MOSTLY ANCIENT RECIPES
In Mayan, “Chia” means “strength.” Ancient warriors attributed their stamina to these tiny seeds.
Legend says Mexican Aztec warriors would often survive on tiny seeds called Chia.
Chia Seeds (Salvia hispanica) is a type of mint plant in the Lamiaceae family.
This plant is indigenous to Mexico and parts of South America..
The Aztecs made records of Chia as early as 3500B.C. It was one of their main foods..
Between 1500 and 900B.C it was grown in Mexico by the Teotihuacan and Toltec people.
Ancient civilizations believed the Chia seed was sacred, and used them in religious ceremonies..
Chia seeds can absorb 10 times their weight in water, and chia seed pudding is just that simple!
CHIA SEED
PUDDING
~1/2 cup chia seeds
~2 cups water(coconut water, almond milk, teas etc.)
OPTIONAL ~1/4 cup honey (or anything for sweetness and extra flavoring)
Mixed with water, the soluble protein of Chia seeds quickly form a natural pudding..
Add fruits, honey, vanilla, cinnamon, nuts, sugar, or anything.
optional: use blender to crush seeds.
NUTRITION: Chia Seeds have 3 times the iron of spinach,
2 times the protein of any other seed or grain,
2 times the potassium of bananas,
5 times the calcium of milk,
and 3 times the antioxidants of blueberries.
They contain 15 – 25% protein and are also rich in Magnesium, Fiber, Selenium, and Phosphorus. 3, 4
They have more omega 3 fatty acids than any other plant source, and the ideal 3:1 balance of Omega 6 to Omega 3 fats.
Chia Seeds are the ultimate survival food for long-term storage because they can easily be stored without refrigeration for 2 to 4 years.
MARSHMALLOWS
The plant Althea Officials is often found growing in marshes, hence the common name marshmallow;
Egyptians made marshmallows by extracting sap from mallow plants and mixing with honey and nuts.
It was reserved only for royalty, who used it as medicine for coughs, sore throats, and to heal wounds.
They prepared it by boiling pieces of ground roots with sugar until it thickened, strained, then cooled.
Mallow roots were used in middle ages for sore throats. Most mallows have been used as food source.
The whole plant can be eaten, especially flowers and young leaves, added to salads or boiled and fried.
First boiled, then fried with onions, herbs, and butter or olive oil, it's said to be a Romans special meal.
Pâte de guimauve was made in early 1800's France, a spongy dessert similar to the marshmallows we all know,
made from whipping marshmallow roots, with sugar, water, and egg whites. It was sold in bar form as a lozenge.
Later they replaced mallow root with gelatin, and gum Arabic, and use of starch molds allowed easier handling.
i will update working recipes here after i find some mallow root to try them.
CHEWY CANDY CITRUS PEELS
Very citrusy, not bitter, maybe a slight spicy numbness from the oil.
A powerful delicacy, a little goes a long way, but they are delicious!
~2 citrus fruit peels
(oranges, lemons, limes, grapefruits, etc.)
~3 cups water
~3 cups sugar
First cut peels into thin strips, or spirals, about a quarter inch wide.
Boil peels in water about 15 minutes; Drain, rinse, and drain again...
Boil 3 cups of water, Add 3 cups sugar, stirring to dissolve. Add peel.
Reduce heat; simmer until peels are soft, about 45 minutes.... Drain.
Toss peels in sugar, and spread out on tray and dry for a couple days.
A powerful delicacy, a little goes a long way, but they are delicious!
~2 citrus fruit peels
(oranges, lemons, limes, grapefruits, etc.)
~3 cups water
~3 cups sugar
First cut peels into thin strips, or spirals, about a quarter inch wide.
Boil peels in water about 15 minutes; Drain, rinse, and drain again...
Boil 3 cups of water, Add 3 cups sugar, stirring to dissolve. Add peel.
Reduce heat; simmer until peels are soft, about 45 minutes.... Drain.
Toss peels in sugar, and spread out on tray and dry for a couple days.
MAYAN COCOA
-Mayans are the first known to cultivate Cocoa, which was sacred to them, and used in rituals. They had a goddess of cocoa named Ixcacao.
The original recipe is lost, but the ingredients are thought to have been; cocoa beans, chili peppers, cinnamon, cornmeal, water, and milk ...
Beans were roasted, mashed together with other ingredients.. Boiled, cooled, then frothed by pouring cup to cup or with a wooden spoon.
A delicious modern version:
-chili powder
-cocoa powder
-coffee/water OR milk
-cinnamon powder
-honey to taste
-milk optional
Make coffee, or heat up milk, and mix in lots of cocoa and chili powder.
Enjoy! These ingredients for mood and energy have synergistic effects.
The original recipe is lost, but the ingredients are thought to have been; cocoa beans, chili peppers, cinnamon, cornmeal, water, and milk ...
Beans were roasted, mashed together with other ingredients.. Boiled, cooled, then frothed by pouring cup to cup or with a wooden spoon.
A delicious modern version:
-chili powder
-cocoa powder
-coffee/water OR milk
-cinnamon powder
-honey to taste
-milk optional
Make coffee, or heat up milk, and mix in lots of cocoa and chili powder.
Enjoy! These ingredients for mood and energy have synergistic effects.
TURMERIC GOLDEN MILK
Heaping spoonful of turmeric powder or paste
1 or 2 cups of almond milk (or cow’s milk, hemp milk, coconut milk, rice milk or oat milk)
Spoonful of almond oil or virgin coconut oil
Spoonful of honey
(The peperine in black pepper can increase tumeric's curcumin bio-avalability up to 2,000%
....so add a dash of pepper!)
Golden milk goes as follows:
Put milk and turmeric in a pot and cook on medium heat.
Heat the mixture until steaming but not boiling.
Remove from heat, add honey and oil, and allow to cool.
.
Heaping spoonful of turmeric powder or paste
1 or 2 cups of almond milk (or cow’s milk, hemp milk, coconut milk, rice milk or oat milk)
Spoonful of almond oil or virgin coconut oil
Spoonful of honey
(The peperine in black pepper can increase tumeric's curcumin bio-avalability up to 2,000%
....so add a dash of pepper!)
Golden milk goes as follows:
Put milk and turmeric in a pot and cook on medium heat.
Heat the mixture until steaming but not boiling.
Remove from heat, add honey and oil, and allow to cool.
.
Pectin is the gluey substance that makes jams jelly,
it also makes up the cell-walls of plant cells.
Ripened fruits are lower in pectin than slightly under-ripe fruits.
Fruit low in pectin should be combined with high-pectin fruits.
High Pectin Fruits
apples, guavas, citrus rinds, crab apples, cranberries,
currants, gooseberries, plums, grapes, quinces
Low Pectin Fruits
strawberries, apricots, blueberries, cherries,
elderberries, peaches, pineapple, raspberries,
...CLASSIC JAM RECIPE...
..Ingredients..
JARS (sterilized by boiling in water a few minutes)
4 pounds strawberries, blueberries (low-pectin fruit)
2 cup honey, or sugar, or 1 cup is ok too
1 apple, unpeeled and grated (high-pectin fruit)
1 half squeezed lemon
(you may add a splash of any juice if you wish)
-Mix berries, honey, grated apple, and lemon juice in a large pot over high heat.
-When mixture comes to a boil, lower the heat to a simmer,
-After they have cooked a while, squoosh up berries with a large spoon.
-Allow mixture to continue to cook for about 30 - 60 minutes, until it's thick enough.
(drop on a cold plate to see if it sets up, or see if it sticks to back of the spoon)
-Fill clean jars 3/4th full with jam.
Canning process coming soon.... just keep in fridge until then.