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Buy Organic Chia Seeds and add them to almost ANY meal instead of flax seeds
A common complaint about flax seeds is that their flavor is far too strong and they overpower the meal. Healthy organic Chia Seeds are almost tasteless and will easily disappear into most meals. When combined with liquid they become soft. When tossed in salads they add a welcome extra crunch. You can even heat Chia seeds without affecting their nutritional value, so they can safely be added to baking, soups, stews and sauces. (although you should avoid extremely high temperatures).

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Hot & tart turkey

Yield: 2 Servings
MMM

1/4 c Chicken stock      3 tb Ketchup
2 ts Shao-Hsing Wine or Dry -Sherry      2 ts Cornstarch
1 1/2 ts White vinegar      1/4 ts Salt
1 Fresh ground white pepper MMMMM---------------------------TURKEY--------------------------------      3/4 c Chicken stock
6 oz Turkey cutlets; cut into -strips 2 by 1 in      1 ts Sichuan Peppercorn Oil
1 1/2 ts Garlic; minced      1 ts Ginger; minced
1/4 ts Salt      6 Scallion; white only sliced - diag 1
2 Thai chiles or jalapeno; -thinly sliced      2 Celery ribs; cut into -strips
2 by 1/4      1 md Cucumber; peeled seeded -cut 2 by
1/2 md Red bell pepper; cut into -strips      2 by 1/4
1 tb Shao-Hsing wine or dry -sherry MMMMM-------------------SICHUAN PEPPERCORN OIL------------------------      2 tb Sichuan peppercorns
1 c Peanut oil

Peppercorn Oil---- Heat a wok over high heat for 30 seconds. Add teh peppercorns reduce the heat to low and stir until fragrant about 2 minutes. Add the oil and bring to a boil over moderate heat. Reduce the heat to moderately low and cook until the peppercorns blacken 4 to 5 minutes. Strain the oil. (MAKE AHEAD: The oil cna be stored in a cool place for up to 2 months.) Per teaspoon: 41 Calories 4.6 gm fat saturated .8 gm. Hot and Tart Turkey---- 1. Make the sauce: Combine all of the ingreadients in a medium bowl. 2. Add the chicken stock to a wok and bring to a boil over high heat. Add the turkey and cook stirring until just opaque about 2 minutes. Drain the turkey and set aside 1 tablespoon of the stock. 3. Wipe out the wok and set it over high heat for 40 seconds. Add the Sichuan Peppercorn Oil and when a wisp of white smoke appears add the garlic ginger and salt and stir-fry for 10 seconds. Add the scallions and Thai chiles and stir-fry for 30 seconds. Add the celery cucumber and red pepper and stir-fry until crisp-tender about 1 minute. Add the reserved 1 tablesppon stock and the turkey and cook for 1 minutes. Add the wine and cook for 30 seconds. 4. Make a well in the center of the wok; stir the sauce and add it to the well. Stirr the vegetables and turkey into the sauce and cook until bubbling. Serve immediately. One serving: 239 calories 3.5 gm fat saturated .7 gm.

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

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

1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More

1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More