Chia Recipe

5 Seed Chia Seed Snack

Mix together:

• 1/2 cup of raw chiz seeds
• 1/2 cup of raw flax seeds
• 1/2 cup of raw pumpkin seeds
• 1/2 cup of raw sunflower seeds
• 1/2 cup of raw sesame seeds

Heat a deep frying pan on top of the stove over medium heat then add:

• 1/8-1/4 teaspoon (according to your taste) of hot chili oil (you can get this in Asian stores
• 1 teaspoon sesame oil

Once the oil is heated:

• Add the seed mixture and toss gently until all the seeds have a light coating of oil
• Cover with a lid and lower the temperature so the seeds won’t burn
• Stir seeds every minute or so to make sure they won’t burn
• Listen for a “popping” sound and continue to stir the seeds until they are lightly toasted.  I always leave the lid on as much as I can so that the seeds won’t pop out of the pan while I am stirring them
• Turn off the heat and quickly stir in 1/2-1 Tablesppon of dark soy sauce to cover the seeds (I prefer a dark mushroom soy from the Pearl River region in China)
• Cool before storing in a ceramic or glass jar with a tight fitting lid

Serve like you would nuts or chips or toss on salads, vegetables, rice, potatoes or anything else you can think of that would benefit from a crunchy salty flavor.

You can eat them by hand right out of the bowl, but because the seeds are so tiny (especially the chia, flax and sesame) they can be quite messy and this can become wasteful, so it’s best to use a spoon instead.

They are so good that I can’t bear to see even one get thrown away so I even lick the plate sometimes, just to get all of them!  This doesn’t work too well in some social settings, of course!