{"product_id":"the-chia-cookbook-isbn-9781607746645","title":"The Chia Cookbook","description":"\u003cb\u003eMamma Chia founder Janie Hoffman presents recipes for incorporating superfood chia seeds into flavorful smoothies, snacks, meals, and desserts.\u003c\/b\u003e \u003cbr\u003e   \u003cbr\u003eChia is a powerful little seed with incredible health benefits. In this mouthwatering recipe collection, Mamma Chia founder Janie Hoffman invites you into her kitchen to learn the secrets of incorporating this ancient superfood into modern meals from breakfast to dinner and happy hour to dessert.\u003cb\u003echapter one \u003c\/b\u003e\u003cbr\u003e \u003ci\u003ejuices, smoothies, and shakes\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eserrano pineapple-papaya smoothie \u003cbr\u003e cayenne-chia lemonade \u003cbr\u003e tarragon-mint cooler \u003cbr\u003e pomegranate, grapefruit, and ginger fizz \u003cbr\u003e mango lassi \u003cbr\u003e chia green superfood smoothie \u003cbr\u003e chia-berry shake \u003cbr\u003e “bananas foster” chia smoothie \u003cbr\u003e chia, dark chocolate, and mint shake \u003cbr\u003e\u003cbr\u003e\u003cb\u003echapter two \u003c\/b\u003e\u003cbr\u003e\u003ci\u003e healthy mornings\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003ehia-peach jam \u003cbr\u003e amazing chia banana nut muffins\u003cbr\u003e zucchini-chia muffins \u003cbr\u003e fajita-style chia breakfast wrap \u003cbr\u003e sticky brown rice with sunny-side-up egg \u003cbr\u003e overnight caprese \u003cbr\u003e baked egg \u003cbr\u003e hot madras tofu-chia scramble with greens \u003cbr\u003e roasted turkey, thyme, and chia breakfast sausage patties \u003cbr\u003e chia and herb–sweet potato hash browns \u003cbr\u003e cinnamon apple orchard hotcakes \u003cbr\u003e peach melba amaranth porridge \u003cbr\u003e blueberry compote parfaits \u003cbr\u003e chia, white chocolate, and macadamia granola bars \u003cbr\u003e\u003cbr\u003e\u003cb\u003echapter three \u003c\/b\u003e\u003cbr\u003e\u003ci\u003e snacks and small bites\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003ehoney-sesame chia snack mix \u003cbr\u003e chia spiced california walnuts \u003cbr\u003e truffle cauliflower “popcorn” with chia seeds \u003cbr\u003e gluten-free sun-dried tomato chia crackers \u003cbr\u003e tarragon-mustard kale chips \u003cbr\u003e yellow squash and zucchini flapjacks \u003cbr\u003e plantain chips with avocado-chia dip \u003cbr\u003e fresh cherry tomato–green onion salsa \u003cbr\u003e smoky baba ghanoush \u003cbr\u003e eggplant “caviar” \u003cbr\u003e cumin, chia seed, and cucumber raita \u003cbr\u003e chia hummus with sun-dried tomatoes and za’atar \u003cbr\u003e baked shiitake, spinach, and artichoke dip \u003cbr\u003e roasted tomato compote with chia yogurt cheese \u003cbr\u003e\u003cbr\u003e\u003cb\u003echapter four \u003c\/b\u003e\u003cbr\u003e\u003ci\u003e salads and soups\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003easpberry–chia dressed arugula salad with mint and almonds \u003cbr\u003e bocconcini and tomato salad with chia–white balsamic vinaigrette \u003cbr\u003eancient grains salad with roasted asparagus \u003cbr\u003e farro salad with mizuna, goat cheese, and goji berries \u003cbr\u003e purple potato salad with avocado-chia dressing \u003cbr\u003e spiced watermelon feta salad \u003cbr\u003e chia gazpacho \u003cbr\u003e creamy coconut ginger-carrot soup \u003cbr\u003e\u003cbr\u003e\u003cb\u003echapter five \u003c\/b\u003e\u003cbr\u003e\u003ci\u003e main dishes\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003egrilled veggie sandwich with chia dijon-balsamic spread \u003cbr\u003e spicy vegetarian korma with cashews \u003cbr\u003e grilled tofu skewers with chia soy-ginger sauce \u003cbr\u003e tuscan white beans and baby kale \u003cbr\u003e black bean and yam enchilada bake \u003cbr\u003e shrimp skewers with chia romesco sauce \u003cbr\u003e grilled halibut with chia pesto \u003cbr\u003e salmon on brioche with chia tzatziki \u003cbr\u003e mediterranean pasta with tuna \u003cbr\u003e mole-style chicken stew \u003cbr\u003e linguine al limone with grilled chia-chicken meatballs \u003cbr\u003e thai-style sweet-and-sour chicken thighs \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003echapter six \u003c\/b\u003e\u003cbr\u003e \u003ci\u003edesserts, sweet nibbles, and cocktails\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003efigs with blue cheese and almonds \u003cbr\u003e chia plum leather \u003cbr\u003e coconut-cranberry chocolate truffles \u003cbr\u003e pb\u0026amp;j cookies \u003cbr\u003e gluten-free chocolate almond cookies \u003cbr\u003e key lime chia cheesecake \u003cbr\u003e apricot hazelnut blondies \u003cbr\u003e papaya, berry, and basil sorbet \u003cbr\u003e chocolate chia–covered strawberries \u003cbr\u003e tart cherry–chia mimosa\u003cbr\u003e citrus pomegranate-peach margarita \u003cbr\u003e spiked blueberry chia fizz \u003cbr\u003e heirloom bloody mary\u003cbr\u003e vegetable garden-to-table mojito JANIE HOFFMAN is the founder and CEO of Mamma Chia (www.mammachia.com), an organic line of chia-based foods and beverages. A leader in the natural foods industry, Hoffman is the author of \u003ci\u003eChia Vitality\u003c\/i\u003e and has been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eO \u003c\/i\u003emagazine, \u003ci\u003eEveryday with Rachel Ray\u003c\/i\u003e, \u003ci\u003eDetails\u003c\/i\u003e, \u003ci\u003eVogue\u003c\/i\u003e, \u003ci\u003eReal Simple\u003c\/i\u003e, \u003ci\u003ePrevention\u003c\/i\u003e, \u003ci\u003eGlamour\u003c\/i\u003e, and the \u003ci\u003eToday\u003c\/i\u003e show. She lives with her husband on a small avocado farm just outside of San Diego, California.\u003cb\u003eThe Recipes\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e As you read through the recipes in this book, you’ll see that it’s possible to incorporate chia into everything, and I mean everything—breakfast foods, soups, salads, cocktails, main dishes, desserts. The seeds also complement all epicurean traditions. I’ve had the good fortune to travel to many beautiful countries all over the world. I even lived in Hong Kong for a time and now reside about an hour from Mexico. This has given me a taste for the food of many cultures, and you’ll see that multiculturalism reflected in the book’s collection of varied dishes. \u003cbr\u003e\u003cbr\u003e I lead a busy life and I’m sure you do, too, so these recipes are also designed to be quick and easy. There’s no special equipment required—using a blender and food processor is about as fancy as it gets—and the ingredients are easy to find. You shouldn’t have to spend a lot of time and money or slave over a stove to work nutritious, delicious food into your life, and with these dishes, you won’t have to. \u003cbr\u003e\u003cbr\u003e My goal has always been to expand the community of chia aficionados. When you’re on to a good thing, why not share it? Now you can also be part of the chia love train. Use this book not only to treat yourself to food that tastes terrific and boosts your well-being but also to indulge and nourish your family and friends. They’ll thank you with every delectable, delightful bite.\u003cbr\u003e\u003cbr\u003eChia fundamentals: from choosing to using\u003cbr\u003e Everything from sourcing and storing chia to working it into a dish is very, very simple—a snap. Here are the details.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eSelecting Chia\u003c\/b\u003e\u003cbr\u003e For the most versatility, I recommend that you have both black and white chia seeds on hand. Most recipes call for using one color or the other, or give you a choice between the two, but consider it a suggestion. You should feel free to choose whichever shade you prefer or to even mix them if you like (there is no taste difference). Some recipes utilize milled chia, which combines well with flour and makes a good flour substitute itself, so have that in your pantry as well—or simply grind the whole seeds on your own as needed using a spice meal or clean coffee grinder. \u003cbr\u003e\u003cbr\u003e There are a couple of other types of chia on the market as well. Chia oil is essentially concentrated omega-3s, though it comes to you without the seeds’ fiber and protein. The oil is mild tasting and is generally used in salad dressings and baking. Chia bran is a form of chia with the omega-3 fatty acids removed and the fiber and protein left intact. I don’t use either in this book or at home—I’m personally a fan of the whole chia seed with its complete package of nutrients—but if you’re interested in experimenting, it’s nice to know there are several chia options.\u003cbr\u003e\u003cbr\u003e Chia is primarily a tropical or subtropical crop, so most of the seeds you’ll find on the market come from Mexico, Central and South America, or Australia. I love to buy locally, and generally do, but one of the foods I make an exception for is chia. What I’m firm on, though, is buying USDA certified organic chia. Chia isn’t a particularly pesticide-ridden product. Because of its antioxidants, it’s mostly resistant to pests if grown in its native lands, so many growers in Mexico and Central America don’t use pesticides. However, most of the nonorganic growers do use herbicides and synthetic fertilizers, and since I’ve found I’m sensitive to chemicals (and I believe Mother Earth is, too), I opt for certified organic. Organic chia can be slightly more expensive (although not always), but if it fits into your budget, look for the USDA organic seal on the package to know you’re getting the real thing. I think the benefits of organic are well worth any extra cost, and at Mamma Chia, it’s what we’ve chosen to sell ourselves: we offer USDA certified organic bagged chia, as well as certified organic chia beverages and snacks (www.mammachia.com).\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-------------------------------------------------------\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChia green superfood smoothie\u003c\/b\u003e\u003cbr\u003e This superfood cleanse-style smoothie makes a supersatisfying snack. The apple juice and grapes give it just the right amount of sweetness, while the ginger and lemon provide a nice kick. If you add in a small handful of raw almonds and enjoy the whole recipe for yourself, you’ve got the perfect meal replacement. \u003cbr\u003e Serves 2 \u003cbr\u003e\u003cbr\u003e 3⁄4 cup 100% pure apple juice (not from concentrate), at room temperature\u003cbr\u003e 1 tablespoon white chia seeds \u003cbr\u003e 1 cup firmly packed fresh baby spinach or baby kale \u003cbr\u003e 1 cup seedless green grapes, frozen \u003cbr\u003e 1⁄2 cup chopped, peeled or unpeeled, English cucumber\u003cbr\u003e 1⁄4 Hass avocado, peeled\u003cbr\u003e 1⁄4 cup loosely packed fresh mint leaves\u003cbr\u003e 2 tablespoons freshly squeezed lemon juice (from about 1 small lemon)\u003cbr\u003e 2 teaspoons peeled, grated fresh ginger \u003cbr\u003e\u003cbr\u003e In a liquid measuring cup or small bowl, whisk together the apple juice and chia seeds and let stand for about 20 minutes. (Makes about 7⁄8 cup apple-chia gel.)\u003cbr\u003e\u003cbr\u003e Place the apple-chia gel, spinach, grapes, cucumber, avocado, mint, lemon juice, and ginger in a blender. Cover and puree until smooth. Pour into two glasses and serve immediately. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46303055937765,"sku":"NP9781607746645","price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607746645.jpg?v=1767738664","url":"https:\/\/k12savings.com\/products\/the-chia-cookbook-isbn-9781607746645","provider":"K12savings","version":"1.0","type":"link"}