Posts Tagged ‘chia seed recipes’
Happy New Year! Presenting…the Best of ChristianBates.com in 2011!
To develop superfood products, I have taken a 5 month break from writing and video making for ChristianBates.com. However, I am fully charged to reach out, educate and entertain in 2012. Stay tuned!
In the meantime, please pick from the best of my 2011 posts (includes hilariously informative videos and articles). Go ahead, click on the links below (They will open in new windows or tabs so that you can easily come back to this page):
The Cacao Rap (Music Video): As fly as the It’s Gettin’ Real in the Whole Foods Parking Lot rap or even flyer? You decide.
Gathering Spring Water For My Hot Tub: The ‘How To’ adventure you MUST see!
Superfoods Song (Music Video): Me on the mic; 80+ superfoods sung in a high speed Mexican Hat Dance.
Simple Raw Chocolate Hazel Nut Mylk Smoothie Recipe: A scrumptious liquid recipe that was put into a gluten-free cooking book.
High Fruit? Low Fruit? Or Fermentation? (Video and Article): The ancient secret of fermenting the sugar out of your favorite fruits to make tantalizing low-glycemic elixirs!
6 Unique Kefirs (with Video): Everything you can do with the best ferment ever!
Japan’s Nuclear Fallout To Hit Western North America and What To Do About It: Educate yourself.
Anti-Radiation Elixirs (Video with 2 Recipes): A savory soup and sweet superfood smoothie, Mmmmm.
The Best Compost Ever! (Video: Composting At Home Explained): Let me show you how it’s done.
Raw Superfood Cream-filled Chocolate Easter Eggs Recipe: I can read your mind, “I want!”
Kelp Chips Recipe, like Kale Chips but BETTER: Kale is great, but Kelp is wild!
Get Your Natural Game On! (HOT CONTROVERSIAL Video): Make this fascinating video go viral now.
My Facebook Community Created My Superfood Smoothie (VIDEO): 1st time it’s ever been done.
Make 2012 your year for extraordinary health,
Presenting: My UnCoffee Ice Creme Sundae…drizzled in raw chocolate sauce! This outrageous dessert will nourish your soul’s desire for both nutty coffee-like richness and herbal medicine. Here at ChristianBates.com I combine the satisfying world of gourmet delicacy with the healing world of tonic herbs, superfoods, and wild foods.
1 cup tonic herb tea
1 cup organic pecans, soaked
1/2 cup soaked and spouted black wild rice (soak in spring water for a day, rinsing a couple times)
2 large eggs, de-shelled (Vegans: Use a few dashes of non-GMO soy lecithin and a dash of olive oil instead)
4 Brazil nuts, soaked
1 teaspoon chia seed
Blend on high in a high-speed blender for 45 seconds. Strain through 3 nut mylk bags (1 inside the other to create a 3 layered bag) into a bowl. Pour back into a clean blender and add:
3 tablespoons Dandy Blend (herbal, gluten-free coffee flavoring powder)
2 tablespoons birch xylitol
1 tablespoon cold pressed olive oil
1/4 teaspoon stevia extract powder (KAL and NOW brands have a great non-bitter flavor). Use a dash more to taste.
Few pinches sea salt
Blend well. Pour into a bowl and place in freezer for several hours or pour into an ice cream maker if you have one. Serve in rounded scoops, sprinkle with blue green flakes, vanilla bean powder, and drizzle with warm my low-glycemic chocolate sauce:
LOW-GLY CHOCOLATE SAUCE RECIPE
1/4 cup birch xylitol
1/4 cup raw cacao powder
3 tablespoons tonic herb tea or spring water
1 teaspoon olive oil
1 teaspoon raw almond butter
1 pinch stevia extract powder
Blend in a blender on medium-low for 5 – 10 minutes or until all the xylitol crystals are dissolved. Pour into jar or bowl and warm in low-temperature oven for a few minutes before serving on ice creme.
Note that my Low-Gly Chocolate Sauce recipe is proportionately high in birch xylitol. Be careful not to have too much at once or the xylitol will make your stomach uncomfortable. My other xylitol-sweetened recipes usually have a low, diluted amount of xylitol where it doesn’t pose this issue, but in this case – to replace typical sugar syrup content of all other chocolate sauce recipes – I used more of the very low glycemic birch xylitol.
My mission is to create recipes and formulae that combine rich flavors, ancient herbs, superfoods and wild foods, in a way that inspires people to take charge of their health and have total joy doing so. The latest pinicle of this mission is my book Superfood Beauty Elixirs. Please purchase a copy today so that you can join me in creating paradise on Earth and in your body one slurp at a time!
This article marks the first of many “Wild Food Closeup” posts where I describe my favorite accessible wild foods and provide top notch recipes that use the featured wild food as a main ingredient.
The delicious Brazil nut (Bertholletia excelsa) is one of the most accessible wild foods on the planet because – chances are – it is imported right to your favorite stores. Almost all Brazil nuts you can buy are wild-crafted in South America, where the up to 170 foot tall, up to 1000 years of age Brazil nut tree is native. The nuts (botanically they are not nuts, but seeds) are imported conveniently naked out of “shell.”
The Brazil nut tree has rarely been cultivated because it requires the long-tongued orchid bee to be pollinated and bare fruit. The orchid bees require the nearby presence of the orchid Coryanthes vasquezii. The male bees pollinate the orchid and must acquire the scent of the orchid to attract the female bees. The female bees pollinate the coiled Brazil nut flower. No orchid, no bee population. No bee population, no pollination. No pollination, no fruit which contains the Brazil nut.
This pollination intricacy is actually good news because it means that the Brazil nut has therefore escaped thousands of years of agricultural cultivation, a man-made process than generally ends up lowering the mineral and medicinal content of the end food cultivar. Equally as good news is that this necessarily provides income for tropical forests without destroying them.
In the health-world, Brazil nuts have been made famous for containing a phenomenal amount of the trace mineral Selenium, which is a necessary co-factor in just about every system, organ and gland of the body. Most foods and soils are low in Selenium.
Brazil nuts are one of my favorite foods because they are both wild and caloric (and did I mention yet: also incredibly delicious!). We hear about wild foods like dandelion, miner’s lettuce and reishi mushroom, but those foods don’t give us the calories, oils and bulk proteins (in other words, the macronutrients) that we humans need. To find a wild food that is both therapeutically nutritious and abundant in calories is actually rare and requires either a lot of knowledge to find and wild-craft ourselves or an industry out of Bolivia, Brazil and Peru that harvests 20,000 tons of Brazil nuts per year (which is down from over 100,000 tons in 1970!)
Be wary of Brazil nuts that have been sitting around in a bulk been for a while, exposed to light and dirty hands. If your Brazil nuts acquire a slightly moldy flavor, which is common, it means that aflatoxin has developed and they should not be eaten.
Most nuts and seeds we can buy (sweet almonds, English walnuts, etc.) are cultivars that are just not as virile and full of life-force medicine as their wild origins. But choosing to add in wild Brazil nuts allows us to easily transition into a diet-lifestyle that generally makes us more “virile and wild” in our health. Get yourself some high quality organic Brazil nuts and start making some amazing recipes today.
Recipes using plenty of Brazil nuts:
RAW GREEN BRAZILLY ONION BAGEL
Place the following in a large bowl:
3 large onions, peeled and cut into pieces
2 cups Brazil nuts, soaked 1 to 24 hours
3/4 cup olive oil
3/4 cup ground chia seed
1/3 cup tonic herb tea
2 teaspoons sea salt
2 cloves garlic, peeled
Several dashes of spirulina
OPTIONAL: 1/2 teaspoon chipotle, cayenne or chile pepper of choice
Mix with spatula in bowl. Then push through a slow moving juicer with the solid (not porous) plate in place into another bowl. Mix on more time and place on solid-sheeted dehydrator trays into “half bagel” shapes (like thick pancakes with holes in their center.) Dehydrate at about 120*F for a few hours, then flip onto screen trays and dehydrate a few more hours until crispy on the outside and somewhat moist on the inside.
RAW CREAM “CREME OF NUT BUTTER” CHEZE
2/3 cup Brazil nut butter (make this by blending Brazil nuts in a food processor until creamy)
2 tablespoons + 1 teaspoon freshly squeezed lemon juice
1 tablespoon + 1 teaspoon spring water
2 teaspoons hemp seeds
2 teaspoons birch xylitol, honey or your favorite healthful sweetener
1/4 teaspoon sea salt
Blend in a blender until thick and creamy. Spread on your Raw Green Brazilly Onion Bagels.
Want more exquisite wild-food-containing raw recipes? Then my book Superfood Beauty Elixirs is just for you. Visit www.SuperfoodBeautyElixirs.com to read all about it (I know you’ll love it) and don’t forget to tell your of similar mindset friends!
Enjoy my video on Making Raw Superherb Hot Chocolate:
Place the following in a blender:
~2 cups spring water
~1 cup hot Superherb tea (strain a pot of tea containing spring water and your favorite tonic herbs of choice, e.g. Reishi mushroom, chaga mushroom, horsetail, gynostemma, etc.)
~1 cup walnuts, soaked 1-24 hours
~2 teaspoons milk thistle seeds
~1 teaspoon chia seeds
Blend on high for 30 seconds and strain into bowl through nut mylk bags. Pour back into blender and add:
~1 cup more hot Superherb tea
~2 heaping tablespoons raw cacao powder
~1 1/2 tablespoons birch xylitol
~1 tablespoon + 1 teaspoon raw cacao butter
~1/2 teaspoon NOW brand organic stevia extract powder (or 1/4 teaspoon if your tongue is sensitive to stevia)
~1/2 teaspoon ground vanilla bean powder
~1/4 teaspoon maca powder
~1/4 teaspoon sea salt
~2 droppers-full Oceans Alive liquid marine phytoplankton
Blend on high for 15 seconds. Pour into mugs and sprinkle with cinnamon powder. Celebrate the solstice with soul-warming sips of your Superherb Hot Chocolate!
Do you want more superfood-rich, low glycemic elixirs! Then invest in my book “Superfood Beauty Elixirs: Mouth-watering liquid nutrition for immunity, weight loss and longevity in 5 minutes flat!” CLICK HERE for eBook version and CLICK HERE for spiral bound version. Makes the perfect holiday gift too!
Learn how to make the most aromatic, delicious crusty-outside-moist-inside warm raw bread rolls (gluten-free, grain-free) that you can serve as one of your keynote items on your holiday table!
“Don’t forget the bread rolls!”
I remember filling up on the herbed (onion and thyme) refined-wheat bread rolls as a kid. I stopped eating processed foods with all their side effects at age 18, so all my past obsessions with foods were “as a kid!” Now it’s time to kick-start the holiday season (mine and yours) with kick-butt nutrition that satisfies your stomach’s heart, your nostalgic tastes, and your body’s many nutritional needs for Superfood nutrition. There will be NO post-dinner zombies this year, only the energized serene feeling that uncompromised-quality superfoods like my Ultimate Holiday Thyme Bread Rolls.
Ultimate Holiday Thyme Bread Rolls topped with avocado, a nutty stuffing, sprouts and generous globs of miso-mushrooms gravy!
Ultimate Holiday Thyme Bread Rolls Recipe
Feed through the top of a food processor with the shredder blade (single cut shredder blade, NOT the small holes grater blade), or slice thinly with knife:
2-3 medium-large onions, peeled and cut into smaller pieces.
Place onion shreds into large bowl.
Blend in a food processor (now with “S” metal blade) into a meal consistency:
3 cups organic sunflower seeds or organic fresh non-rancid walnuts or black walnuts if you can get them. OPTIONAL: Soak, rinse and germinate nuts/seeds ahead of time.
3/4 cup chia seed
1 tablespoon sea salt
1 clove garlic
Then add and blend again until dough-like:
1/4 cup cold-pressed olive oil
2 tablespoons fresh thyme or dried cut and sifted thyme
Add this batter to the bowl of onion shreds and sprinkle in:
1 tablespoon freshly squeezed lemon juice
2-4 teaspoons Longevity Power Longevity Spirulina
OPTIONAL: Longevity Power Maca Bliss
Mix and mash with your bare clean hands and shape into bread roll shapes of your choice and place on dehydrator trays. Dehydrate 6 hours, then turn rolls over and dehydrate another 4-12 hours. Dehrate longer if you want crispy rolls, shorter if you want extra moist rolls. Serve warm from the dehydrator. Have the Best Holiday Season Ever!
Need something to add to your salad? Having a party? Need something hearty and delicious for any reason? Then make my raw dairy-free White Nacho Cheeze! You have the option of adding chia seeds (rich in beautifying omega3 fatty acids) or fresh aloe vera (rich in skin and organ-healing sulfur and immune system healing polysaccharides) to this recipe, either one makes the cheeze creamy and fluffy.
Blend the following in a high speed blender until creamy:
1 Cup Organic Brazil Nuts, soaked 1 to 24 hours
1/2 Cup Organic Pumpkin Seeds, soaked 1 to 24 hours
1/4 Cup Spring Water
Juice of 3-4 Large Organic Lemons
2 Tablespoons Organic Cold-Pressed Olive Oil
2 Tablespoons Organic Cashews, soaked 1 to 24 hours
1 teaspoon Chia Seeds OR 1 Tablespoon Fresh Aloe Vera Inner Gel
1/4 teaspoon sea salt
1/8 teaspoon organic jalepeno powder OR 1/4 teaspoon fresh organic jalepeno
2 medium-sized garlic cloves, peeled
If your blender does not “grab and vortex” the ingredients, add a little more spring water or lemon juice and/or use your blender’s plunger rod. Serve on salad, with organic vegetables, and/or with these:
P.S. Like superfood-containing recipes? Then you’ll LOVE my new eBook “Superfood Beauty Elixirs: Mouth-watering liquid nutrition for immunity, weight loss and longevity in 5 minutes flat!”