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, by Debbie Dooly
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Product details
File Size: 4015 KB
Print Length: 246 pages
Publisher: For Dummies; 1 edition (May 27, 2014)
Publication Date: May 27, 2014
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00JUUZOPW
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#480,528 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
If there is an ideal place to seek out the versatility of Chia, then Cooking with Chia for Dummies is certainly it. I always thought that chia was nothing more than something to spread on terracotta figurines with which to grow pretty, grass-like strands for decoration, but it is so much more, and it is quite versatile, too.This book provides cover-to-cover recipes, which make use of chia in just about every conceivable way, from breakfast to suppertime staples, with snacks, beverages and desserts galore...there are so many appealing recipes from which to choose, that it is almost unimaginable that anyone would be disappointed with the options - there are yummy chia cookies, too!.I appreciate the single page layout of the recipes; ingredients are listed to the left, and compact, numbered steps are easy to follow, so that even I have the ability to prepare my chia-boosted treats perfectly, and quickly. Each recipe notes the preparation, cook time, and yield, making planning even simpler.This is an excellent cookbook for anyone interested in the fantastic health benefits that chia provides. This is a great book for cooks, both young and old, who appreciate a variety of delicious recipes that are built upon simplicity.
This book is going to be your excellent choice if you want to find out the basic information concerning chia seeds, their history and how to use them in cooking. I found the book more interesting when reading the general information about the seeds regarding their place in a healthy diet. These little seeds are packed with a huge amount of nutrition and health benefits and for those reasons alone should be included in everyone's diet.There are over 125 recipes for how to add chia seeds to your daily food intake. In the center of the book there are eight full color pages showing finished recipes from the book. Making a peanut butter and jelly sandwich? Well, sprinkle on a teaspoon of chia seeds. Since they don't have any particular flavor of their own they blend in with anything you are eating. Pasta salad for lunch? Sprinkle in either whole or milled chia seeds. Grocery store having a special on fresh leeks? Why not make Butter Bean and Leek Soup where the chia seeds are sprinkled over the top of each serving bowl? I like that all the recipes given in the book are using the healthy versions for lower sugar and fat, even the baked goods. There is a little bit of confusion for me when there is a statement about not exceeding 350 degrees for cooking in the oven when chia seeds are an ingredient and then some recipes call for 375 or 400 degree oven temperatures for baking breads. Generally I would say this book taught me that chia seeds are most often going to be added to a cooked recipe after the cooking process is finished. Using chia seeds as a thickening agent seems to happen most often with recipes that are not cooked, but mixed together and then allowed to chill. Those are broad statements, but for the recipes I tried this was the case.If you have dietary restrictions; vegetarian, vegan, gluten free, allergies, this book will address those issues as they can be effected by using chia seeds. I think these recipes fit very nicely for someone who wants to adapt them for the vegetarian diet (Lacto-ovo vegetarian, Lacto vegetarian, Ovo vegetarian, Pescetarian).I like the information and advice I received on what to look for before you buy that bag of chia seeds. What are the black specks, the white specks, the brown specks? Will I really use the milled seeds often enough to have both whole and milled seeds in my pantry? How to store the chia seeds and their expected shelf life was useful information for me. I think I can safely say the information included in the book was of more value to me than the actual recipes. Still, a great value to answer the questions you have about how to easily get this superfood into your diet.
If you are researching this book, chances are you're curious about the reasons for chia's rise in popularity, as well as the claims made on its behalf. Perhaps you're trying to diversify what you eat, both for adventure and for health.I've seen chia seeds on store shelves and on the menus at healthful restaurants, and tried them a few times. However, before reading this book, my longest-running interaction with chia was the bag of chia-buckwheat-hemp cereal I tried feeding the whole family that ended up being left to two of us to finish. Let's just say that was healthful, but it surely was not the most rousing endorsement of a product.However, after working my way through this book, I was inspired to give chia another try. Although I'm not convinced of its "miracle" properties, chia is a healthful addition to one's diet. The informational section of the book was especially useful and informative, and helped me explain why a fresh bag of chia had appeared in our pantry after the earlier cereal episode.The recipes also are well-chosen, and the ones I've tried so far have come together as described. They're also vegetarian- and vegan-friendly, which I appreciate in our mixed household of omnivores, an almost-vegetarian and a vegan.
Growing up in an era where chia was reserved for "pets", I've been slow to get on the bandwagon of the awesomeness that is being proclaimed from the heavens. CHIA! Great source of Omega-3 fatty acids, fiber, iron, calcium, magnesium, and zinc! I got some chia seeds, and following the advice of a friend, reconstituted them for a breakfast that was, well, very slimy. This lead to a hesitancy to try it again, but since I had a bag of it, when the opportunity to review this book appeared, I thought it was worth the try.As with all the "Dummies" books, it's an easy read, with clear guidelines, pointers, and recipes. It has tips to include just the whole seeds in sandwiches, salads, soups, or use as a thickening agent. It also had good information when to use milled vs whole seeds, and tips for reducing some gastro discomfort that might arise if you eat seeds. (clue: drink lots of water with it!) Recipes in the book use lower fat and sugar ingredients for a healthier version. The chia brownies are kinda the bomb, I have to admit.I still feel weird eating whole chia seeds, and have found a few recipes from the book that will work for a morning meal for me. I haven't noticed any great life changing events (no weight loss, no great energy surge, no change in demeanor) from consuming chia, but I appreciate that I have another healthy option to add to my dietary routine.
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