Tag Archives: omega 3

Super-easy raw chia seed mousse for easy-to-get omega 3

1 Jul
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I was running late for work one morning so took my chia seed mousse to go…

What do a Queensland nutritionist and a Belgian High St chain of cafés have in common?? Raw food innovation?? Really??

While in Oz at Christmas I was lucky enough to meet a great nutritionist called Lynne Preece based on the Sunshine Coast, who consults and runs healthy eating workshops that make sexy slim beach bunnies even sexier and slimmer. Despite not being a beach bunny (in the broadest definition of the term) – I found her advice practical, insightful and in particular, tried replacing raw porridge oats soaked in coconut water for chia seed jelly.

Fast forward 3 months, back in London, I popped into a Belgian High St café Le Pain Quotidien for an early cup of tea before work. Le Pain Quotidien is a “nice” spot to meet people for a business-type chat, have a cheeky latte and a salad but I wouldn’t have rushed there for edgy raw food innovation. Until now! What a surprise to find chia seed mousse on the menu!!!

Chia seed mousse at Le Pain Quot.

Chia seed mousse at Le Pain Quot.

What is the fuss about chia seeds anyway??  As I mentioned in my previous chia seed blog, chia seeds have loads of benefits from good old weight loss to providing exceptional quality anti-oxidants. For me, the number one superbenefit, is that they are packed with hard-to-get omega 3, which as we know is great for cholesterol and therefore heart health as well as brain cell development and therefore mental/brain health. The main thing with the omegas, as you probably know, is to keep omega 6 and omega 3 in balance of something close to 2:1. With omega 6 in most oils, you can imagine we’re usually overdosed on it and therefore properly out of whack. In fact, this research paper suggests that most of us in the Western world have a ratio of 15:1. Yikes!!!  Chia seed mousse is a sensational way to keep the balance in check before the day has even begun…

There are tonnes of ways to prepare chia jelly/mousse/porridge. Lynne’s recipe here suggests soaking in orange juice, Le Pain Quotidien soak them in milk with a fruit confit on top.  Inspired by both Lynne and the High St, I’ve finally experimented enough and settled on my favourite way to make chia seed mousse.

INGREDIENTS

2 tablespoons of chia seeds
1 cup of coconut milk (not from the can…)
1 vanilla pod

METHOD

Soak chia seeds in coconut milk overnight (stir after 30mins and again just before going to bed)

TO SERVE

1. Straight up with walnuts (more omega 3), pumpkin seeds (omega 6) and fresh berries.
2. If I need a little morning chocolatey boost, I add a teaspoon of raw cacao (omega 6).
3. Grated apple and cinnamon.
4. Banana and cinnamon with a splash of maple syrup.
5. Let your imagination run wild.

SOAKING ALTERNATIVES

Coconut water is always sensational

Any old juiced juice leftovers are great too. I don’t have a pic – but half a cup of beetroot and applejuice makes for a really gorgeous (and delicious) liver-friendly breakfast.

Super simple super food with super benefits  – you really have no excuse! And neither do I for that matter.  For the record – Lovely raw Rob at Funky Raw sells a kilo for only £18 (only in UK)…Bargain!

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Deliciouso Italiano raw linseed crackers

20 Oct

Italian raw crackers and smashed avo…the perfect raw emergency desk lunch

If you’re anything like me, you’ll more often than not be chained to your desk over lunchtime – making it unnecessarily ambitious to eat well.  If I’m in a hurry and short of green leaves, I usually grab the emergency oat crackers from my drawer and smash some  on some avo with a splash of lemon juice. In the spirit of pursuing rawdom – I decided to explore raw cracker production with my beloved dehydrator.

The raw ingredients
1 cup of raw linseeds
1.5 cups of water (I used filtered but that’s another story)
Dash of salt
Tablespoon (or more) of oregano (but also think basil, wasabi powder, chilli…it’s endless)

Linseeds crackers on the way – thick layer – predehydration

 The recipe
Soak the linseeds in the water and salt overnight until they’re nicely swollen and plump. Add the oregano (or other flavourings) and spread thickly on a dehydrator mat (or oven tray if using the oven). Dehydrate on 45 deg C for 16 hours  – and there you have it – raw Italian crackers.

For the record:

Linseeds are a product close to my Australian heart and heritage. Roughly some time in the 30’s, my great Grandfather established a company called Meggitt Linseed Oil, which fed highly nutritious omega oils to various livestock throughout Australia until more sophisticated mass produced feeding systems were introduced.  Meggitt Linseed Oil also oiled the nation’s cricket bats…

Getting back to the facts – described by the Guardian newspaper as power houses of nutrition, linseeds are very low in cholesterol and sodium but rich in magnesium, phosphorus and copper, as well as providing an excellent source of dietary fiber, thiamin and manganese. Also according to Vital Health Zonelinseed seeds contain many beneficial nutrients, such as protein and minerals and omega-3 fatty acids in the form of lignans. Lignans are phytoestrogens, which have a positive hormone-like action in the body. Lignans have very strong antioxidant properties as well as strong anti-cancer properties. Various studies have shown that phytoestrogens can possibly prevent some types of cancer, including oestrogen-dependent breast cancer, as well as colon and prostate cancer.

Every day I add a tablespoon of linseeds to my raw porridge soaking them in coconut water beforehand…but from now on I’ll also be smashing my avo on my raw crackers…