Chia seeds are a great addition to any meal; a nice inclusion of omega-3 fats, antioxidants fibre iron and calcium. Looking back on some recipes I’ve made with chia seeds has reminded me about their versatility. They’re so adaptable that you don’t even realize they’re there sometimes, like for example in this following chia bolognese.
It’s good to know that chia seeds are not only a nice addition to smoothies and porridge, but also savory dishes for that extra bulk which keeps you full for longer. I’m looking forward to discovering more ways to use them, but I’ll definitely be putting together this platter again first.
- Soya mince, x4 tblspns
- Nutritional yeast, x3 tblspns
- Chia Bia seeds, x2 tblspns
- Agave syrup, x2 tspns
- Organic tomatoes, x3
- Green beans, x10
- Garlic clove, 1
- Fresh parsley, one handful chopped
- Pointed red pepper, 1
- Mushrooms, 1/2 a punnet
- Large white onion, 1
- Fresh sweetcorn, 100g
- Tabasco sauce, x7 drops
- Turmeric, 1 tblspn
- Organic tomato passata, 500g tin
- Coconut oil
Suggestions for sides:
- Sweet potato fries cooked in coconut oil and drizzled with lemongrass and chives for approx. 30 mins
- Chia quinoa boiled with a pinch of sea salt
- Wholewheat pasta with a sprinkle of leftover fresh parsley
- Wash, chop and dice the tomatoes, green beans, garlic clove, red pepper, mushrooms and onion.
- Place a large-sized pan over medium heat and melt 1 tblspn of coconut oil. When the oil is melted, add the above veggies, plus the sweet corn, agave syrup and Tabasco sauce. Sauté the veggies for approx. five mins or until slightly tender.
- Add the tomato passata to the pan, followed by the soya mince, nutritional yeast, chiaseeds, parsley and turmeric. Give it all a good stir and place a lid over the pan.
- Allow the passata to boil through for approx ten mins or until all veggies are fully tender.