Rich in protein, essential fatty acids and fiber, chia seeds are harvested from Salvia hispanica, a herbaceous plant native to central Mexico that was as an important food source of the Mayans and Aztecs.
Reprinted with permission from the publisher, Mitchell Beazley, from Le Pain Quotidien Cookbook by Alain Coumont.
|4 teaspoons chia seeds||2 blood oranges, peeled|
|1/2 cup blood orange juice||1/2 cup cup soy or plain (natural) yogurt|
|1 tablespoon agave syrup or acacia honey|
Put the chia seeds, blood orange juice and agave syrup into a bowl and mix together. Put the bowl in the refrigerator for at least 30 minutes, or until the chia seeds have absorbed all the liquid.
Using a sharp knife, segment the oranges by cutting away the pith and membrane so that only the flesh remains.
Divide the chia mixture between 2 bowls, add the blood orange segments and top each portion with half the yogurt. Serve immediately.
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