The Chia Challenge!

[Thermomixer]

You can also sprout buckwheat and use it raw in tabouleh - it's really nice.  You just soak overnight, then put it into a couple of jars or a sprouter for another 24hrs, rinsing a couple of times during the day.  The soaking and sprouting makes the buckwheat just as soft as if you've cooked it, and it's still full of enzymes and all the nutrients completely intact.  Everyone I make it for loves it and are surprised when I tell them it's raw.

Thanks greenie, I need to get back to sprouting.  There was a program of Cook & Chef the other day where they were talking about microherbs - it is just so easy, but you need to start, then you can't stop.

I haven't perfected the GF bread yet - is pretty heavy and, well.... blobby... any tips?

Haven't tried any sorry, if I hear anything I'll let you know.

[greenie]

OK, must give the bread another go then... and try a couple of different recipes - thanks for the link

The buckwheat doesn't taste at all like alfalfa spouts... it just tastes like buckwheat - nutty and mild.  It really is yum.  And so much easier to digest because there are digestion inhibitors (can't remember name or be bothered to look them up - sorry ) in the seeds that helps them stay intact when they get eaten by animals (including us).  When the seeds start to sprout (even if you just soak overnight), these inhibitors change chemically because the seed thinks it's about to start growing (vs get eaten).  And the enzymes in the seeds start cranking because they are busy trying to help build a new plant, so instead of destroying them by cooking, so keep get to utilise them in your own body when you eat them in the raw sprouted grain/seed

OK, enough blabber

[Thermomixer]

Thanks for that info greenie - I love lots of different sprouts - radish, cress, mustard, coriander, they are all superb.  Have to try the buckwheat shoots.

[brazen20au]

thank you greenie, i'll give it a try!

[lucjar]

I have used Chia in breads, cakes and muffins but I always add it in last.  It reminds me of Poppy Seeds and my kiddies have not complained yet 

I always used puffed amaranth in my little one's baby foods.  In fact, I swear that it was the only thing that kept him (and his immune system) going sometimes (his allergies and sensitivities were crazy when he was younger).

[Thermomixer]

Thanks for the tip and bumping.  MrsT always loves her chai - so might have to start putting it into dishes to flavour them.  Might try chai junket.

Thanks brazen    - I'm ignorant !! 

[brazen20au]

chai or chia? quite a difference

[Thermomixer]

LOL - dah - need to read properly !!!  Forget that - still need to try chia 

[cathy79]

Have just purchased some "Chia Power" Black and White Chia Seeds, and have started adding a tablespoon to all my baking - muffins, biscuits, bread etc.  The seeds are so tiny and flavourless that so far no one has noticed. 

With most foods, some experts praise their nutritional value while others say it's not good for us.  I haven't read anything negative about Chia Seed.  Anyone else have thoughts?

[I Love Bimby!]

chai or chia? quite a difference

LOL - dah - need to read properly !!!  Forget that - still need to try chia 

Ohhh I've read this whole topic thinking it was the same thing and being quiet confused     Thanks for the clarrification! Now I understand the bakers delight add for Chia bread.... and I thought that this whole Chai fad was going a bit far 

[Ceejay]

Now I understand the bakers delight add for Chia bread.... and I thought that this whole Chai fad was going a bit far