Chia seeds and cocoa mousse

Chia seed is a super food.
The chia seed was once a staple food of the Aztecs, loved for its ability
to sustain and to give endurance.
Actually, you could live off chia almost entirely, because it has
19 amino acids, with all of the essential amino acids except taurine.
Chia is gluten free.
It is super high in dietary fibre, making it great for digestion and healing
digestion issues.
It contains 20% Omega 3 ALA, making it a super food for the brain and heart.
(Chia has eight times more Omega 3 than salmon!)
It boasts 20% protein.
It is high in antioxidants.
Chia contains five times more calcium than milk.
Chia contains seven times more vitamin C than oranges.
It contains three times more iron than spinach.
It contains twice the potassium content of banana.
It is food for healthy skin, hair and nails.
It has a positive impact balancing blood glucose levels.
Chia makes a great egg replacement. Just combine with water to form a gel,
and add it to recipes that call for egg.

Here for you a delicious recepe to use chia seeds.

CHIA SEEDS AND COCOA MOUSSE


Ingredients for 4 ramekins:

1 can coconut milk
1/4 cup cocoa powder
3 TBS chia seeds
2 TBS maple syrup (or more if you want it sweeter)
1 TBS peanut or almond butter (smooth)
Half tsp cinnamon

Add all ingredients in a blender,then transfer liquid in 4 ramekins.
Cover with cling paper and chill in fridge for at least one hour.

Serve cold with a sprinkle of cinnamon or grated white chocolate.

A special butternut risotto!

I know, I have already published another butternut risotto recepe,
but this one is even better than the other one!

I love risotto!!!

BUTTERNUT RISOTTO


Ingredients for 4 people:

for broth:

1,5 lt of water
2 celery sticks
2 carrots
1 fennel
2 butternut slices
salt to taste good


for risotto:

5 handful of arborio rice
1 small onion, diced
3 TBS olive oil
half butternut,diced
1TBS sour cream
1 handful grated parmesan
pepper

Cut in half a butternut, peel it and put aside 2 slices for broth.
Dice it and roast in oven at 400 F for 20 min or till soft.

Put water and all ingredients in a pot to prepare a vegetable broth.
Let it boil for 30 minutes.
Drain broth and keep butternut aside. Squash it to obtain a puree.

When broth is ready, put oil and onion in another pot and let onion cook
till translucent.
Add rice and toast it for few minutes, then add the pureed butternut and mix.
Add 2 ladles of broth and stir well.
When rice gets dry add another ladle of broth and stir.
Keep repeating this process for about 15 minutes.
Taste rice to check if cooked and stop adding broth.
Add roasted butternut and mix well.
When all liquid has evaporated, add sour cream and stir well.
Switch off stove, add parmesan and pepper.

Let risotto rest for at least 5 minutes before serving it.