Ch-Ch-Ch-Chia! Salba CHIA Review and Giveaway!

Give it up for CHIA seeds! They've been around a while! But now, are all around us as a super food!



I have to admit, when I first saw CHIA seeds to eat on the store shelves, I chuckled. After all, when I was growing up, Chia Pet Heads were all the rage.

The question wasn't IF you had a Chia Pet, but what head you had. They had everything, and apparently still do!

Nutritionally, Chia seeds are still a newcomer in my household. I didn't realize how absolutely amazing they were and the endless possibilities of things I can make with them! Now, I'm just a completely geeking out for Chia. Thank you Salba Smart for the opportunity to review these beautiful little morsels! I can see why you are so excited about Chia!


My personal research resulted in an overwhelming amount of information. For example:  40+ Ways to Use Chia Seeds , An article from Huffington Post entitled, Chia Seed Uses: 10 Surprising Ways to Use Nature's Superfood, or, my personal favorite, Top 10 Health Benefits of Chia Seeds.

Let me go ahead and touch on those awesome health benefits first!

Chia seeds provide quite the nutritional boost. After seeing the following chart off of Salba's site, I was in shock! What a powerful punch (KA-POW!) these little super-seeds have!

From Salba Chia Website

"Salba Chia is incredibly nutrient dense, contains no trans fat and is naturally gluten free. If that’s not smart enough, it is also Non-GMO Project Verified and the only form of chia used in clinical health and medical studies. Just a 15g serving a day of this potent superfood will bring your daily nutritional intake to the top of the class." Salba


Not to mention what you can do with Chia!


Run out of eggs? Soak 1 level tablespoon of chia seeds with a quarter cup of water to make an egg substitute for baking cakes and cookies!

Use chia seeds to make jams and jellies! No pectin needed!

Use seeds instead of bread crumbs to hold meatballs together, gluten-free alternative.

Use ground seeds and mix with hot milk to make a porridge

Use ground seeds with gluten free flours to make a delicious pizza crust!

Add it into smoothies, salads, stir fry or anywhere else you just want a nutritional boost

SO many ideas! 
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Now for my own experimentation! Muhahaha! I consider both a phenomenal success! :)



I love, love, love canning! I can jams and jellies yearly. It's a family & friends event to go to our local farms and pick berries. Then I spend hours over the stove cooking, straining, canning, burning myself... if you're canner- you know! The result is worth it and highly sought after. Homemade is just better!

Cranberry sauce has always been a favorite of mine. I fondly remember sitting in front of the television as a kid (and maybe as a big kid- you have no proof!) eating a can of jellied cranberry sauce with a spoon. My mother told me later that cranberries is what she craved during pregnancy. I'm not sure if that is an explaination for her cravings, or a serious coincidence, but it still makes a great story (and was my excuse for many years for eating the whole can to myself.)

Our family is trying to cut down significantly on processed sugars. I had a bag of cranberries, and chia seeds. I was pretty impressed with this experiment of Chia Cranberry Sauce! Feel free to try this for yourself with a big turkey dinner, maybe?

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Jaana's  Salba® Chia 

Cranberry  Sauce



1/4 cup Salba® chia seeds
1/2 cup water

1 12oz bag fresh cranberries
1/3 cup Agave nectar
1 tsp ginger zest
1 tsp orange zest

1 cinnamon stick.

1. Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes
2. Heat cranberries, agave nectar, cinnamon stick and zests to a boil, stirring constantly. Lower heat and simmer until cranberries are soft and a majority pop! (about 10 minutes). Keep stirring so the mixture doesn't scorch.
3. Mash berries with bottom of heat-proof jar or potato masher. 
4. Stir chia seed mixture into cranberry mixture. Remove from heat and let cool for at least 10 minutes.
5. Remove cinnamon stick.

If mixture is too tart, add more agave nectar to taste. Eat warm or refrigerate until ready to serve.

Enjoy!


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Jaana's  Salba® Chia 

Gluten-Free  Ancient  Grain  Pizza  Crust




1 tbsp ground Salba® chia seeds
2 tbsp boiling-hot water
3 cups gluten-free flour (I used ancient grain flour from Costco)
3 pk (4 tsp) active-dry yeast
2 tbsp honey 
1/2 to 1 1/2 cups (Baby-Bath-Warm water- don't over-think it!)
1/4 cup extra-virgin olive oil

oil for brushing tops of crust


Making the Salba® slurry: With ground chia in a small bowl, pour in 2 tbsp boiling-hot water. Whisk immediately and quickly to form a thick paste. Set aside to cool.

Combine dry ingredients. Put gluten-free flour and salt into the bowl of a stand mixer, mix until combined.

Activate the yeast: Put yeast, honey and baby-bath-warm water into a small bowl, stir gently. Yeast will foam when activated.

The dough: Add Salba® slurry to dry ingredients and mix for minute or so. Pour yeast water and olive oil in to dry ingredients. Mix on medium speed until dough comes together into a soft ball and feels soft and pliable. If the dough is too dry, add more warm water in small amounts until it feels right. 





Spray inside of bowl with non-stick spray (I used coconut oil), cover bowl with plastic wrap, & set aside for 1 hour to let dough rise. 



Preheat oven to 450° with cold pizza stone in the oven if you have one!. (If you feel comfortable cranking up the heat, going up to 550° is great! Just watch the dough carefully!- I put mine to around 500°!)

Rolling out the dough: 1/2 of the dough is equivelent to 1 pizza. Roll the dough to desired thickness on parchment paper. Our family prefers thinner crusts, you might like thicker.


Pre-bake the dough: Brush the top of the flattened dough with oil (I used avocado oil). Transfer dough from parchment paper to hot pizza stone. Pre-bake dough until it has started to crisp up and brown at the edges, about 8-10 minutes. (Depending on how hot your oven is, shorter times the hotter you have it cranked up!)




Top pizza with your favorite toppings bake for 8-10 minutes and enjoy! :)



Our pizza was topped with marinara, cheese, kale, leeks, tomatoes & seasoning


Yield 2-8in pizza crusts or 1-16in pizza crust.


For other great chia recipes, check out Salba's recipe section HERE!
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NOW FOR THE GIVEAWAY!!!!!!




Salba Smart Chia® has graciously offered to give TWO of my readers ONE bag of ground Salba Chia Seeds, and ONE bag of whole Salba Chia Seeds to try for yourself! What will you be making?


Good Luck! And Thanks for reading!


----D.G. Says



3 comments:

  1. Salba chia is a blend of the only 2 registered varieties (Sahi Alba 911 & 912) of chia among 80+ generic strains...
    80= Generic strains of chia WOW that's a lot!

    ReplyDelete
  2. it's good for your hair and nails.

    ReplyDelete
  3. Chia seeds instead of breadcrumbs in meatballs?!!! I had no idea you could do that! I want to try it soon!

    ReplyDelete