I was lucky enough to be given a box of Nelson made CHIA drink. Chloe and her dad have created an amazing , health packed drink which is available through out NZ in cafes, health food stores and supermarkets…if its not at your local store ask them why not?! CHIA contains the richest plant source of omega 3, complete protein, antioxidants and essential nutrients…can’t get much better than that really.
I had loads of fun creating these recipes using CHIA’s 3 different flavours, the cashew cream was the all round favourite in my household.
Blackcurrant CHIA and Cashew Cream
Makes 1 cup, Prep time 5 min
½ cup cashews soaked for 30 min in boiling water
1/3 cup blackcurrant and apple CHIA drink
2 tsp maple syrup or honey
Pinch of sea salt
Put cashews, CHIA drink, maple and salt into high speed blender or food processor and blend until smooth.
Taste and add extra sweetener as desired.
Serve with anything that calls for cream- or with my Blueberry, Apple CHIA Crumble.
Blueberry and Apple CHIA Crumble
Serves 4, Prep time 15 min, cook time 40 min
3 medium cooking apples
30cm stick of rhubarb
1 bottle of blueberry and apple CHIA
1 tbsp coconut sugar or maple syrup
¼ cup coconut flour or oat bran
½ cup desiccated coconut
½ tsp cinnamon
½ cup chopped cashews
6 dates, chopped
3 Tbsp almond or soy milk
Preheat oven 180C
Peel core and thinly slice apples. Thinly slice rhubarb
In medium ovenproof dish place half of the apples and rhubarb and pour over ½ cup of CHIA drink then sprinkle with 1 tbsp of coconut sugar.
Repeat layer with other half of apples, rhubarb and ½ cup of CHIA and 1 tbsp coconut sugar. Press down firmly.
In a small bowl mix coconut flour, coconut, cinnamon , cashews and dates and massage honey and coconut oil through with your fingers. Stir through soy milk.
Sprinkle crumble mixture over fruit, cover and bake for 35-45 min until golden and bubbling.
Serve with my Blackcurrant CHIA Cashew Cream
CHIA Passion Popsicles
Makes 4-8 ice blocks depending on the size of your moulds, Prep time 15mins, freeze time 1-2 hours.
1 bottle of Orange, Passion fruit and Apple CHIA
2 frozen banana cut into chunks
4-5 tbsp almond or rice milk
2 tbsp maple syrup or honey
1 tbsp cocoa nibs- optional
4-8 small ice block moulds
Leave the frozen banana on the bench for five minutes to allow it to soften slightly.
Place in a good blender or food processor with 4 tbsp of the milk and syrup, blend until smooth- you may need to add a dash more milk.
If using cocoa nibs sprinkle a tsp full into the bottom of each mould, top each with a Tbsp of CHIA drink. Fill rest of mould with banana ice-cream mixture. Push in ice block sticks and freeze for 1-2 hours.
If you want chocolate banana ice-cream then mix in 2 tsp cocoa powder into the banana ice-cream mix.