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  Malaysian curry paste
 
Yield: 1 Cup
 
2 tb Coriander seeds      1 tb Cumin seeds
1 tb Fennel seeds      5 Dried red chilies -such as piquins -seeds and stems removed
2 tb Dried shredded coconut      1 ts Shrimp or prawn paste
1 1" piece fresh galangal -(or ginger) -peeled and chopped      5 Candlenuts -(or macadamia nuts -or cashews) chopped
1 2" piece ginger -peeled and chopped      3 3" stalks lemongrass -incl the bulbs chopped
1 ts Turmeric      3 Garlic cloves -peeled and chopped
1/2 sm Onion; chopped      1 ts Salt
1/4 c To 1/2 cup water
 -for blending In a mortar or spice mill grind the coriander cumin and fennel seeds into a powder. Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste. Store in the smallest possible screw-top glass jar and refrigerate. To prevent oxidation cover the paste with a thin layer of vegetable oil; it will keep for a couple of months. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148

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Organic Chia Seeds : Almost NO Taste, you can add them To Almost ANY Meal

Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
Organic Chia Seeds are almost tasteless, so they easily disappear into most meals.
When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
Heating the seeds to add them to baking, soups, stews, sauces etc. does not affect their nutritional value.
Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
Find Out more about Digestive Chia Seeds