turns out. Keep It Live!
Servings: 1 or 2
Skill Level: Beginner/Easy
Special Equipment Required: Blender
1/4 c. chia gel, pureed
1 Hass avocado
3 Tbl. cacao powder
1.4 c. water
1 Tbl. pure maple syrup or palm sugar
1 Tbl. lecithin
1 – 2 tsp. cinnamon
1/2 tsp. salt, or to taste
Puree the chia gel with the agave.
Add the remaining ingredients to the blender and blend until fluffy.