Thoreau Foods Mueslis
Add our Mueslis to your favorite desserts and recipes for added nutrition and flavor - ½ cup provides approximately 400 mg Omega 3's per serving. Our Muesli can be used in almost any recipe that calls for oats and as a thickener. Note that our Muesli absorbs lots of liquid.
Yogurt, Cereals, Ice Cream - add 2 - 3 tablespoons
Apple Pies, Apple Crisp, Muffins, Cakes - add 1/2 to 1/3 cup
Oatmeal Cookies - Substitute 1/3 of the oats in your favorite oatmeal cookie recipe with our Muesli
Chia Gel
When chia seeds are soaked in water, the soluble fiber on the outside of the seed forms a clear gel.
The chia gel also makes a great addition to foods, everything from jams, jellies, hot and cold cereals, yogurts, condiments, bread recipes, salad dressings, soups, drinks, entrees, and desserts. When saturated with water, its tapioca like consistency blends well with most foods, cooked and uncooked alike. The water to seed ratio of the chia gel is very high (9:1 ratio) so by adding the chia gel to your foods, you will increase the volume of your foods while decreasing your overall calories. Because is it so high in fiber, particularly soluble fiber, as well as Omega 3's, amino acids, and other nutrients, you will gain significant increases in nutrition while replacing the bad fat (saturated and trans fat).
- 9 parts Thoreau Foods Chia Seeds
- 1 part Water
Add water to a jar with lid. Slowly add Chia Seeds to the water whisking throughout to avoid clumping. Shake the mixture when all the chia seed has been added. Let sit in refrigerator for at least 15 minutes and up to 12 hours. Whisk again before using. Chia gel will keep in for approximately 2 weeks in refrigerator.
Chia Citrus Drink
- 1/4 cup fresh lime or lemon juice (2 limes or 1 lemon, large)
- 1/4 to 1/3 cup Agave Nectar or Honey
- 1/4 to 1/3 cup Thoreau Foods Chia Seeds
- 10 cups (2 1/2 qts) Water
Add all ingredients to glass pitcher with a lid. Shake in sealed container or whisk well and chill in refrigerator for 30 minutes or more. It tastes delicious and fills you up providing your body with a slow energy burn and great nutrition. Keeps up to a few days in refrigerator.
Calci-Yum Smoothie
- 2 tbsp. Thoreau Foods Chia Seeds soaked (chia gel)
- 1/2 cup banana, 1/2 mango, 1/2 strawberries or like amounts ofyour favorites
- 3 leaves collard greens or fresh kale
- agave or other sweetener to taste
Blend Collard Greens into your smoothie to make them super easy to digest and you can't taste the greens at all! Just blend with water, ice, or almond milk until very very smooth and drink up! The smoother it gets, the more pleasant it is to drink and the easier it is to digest and assimilate!
Drink your Greens along with Chia Seed and Fruit and get your daily calcium needs. Chia seeds contain the trace mineral boron, a mineral that has been severely depleted or totally absent from soils in much of the United States leading many of us not able to meet its minimum daily requirements. Boron may slow down bone loss in postmenopausal women by helping the body retain dietary calcium and increasing the levels of natural estrogen.
Thoreau Foods Power Smoothies
- 2 cups fresh ripe strawberries
- 6 tablespoons plain low-fat yogurt
- 4 tablespoons (1 oz) Thoreau Foods Omega 3 Smoothie Booster
Wash and hull strawberries; place uncovered in a single layer on a sheet of foil in freezer. You can also use frozen fruit from your favorite source. Once strawberries are solid, place in food processor. Add Thoreau Foods Smoothie Booster and yogurt and process until smooth.
Sweeten with agave or honey to taste, if desired. Strawberries can be replaced with Blueberries or any other fruit. Experiment and enjoy!
Chia Pudding
- 2 cups young coconut meat (about 4 young coconuts)
- 1 cup pitted dates (soaked in water for at least 1/2 hour and drain)
- 1 cup young coconut water
- seeds from 1 vanilla bean
- ½ teaspoon lemon zest
- 1/2 teaspoon cardamom
- 2 tablespoons chia seeds
Blend all the ingredients except for the chia seeds in a powerful blender until very smooth and creamy. Add the blender mixture into a bowl and mix in the Chia Seeds. Let the pudding set in the refrigerator for at least a half hour before serving so the Chia seeds can hydrate.
No Bake Peach Pie - recipe includes Crust, Filling, Topping and optional Fluff Topping
The Crust
- 1 ¼ cup almonds soaked 8 -12 hours, drained and dried
- 1 cup dates with the pits removed
- 1 Tbs water
- ½ tsp vanilla
- Dash cardamom
- 2 tsp psyllium powder
Soak almonds for 8 - 12 hours, air dry for 4 hours or dehydrate in a dehydrator for 30 - 60 minutes at 105 degrees. Add the dried nuts to a food processor and chop until evenly ground. Add the dates and blend until finely ground. Add water, vanilla and cardamom while processing. Blend until the crust is slightly damp but holds together and then gradually add psyllium seed while processing. Add a small amount of water if necessary. The crust is ready when it sticks to the side of the food processor. Press into a 9" pie plate and dehydrate the crust for one to two hours.
The Filling
- 4 cups peeled, thinly sliced RIPE peaches
- 1 tablespoon lemon juice
- 1 Tbs chia seed
- cardamom to taste
Toss sliced peaches, lemon juice, chia seed and cardamom in bowl and set aside.
The Topping
- 6 - 8 pitted dates, soaked 30 minutes (save soak water)
- 2 - 3 Ripe peaches
- agave nectar to taste
- 1 Tbs psyllium powder
- 1 Tbs chia seed
Combine peaches with enough "soak water" to operate blender and blend until smooth. Add dates and enough "soak water" so consistency is smooth and thick. Add agave to desired sweetness. Add psyllium and chia seed and blend (note that another thickener such as agar or Irish moss can be substituted as a thickener). Add a little water if needed to smooth out. Pour topping over sliced peaches that were set aside and mix thoroughly. Pour combined filling into crust. Refrigerate 1 hour before serving.
Fluff Topping (Optional)
- 1 cup cashews or almonds, soaked 8 - 12 hours and dried or dehydrated
- 4 - 6 pitted medjool dates, soaked 8 - 12 hours (save "soak water")
- ½ teaspoon vanilla (optional)
Place the soaked and dried nuts in a blender. Grind nuts, gradually add "date soak water" until mixture is the consistency of whipped cream. Add dates one at a time. Blend until mixture is smooth and creamy. Put fluff on top of pie and refrigerate.
Raw Chocolate Truffles
- 1 cup raw unsoaked walnuts
- 1/2 cup pitted dates
- 1/4 cup coconut water
- 4 tablespoons raw carob
- 1/2 tablespoon Thoreau Foods chia seeds
Blend walnuts and dates in a food processor until smooth. Mix carob, coconut water and chia seed Enjoy!
Raw Apricot Truffles
- 1 cup almonds, soaked 12 - 48 hours and blanched
- 1 cup dried apricots
- 1/2 cup honey dates
- 1 Tablespoon lemon zest
- 1 teaspoon vanilla
- 1/2 tablespoon Thoreau Foods chia seeds
Process almonds, apricots, and dates through a champion juicer using the solid plate or a food processor using the "s" blade. Add chia seeds, lemon zest and vanilla. Form dough into small balls and chill before serving.
Sprouted Quinoa Tabouli
- 1 cup quinoa, soaked and sprouted (yields about 2 cups sprouted)
- 3 tbsp. extra virgin olive oil
- ½ cup freshly squeezed lemon juice or apple cider vinegar
- 1 1/2 tsp. sea salt
- 3 medium tomatoes, seeded and finely diced
- 2 green onions, white and 1 inch of green, very thinly sliced
- 2 bunches cilantro or parsley or a combination, finely chopped
- 1 handful mint leaves, finely chopped
- ½ tablespoon Thoreau Foods chia seed
To sprout quinoa, soak it overnight in water and then drain and rinse it in a fine mesh colander. Allow it to sit in the colander, draining over a bowl and covered with a clean towel, for at least 6 hours. Rinse once or twice, but don't rinse right before you make the salad. It's best to have the quinoa on the drier side so it will better absorb the lemon and olive oil flavors.
In a medium bowl, mix the quinoa with the lemon juice, olive oil and sea salt. If time, let sit for some time to absorb the flavors. Add remaining ingredients and mix to combine. Add 1 teaspoon water at a time if too dry.
Dehydrated Chia - Pizza Flax Crackers
- 3 cups carrot pulp, chopped red bell pepper or zucchini
- 1 ½ cups sun dried tomato powder (dehydrate tomatoes to make tomato powder)
- 1 cup filtered water
- ½ cup chopped onion
- 4 - 6 cloves garlic, crushed
- 2 ½ teaspoons Celtic or Himalayan Sea Salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup minced fresh herbs (parsley, dill, basil, oregano, cilantro, rosemary - as you like)
- 2 cups flax meal, or ground flax seed
- 2 cups whole flax seed, soaked 8 hours in filtered water
- ½ cup chia gel (4 tsp Thoreau Foods Chia Seed stirred into and then soaked in ¼ cup water 8 - 12 hrs)
Put vegetables, sun dried tomato powder, water, garlic, salt, lemon juice, and seasonings in food processor and blend until smooth. Add flax "soak water" as needed if mixture is too dry to blend. Add fresh herbs and pulse to mix until mixture is smooth. Transfer mixture to large mixing bowl, add flax seeds, flax meal and chia gel and stir to combine. Spread about 2 cups of the well blended mixture thinly and evenly onto a dehydrator tray lined with a nonstick sheet. In general thinner is better. Immediately lightly score into 36 squares per sheet. Dehydrate at 105 degrees for 12 hours. Flip the crackers and dehydrate another 12 hours or until crackers are completely dry and crisp. While this is a time consuming process, it requires very little actual labor.
Allow crackers to cool completely and store in sealed glass jar for up to 3 months at room temperature or in the freezer up to 9 months.
Dehydrated Raw Buckwheat Granola
- ¾ to 1 lb pitted dates (1½ to 2 cups packed -- more if sweeter is desired)
- ½ cup filtered water
- 1 lb (2 ½ cups) raw buckwheat groats, soaked 8 - 12 hours, and sprouted
- 1/8 lb currants or raisins (3/4 cup)
- ½ cup unsweetened shredded or shaved coconut
- ¼ cup sunflower seeds, soaked 4 - 6 hours, rinsed and drained
- ¼ cup pumpkin seeds, soaked 4 to 6 hours, rinsed and drained
- ¼ cup sesame seeds, soaked 4 to 6 hours , rinsed, and drained,
- ¼ cup flax seeds, soaked 8 to 12 hours in ½ cup filtered water (do not rinse or drain)
- ¼ cup Thoreau Foods Chia seeds, soaked 2 hours in ½ cup filtered water (do not rinse or drain)
- 1 teaspoon cardamom
To sprout buckwheat groats, soak 8 - 12 hours. Drain and rinse them, put colander over a plate to catch any water. Allow to sprout for 12 - 24 hours, rinsing every 12 hours.
Loosely separate the dates. Place in high speed blender, add water, and blend until a smooth paste forms, adding water if necessary. Combine buckwheat groats, date paste, currants or raisins, shredded coconut, sunflower seeds, pumpkin seeds, sesame seeds, flax, chia seeds, and cardamom into large mixing bowl and stir well. Spread 1/4 inch of batter (4 - 6 cups) evenly onto a dehydrator tray lined with a nonstick sheet. Repeat until all batter is used. Dehydrate on the nonstick teflex sheet for 8 hours on 105 degrees, then flip over onto the mesh dehydrator sheet and dehydrate for another 24 hours until completely dry. Break into granola and serve with nut milk. Optional: spread the batter ½ inch thick and score into granola bars and dehydrate.
Almond Nut Milk
- 1 cup soaked raw almonds (soaked 6 - 12 hours)
- 4 cups filtered water
- Dates or agave to taste
- Pinch of sea salt
In a blender, combine the almonds and water. Blend thoroughly. Strain and add sweetener if desired. Blend and Strain again. Refrigerate. Milk will keep for up to 3 days. Nut milk can be used in any smoothie recipe that calls for milk.
Tamari Almonds
- 1 ½ cups almonds, soaked 24 hours
- ¼ cup tamari
Combine almonds and tamari. Spread on a dehydrator tray and dehydrate at 105 degrees 18 - 24 hours or until crisp. Store in airtight glass container for up to 6 months or in freezer up to 1 year.