Chia seeds are small, oval-shaped seeds that come from the plant Salvia hispanica, which is native to Mexico and Guatemala. These seeds have become popular in recent years due to their numerous health benefits.
Nutrition: Chia seeds are a rich source of nutrients, including fiber, protein, omega-3 fatty acids, antioxidants, and various minerals such as calcium, phosphorus, and manganese. Just two tablespoons of chia seeds contain around 11 grams of fiber, 4 grams of protein, and 5 grams of omega-3 fatty acids.
Health Benefits: The high fiber content in chia seeds can help promote feelings of fullness and aid in weight management. The omega-3 fatty acids in chia seeds have been shown to improve heart health, reduce inflammation, and improve cognitive function. The antioxidants in chia seeds help protect cells from damage and may have anti-aging effects. Additionally, chia seeds are a good source of calcium, which is important for strong bones.
Usage: Chia seeds are easy to incorporate into your diet. They can be sprinkled on yogurt, cereal, or salads, added to smoothies, or used as an egg replacement in baking recipes. Chia seeds can also be soaked in water to form a gel-like substance, which can be used as a thickener in soups, sauces, and puddings.
In conclusion, chia seeds are a nutrient-dense food that offer numerous health benefits and can be easily incorporated into a variety of dishes. They are a great addition to any healthy diet.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
