chia seeds Archives - Haleo

Mushroom stroganoff

Haleo — Thu, 24 Sep 2015 15:25:51 +0000

Growing up, beef stroganoff was one of my Gran’s signature dishes. I loved how warm and nourished I would feel afterwards and if I’m honest, I do miss it. But, as you will see at Haleo, we endeavour to replace old staples with other vege/cleaner alternatives, so we hope you like this one.

Taste wise, this creamy dish has an explosion of flavour thanks to the coconut milk, vegetable stock, smoked paprika and garlic. The spinach works as a good base with both the selenium-rich mushrooms and red onion whilst the walnuts add a real crunch to the dish. If you’re not a fan of walnuts, please feel free to leave out (but I think they really add something here). We love to serve this with cauliflower rice (but we add smoked paprika to the rice as it really gives it flavour).

Final tip: please ensure that you use good quality coconut milk (at least 75 percent coconut) and don’t forget to include our good friend the chia seed – as these bad boys help thicken the dish – just a little

Serves: 2

Ingredients

2 punnets of mushrooms
1 red onion
4 cups spinach (tightly packed)
½ can coconut milk
1 cup vegetable stock
1 tbsp. smoked paprika
1 garlic clove (crushed)
¾ cup walnuts (optional)
1 tsp. chia seeds
2 tbsp. coconut oil
Chilli flakes (optional)

Instructions

Cut the mushrooms into quarters followed by dicing the red onion.
Place a medium sized pot over a medium heat and melt 1 tbsp. of coconut oil. Add the red onion, crushed garlic and smoked paprika. Sauté until the red onion is soft and then empty the mixture into a small bowl and set aside.
Add a further tbsp. of coconut oil to the pot, followed by the mushrooms and gently saute until nice and juicy.
Mix the coconut milk with the vegetable stock and pour into the pot followed by the chia seeds.
Simmer for 10 mins on a low heat, stirring well. Add the walnuts, bowl mixture, then spinach and heat until the spinach is wilted. Add some chilli flakes if you fancy a bit of a kick!
Serve with cauliflower rice.

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Sleepover oats

Haleo — Tue, 23 Jun 2015 06:51:22 +0000

As you may see, we are BIG fans of oats! This gluten-free whole grain is packed with fibre and is a great source of slow releasing energy. This is a quick recipe you can do just before bed – as you sleep your breaky will be forming! Make sure you add the almighty chia seed, as this helps bind the dish.

We like to add blueberries and cinnamon before serving, but it is also awesome to have with a sprinkle of clean granola and other fun fruit too!

Serves: 2

Ingredients

1 cup gluten-free rolled oats
1½ cups almond milk
1 ripe banana
¼ cup chia seeds
1 tsp. cinnamon

Instructions

Mash up the banana in a medium sized bowl.
Add the other ingredients and whisk together.
Cover the bowl and place overnight in the fridge.
In the morning, uncover and stir the bowl before serving.
Add blueberries and or any other fruity/nutty topping you desire (including coconut).

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Sweet potato and spinach dal

Haleo — Mon, 13 Apr 2015 14:14:35 +0000

This lentil and sweet potato dal is both creamy and spicy, packed full of flavour and goodness. Since saying goodbye to red meat, my husband and I have gone nuts for lentils and making dal! The different spices in this dish triggers an explosion of flavour and it is exceptional comfort food. It is beautifully matched with cauliflower rice.

Serves: 4

Ingredients

1 tbsp. coconut oil
1 large red onion, (diced)
2 large cloves of garlic (diced)
2 tbsp. cumin
1 tbsp. coriander
½ tsp. chilli flakes
½ tsp. turmeric
¾ cup whole almonds
1 cup split red lentils
2 medium sweet potatoes (cut into cubes)
2 cups of spinach
½ can coconut milk
2 cups water
⅓ cup chopped coriander
1 tbsp. chia seeds

Instructions

Heat the coconut oil in a medium pot on a moderate heat and add the red onion and garlic.
Place the lid on the pot and allow the onion and garlic to gently soften for about 5 minutes, then add the spices and almonds and cook until the almonds become slightly toasted.
Add the lentils, sweet potato, coconut milk and water and simmer for around 30 minutes until the lentils have absorbed all the water and the sweet potato is soft.
Add the spinach and cook for a further 3-4 minutes.
Add the chia seeds, then take the pot off the heat and let stand for 10 minutes before serving.
Add coriander and serve (with cauliflower rice if desired).

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Queenie greenie smoothie

Haleo — Sun, 01 Mar 2015 10:10:17 +0000

The awesome thing about smoothies is that they are quick, tasty and easy to digest. You can pack a whole pile of phytonutrients into one easy drink! This fresh and lightly sweet smoothie is a real winner on a warm afternoon!

Serves: 1

Ingredients

1 cup almond milk (or another dairy free alternative)
1 ripe banana (peeled and preferably frozen)
1 cup of spinach (tightly packed)
1 tbsp. chia seeds
1 tbsp. almond butter
2 ice cubes
½ tsp. pure vanilla extract
Dash of cinnamon

Instructions

Place all ingredients in a blender, blend until smooth. Serve and enjoy!

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Chia breakfast berry pudding

Haleo — Tue, 10 Feb 2015 16:28:33 +0000

A great breakfast dish or delightful dessert, this pudding contains the incredible superfood the chia seed, once a staple food of the Aztecs, celebrated for its ability to sustain and provide energy. This super seed provides a good source of healthy omega-3 fats, and is a great addition to almost anything – from smoothies through to bean chillies.

Serves: 1

Ingredients

3 tbsp. chia seeds
1 cup of almond milk (or any other non-dairy alternative)
½ tsp. pure vanilla extract
2-3 tsp. raw honey
Handful of berries and almonds (I like to add blueberries and raspberries)
Dash of cinnamon

Instructions

In a medium bowl, place chia seeds, non-dairy milk, vanilla and honey and whisk together.
Cover and refrigerate for 48 hours (remember time is needed for the chia seeds and milk to thicken).
Serve in small dish or short glass, with berries and almonds on top and a dash of cinnamon.

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Coconut and avocado smoothie

Haleo — Fri, 02 Jan 2015 13:02:41 +0000

Don’t let the avocado put you off with this drink! Blended together with coconut milk and banana, this refreshing smoothie is a delightful drink for any time of the day. It has a very light sweetness (thanks to the dates) and incorporates our favourite champion seed – the chia.

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Serves: 1

Ingredients

1 banana (peeled)
½ an avocado
Juice of 1 small lemon
1 tbsp. chia seeds
3 dates
300 ml. coconut milk
1 tbsp. desiccated coconut
A couple of ice cubes

Instructions

Place ingredients in a blender and blend until smooth. Serve and enjoy!

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