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foodopia:

dark chocolate pistachio cookies with sea salt: recipe here

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(via serpensortiablack)

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In Mexico chia seeds are often stirred into fruity drinks where they turn gelatinous and add a nice texture to the beverage. Chia was a prized “superfood” for the Aztecs who took advantage of the seed which contains protein, fiber and omega-3 fatty acids including high amounts of alpha-linolenic acid. Chia can be used in breads and baked goods as well, but I find that making Chia Fresca is the quickest, easiest and most delicious way to get some chia seeds into your diet.

When the seeds absorb enough liquid, the outer layer creates a gelatinous film around the seed, so you can drink it effortlessly. The seeds themselves have a grassy flavor if you crunch them open, but the gelatinous layer keeps the seed intact so the hydrated seeds impart zero flavor to your beverage. When the seeds outer layer has absorbed enough liquid, it reminds me of a tomato seed with that slippery, outer covering, but on a much smaller scale. Chia seeds are tiny, about a millimeter long and they are a mottled brown and gray.

Healthy, cheap recipes. ›

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foodopia:

Top polenta with sun-ripened tomatoes, garlic, sage, pine nuts, and goat cheese in a cast iron skillet for a simple, comforting meal.

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fit-to-row:

Smoked Cheddar Cheese and Asparagus Quiche

foodwhore:

Bite-sized Baked Brie