Use the Freezer to Save Money?

What’s the most money saving appliance in your kitchen?
It could be the freezer! …If you’re using it to freeze all the things you can/should. The fridge is good too…but not everything belongs in it.  (Did you know? Putting your tomatoes in the fridge can help them to lose their flavor)

Why & what to freeze?
Are your Bananas getting too spotty? Quick, peel them & wrap each one in plastic wrap. Put them in the freezer & they’re good for weeks! Good for what? Smoothies, sorbets, overnight oats, vegan ‘ice cream’ base…basically anything where the banana goes into the blender.
The freezer saves your produce from going bad in many instances.
Cut Ginger Root into chunks & wrap well. It won’t get mold & you can still grate or chop it later.
Citrus Zest– Going to use an orange or a fresh lemon? Zest it first! Put the zest into a small plastic bag & freeze it to use later. You’ll need more than usual when you use frozen zest, but it’s still very useful.
Frustrated by short Berry shelf life? If your berries or cherries are about to go bad or you fear mold, the freezer will take care of them. They’re still super in frozen pies, smoothies or to turn into no-cook chia jam.
Want a snack? Put Grapes into the freezer until solid. They turn into an icy sweet snack to lift up an afternoon mood.
Smoothie Greens – Save time & money when making green smoothies by freezing your leaves. Spinach, kale, & collard all go easily from freezer to blender.
How about seasonal-only Cranberries? Enjoy them all year in recipes like our cran-pomegranate chia Panini when you freeze a whole bag!
Tomato Puree…sometimes you don’t need the whole container at once. Portion out the rest onto waxed paper, freeze & use when you need it. (Like in our Chia Spicy Bow-Tie Pasta skillet dinner!)

By looking over foods and knowing what to freeze you can save money & waste less by tossing it into the freezer instead of the garbage. Melons of all sorts, mango, kiwi, and pineapple, are all nicely preserved in the freezer. Pineapple is fairly unique though…it keeps its texture well when frozen, unlike other items such as blueberries, strawberries or melons. By using the freezer & blender together you can save money, time, waste less, and enjoy healthier food all year around.

But what shouldn’t go in the fridge or freezer?
Apples, pears, whole tomatoes, citrus fruits, and…several items in this quick & lively video that explains why items need to stay out of the cold. What shouldn’t you refrigerate?


Periodic Table of Protein: Wired Talks Chia

Did you read the latest issue of Wired Magazine?
It’s July’s food-highlighting issue & Chia seeds are on their “Periodic Table of Protein”. This issue aims to bring science and nutrition together to give people an idea of how & why certain foods have benefits as well as illustrating what to eat. This issue’s also full of other nifty stuff like heirloom plant variety benefits, and “power bowls” for different effects like the “Bone Builder” or the “Blood Booster” or the “Beautifier” (The last one is a meal bowl you can put together to enhance skin health)

But what about this Periodic Protein?
It’s a table of all the different (common and uncommon) foods that have a good level of protein. As the elements get “heavier” (as in, where the more dense elements would be on the regular table) the protein levels go up. So chia is a lot higher than something like Nutella.

The list is useful too…because it lets you know what you WOULDNT want to eat to get protein. A side of locusts with your burger? A jellyfish in your smoothie? No one wants to say yes to mealworm mixes. Even some of the shellfish aren’t going to go over too well, like abalone or squid dinners. However, it’s important to mention these sources of protein as they’re more environmentally friendly than say…cows. (It’s easier to raise a locust than it is a cow)

Even Soylent (the “all-nutrients drink”…it’s the only food you need) is on this list.
Yes it IS named after the famous movie ‘food’, but it’s not made of the same stuff. What the article doesn’t mention though, is the versatility of chia. You can’t hide most of these other items in a popsicle and have kids ask for it as a snack. Fish is good for you…but eating it every day may not be on the menu. The chia seed is the seed you need when you want easy, flavor-free protein to mix into an almost infinite variety of foods you already like…it’s simple to eat every day and never get bored!

Want to see the table?
Check out the protein sources and

Wired Periodic Table of Protein

Because when food & science get together…the menu gets interesting.

Dragonfruit Season! Variety is the Spice of Health

It’s Dragonfruit season!
(At least, in the USA…Florida is getting known for them. What’s a dragon-fruit? Well…it’s this:


With a festive ‘leafy’ red or pink exterior and bright white or bright red interior, they’re the “poster fruit” of anything exotic. They’re also not that expensive while in season, and becoming more widely available all over the USA (and likely elsewhere too). The price point helps, because no one likes to spend big on something they’re not sure they, or the family, will enjoy. (Like, a dollar for a nice big one)

Why the Dragonfruit?
Sure there are other exotic fruits to be had like the cherimoya, the monstera-d, and the passion fruit. (Though, the latter is full of “Slimy” big seeds and wet juice) The dragonfruit is easy to open (just cut it) easy to eat (scoop out the fruit with a spoon) and doesn’t make a mess, have a pit, or a difficult skin or rind. It is sweet enough to rope in kids and the texture is quite palatable. It’s a great and healthy candidate to pave the way for more unusual fruits! And that’s great because…

The human brain responds nicely to variety.
A variety of fruits and vegetables and spices is important for your health as it provides a good spectrum of various nutrients. But it’s ALSO good for your mind and your pleasure because it breaks up boredom and provides interest. If you eat the same thing every day over and over, the pleasure you get from it generally drops off after a time. By mixing in something totally new (or infrequent) you can not only get different nutrients but you might feel more satisfied too.

Well how’s it taste?
Dragonfruit is generally pretty mild. It’s not a slam like a strawberry or pineapple. It’s generally pretty sweet, sometimes with a tart twist in the white-flesh type. It’s described as “mildly kiwi”

The research isn’t in:
DOES focusing on variety of healthy foods help you lose weight? DOES it help you feel full faster when you’re not eating the same ol’ same ol’? There’s studies being done but it seems like a conclusion hasn’t been reached. But that’s ok because…
Variety can be fun! In this summer season of fun fruits and exotic availability, make it a point to take a field trip to a farmers’ market or unusual produce area and pick up something of interest to try. You never know what you might discover!

Bacteria Controlling Cravings? Study Time

This isn’t easy reading.
Scientific studies seldom are. However, this IS something everyone should take a look in to. This blog post boils down the points of the scientific paper & hopefully has some experiments for you to try if you’re troubled by

Food vs. mood problems
Digestive issues
Lack of energy problems
Difficulty concentrating or focusing sometimes

It’s really interesting stuff that may lead you to a clue on what to do to improve your health (or make it easier to do so) So first, read the summary here, then check out the paper at the link to go more in depth and see the research references, studies and more.

Why hasn’t this been looked into before? (Why haven’t I heard of it?)
1. There are so many kinds of bacteria in your digestive system. They’re not “you” so people didn’t think to study them. (They’re not your body)
2. There are so many kinds of bacteria in everyone’s digestive system…and they’re all different for different people so finding a “one size fits all” solution is outlandish/no one bothers
3. Many different types AND some are good? Can’t do a “kill all” like with other ailments
4. The immune system doesn’t fight them

But what’s this about bacteria ‘controlling’ YOU?
The “Vagus Nerve” is a special nerve that connects the gut & the brain.  (And a bunch of other stuff too! It’s very interesting) It has been found that bacteria can use the nerve to send chemical signals (Signals like cravings, feeling satisfied/hungry, and even dysphoria) to help you do what’s best for them.

First you need to know a little about bacteria.
They’re tiny: they need an almost constant food supply
All organisms are essentially only out for themselves. If by DE-creasing your fitness, they increase theirs, they will.
Bacteria compete with each other for space & nutrients no-matter where they are
Even a tiny amount of their food (cheat-eating 1 cookie while on a sugar ban, for example) can feed them –so starving bad bacteria must be absolute since they’re so small

The paper presents some points:
If you think your cravings have a bacteria source, you can easily “starve them out” over a period of about 24+ hours and actually see/feel a change
People who did lactobacillus shots (drinks) could improve their mood
Many different types of good/neutral bacteria are GOOD to have because they “waste” their energy/resources battling each other & not sending bogus signals/chemicals to you. A checks & balances system
Blocking a person’s vagus nerve is probably hard or risky but they want to experiment
It helps debunk “poor willpower” as a source of obesity

And a lot more!
It’s very interesting stuff so take the time to look at your health with Is Your Eating Being Manipulated by Bacteria?

How is this relevant to the Chia Seed?
Chia has soluble fiber, a ‘prebiotic fiber’, it feeds beneficial bacteria who stamp out bad ones. Chia seeds are so high in soluble fiber that you can actually see it with the naked eye when you make chia gel. Chia is handy with today’s lower fiber processed foods. It’s a quick way to get fiber back on the menu without flavor or hassle. By adding chia to foods you already like (sprinkle, stir, or blend) you can enjoy more nutrition easily. You can’t digest fiber, but good bacteria can, so get fiber the easy way with chia!


Pokémon Go: Stay Hydrated & Healthy

Playing Pokémon Go this summer?
It’s on everyone’s mind as multiple news articles highlight the fun game every day. It seems like it’s on everyone’s phones too! But, if you’re going out to catch ’em, you need to stay hydrated to stay healthy. Walking, biking, and driving to poke-stops and gyms is lots of fun but summer heat is no small matter. Be sure you stay hydrated to keep having fun (no matter what game you like best) in the heat.

Want to quench your thirst with something fresh and cool?

It’s the “Beat the Heat Lime Mint Chia Refresher”!

Hydrate with lots of great flavor instead of lots of sugar or syrup. Sodas, powdered mixes and even some sports drinks come with a surprising amount of sugar to weigh you down. This drink comes packed with great taste (that you just can’t get in stores), is easy to make, and better for you than sugary drinks. (And it’s Piplup approved…even though that pokemon is not in the game yet)


Beat the heat with mint!
Mint makes a cooling sensation when you drink it, especially when crushed. Cucumber provides a similar cooling effect (but with all the lime, you won’t taste this veggie in the drink) Agave is a sweetener that’s lower on the glycemic index. You don’t need a lot to get a nice sweet taste to go with the citrus-y tart of the lime zest & juice here. Chia seeds soak up water with their soluble fiber & help digestion. In all, this drink is super for your to-go cup, or thermos while you go exploring for Pokémon.

Let’s make it:
For about 2 servings / or 1 big to-go cup you will need…
About 1/4 cucumber (peeled)
1 lime (zested & juiced)
1 tsp MySeeds Chia Seeds
1 to 2 tsp agave nectar
2+ cups water (or sparkling water)
About 4 to 5 large fresh mint leaves

First, zest the entire lime. Then, squeeze all the juice into your small food processor. Peel the 1/4 of cucumber & add it to the processor too. (Cucumbers vary in size, if it’s giant, you may need less to get the effect) Add the mint leaves as well, chopping these releases the flavor. If you need to add an extra tablespoon of lime juice so this purees well, you can. Puree the mixture and strain the juice into your cup/pitcher. (If you want added fiber, but a cloudy drink, don’t strain at all) Use a rubber spatula to push the mixture into the strainer to get all the juice out. (There’s a surprising amount of liquid once you puree, and it’s all for flavor!)

Add your preferred amount of ice to your cup/thermos, and spoon the agave nectar over it. Sprinkle the lime zest over the ice also, then the chia seeds. Pour in the strained juice over the ice. Last, add the water (or sparkling soda water) and it will mix the zest & chia. Stir a little with a spoon or your straw…and you’re ready for refreshment!

Need seeds? Come on over to MySeeds Chia for your fresh chia seeds & instant bonuses!

Just Say ‘No’ To Color Adjust Food Photos

Do you like recipes with a photo of the food?
Would you make something from a blog that DIDNT show you the outcome?

Statistics say that cookbooks with photos for every recipe out-sell photo-less cook books every time. A food blog would be foolish to not include at least 1 photo of the food with the recipe. This is all common sense stuff too, everyone wants to know what they’ll get before they put in the time, work, and ingredients. So why then…

Do people think it’s ok to totally color-control out of reality certain food photos?

Did you ever make something that looked all colorful, bright & beautiful in the photo…only to have it bake up brown and sad?
Were you ever disappointed by a vivid pie or cake that turns out drab?
Are you paranoid of new recipes so that you’d never try something for company for fear that the color will be all ‘off’?

Photoshop & other image editing programs, filters, and camera settings are fine…
As long as they’re not being used to deceive the ‘consumer’!
(The ‘consumer’ is the potential recipe-maker)

The bright colors & fake filters get views, and get people to come to the page, but then they create resentment if/when anyone goes to make the thing & just can’t get it to turn out.

Photo-shoppers don’t want to face the facts:
Most fruits, when baked in whatever (cakes, cookies, breads) LOSE a lot of their color. You’re never going to bake chopped strawberries and have them end up bright red. Apples turn brown in spite of efforts, and real un-food-colored cherries are hardly fire-engine red once baked. (Canned pie cherries? Often packed with coloring) The reason for fooling around with the photos is obvious…so it’ll look better…but if no one can actually make the food live up to color that doesn’t exist, it just leads to disappointment and resentment from the viewer.

We won’t have that here.

Of course, the MySeeds test kitchen is all about browsing recipes for inspiration, items and themes that are trending now, or recipes in need of chia seed related help! But, with this seasoned eye, it’s a bit easier to spot things that just don’t match with their recipe. However, everyone can’t be expected to ferret out filters & selective color re-touching. (Looking at you, guava tartlets recipe!) We just don’t think it’s right to present a recipe with it’s picture so doctored for color that no one can make it properly…

And that’s why our recipes are always the real deal.
If you see a photo on this blog, our Facebook page, Google + , or anywhere else, you can be sure it’s not color-faked. Using real foods (and not artificial colors) with cool methods is how we get recipes that stand out…and how YOU can too. We want YOU to make these foods and not be met with disappointment in taste OR color. What you see is what you’ll get if you follow the baking method on

Frozen Key Lime Mini ‘pies’ with dark chocolate shell
They really do come out this green! When you use the cold method…
Red White & Blue Salsa
Of course, it’s bright because it’s raw…but it’s got crunch!
Bright Orange Pumpkin Soup
Seasonal soup with an attractive color

These are just a few examples of colorful chia recipes that will turn out just as vivid if you make them.  The MySeeds test kitchen prides itself on natural ingredients, better-for-you choices, and recipes nearly anyone can make with easy ingredients.

Food Tips & Debunked Food Tricks

Time for some tips!
Chances are…if you’re at a chia blog, you already know how to use chia and what it’s about, but could you use some tips for the OTHER foods that often go into cool chia recipes? What tips work and which ones don’t? Why do certain tips work? In the interest of…being interesting, this blog post is all about tips for chia AND your other food choices.

First off the Pineapple:
First, to help your pineapple ripen, you can set it upside-down (on it’s green leafy top) on a sunny sill for a day or two to get the bottom to change to a yellower-green color. Next, cut off the top (very close to the leafy spikes) put the open part against a plate & bind the whole thing down with plastic wrap. Put it in the fridge for 1 or 2 or 3 days. The juice will spread throughout the pineapple now that the top is off.
Pineapple photo proof: Pineapple Tip

What is the healthiest way to eat broccoli?
RIGHT after you cut it. Don’t cut up broccoli (the large ‘single item’ of broccoli from the store) until you are ready to eat it. Plants are still functioning when they’re on store shelves. As in, the chlorophyll is still making energy & enzymes can move around while some various other functions work. Cutting the florets of broccoli trips the “damage sensor” in the plant and reduces the nutrients in the damaged (cut) part.
Don’t buy: Little pre cut florets in a bag
Sure it’s very slightly more convenient, but it’s not worth the cut in nutrition.

Take a “Food Hack Break”!
Do those wacky food hacks you see in magazines and online work? Food52 tests several of these with photos, analysis and “would we make it again” section. It’s a fun read with both successes and flops. Try it at Food 52 Food Hacks

Don’t try this at home!
DONT Put the avocado in the oven at 200 degrees for 10 minutes to ripen it faster.
DO put the avocado in a plastic bag with a banana or an apple (uncut) over night to ripen it faster.
A hard unripe avocado will slowly release a gas that helps it ripen. Bananas and apples have something similar. The oven is supposed to heat & release more gas ripening it faster, but it actually just turns the whole thing brown through & through and makes it smell funny with an awful texture. The “other fruit” way doesn’t cause damage to the avocado & you actually get a normal one.

Chia Tip:
(of course there has to be at least one of these) Take a look at some pretty, colorful & tasty ideas for Breakfast Toasts. Then, use the tip that you can sprinkle chia seeds onto anything that’s slightly damp enough (ex. a cut fruit) to make them stick/not just bounce off. ANY of the toast ideas there can be used with chia to add more nutrition.

Quick tips:
DO use a spoon to scoop out the interior of a kiwi (if you have a similarly sized to the kiwi spoon) and DO eat the kiwi seeds, they have nutritious properties.
DO select green vegetables (and salad greens) that are under direct light in the store. (photosynthesis continues once a leaf is cut & bagged…but only if light is shining on it)
DONT forget to make a home-made vinegar rinse for the “Dirty Dozen” fruits and veggies known to have pesticides on them when they’re at the store
And DO go to MySeeds for lots more chia education & free recipes too

A New Smoothie Shop Opens In Town…

Has a smoothie shop opened up in your area?
How about a trendy “wraps n’ bowls” shop? With the popularity of colorful smoothies on Pinterest and the over all ‘health-halo’ effect it’s no wonder these are popular places…but should you go and pick up some fruity fun?

That depends…
On if you can read the FULL list of ingredients. Smoothie shops have just 1 job: to make you come back for more smoothies later. Their job isn’t health, nutrition, energy levels or what’s best FOR you it’s to taste the best TO you to sell more smoothies. It’s their job to make money, but it’s your job to look out for your health.

What to look for?
First of all, is any sugar being added? Even under another name?
Cane juice, turbinado, powdered cane juice, HFCS, beet sugar, and a myriad of other names you can look up (when you see them) all mean the same thing: added sugar. This is good for taste, but lousy for health. The objective is to sweeten with fruit that’s already naturally sweet in the right proportions so you don’t need added sugar, refined sugar or any other sweeteners.

Are veggies an option?
If not, they should be. It’s incredibly easy to hide something mild like baby spinach in with various powerfully flavored fruits. A vegetable component is important for nutrition, fiber, and vitamins/minerals. Fruit is good for you, but it’s naturally sweet. Help balance it out with at least some vegetable content for a real ‘better for you’ drink/snack.

Are seeds an option?
Flax, hemp, chia, pumpkin, and even some nuts (ex. pb&j smoothie) should also be on the menu. A blender is not a calorie eliminator. You can’t have a smoothie, a sandwich, a snack and dinner later and then expect to have fewer calories for the day. The smoothie has to be as filling as the meal it is replacing, or it’s not going to do your menu much good. It’s easier to drink calories (and not feel as full) than it is to eat them via solid food.
Why seeds need to be an option:
To fight hunger. The chia seed is the most hunger fighting seed on the list, due to it’s large quantities of two types of fiber. It also has no flavor, so it’s not going to mess with the taste of your smoothie while it cuts hunger. The others help you to feel full as well (via protein, fiber, etc) but they all do have a flavor. Use seeds & nuts to ensure your smoothie is as filling as a meal.

To recap:
The ideal smoothie (whether at home or a shop) should have the following qualities to actually improve your health & not just be a ‘health halo’ dessert disguised as a health food.
Include at least 1 vegetable
Include a nut or seed so you’re not hungry again right away
Leave out added sugars or artificial chemical sweeteners (stevia leaf is ok, though)
Allow you to see the list of actual ingredients

It’s a pretty simple line up, but you’ll be surprised how many shops don’t meet any of the criteria, or only offer a few options that don’t fit in. If you run into this, consider home made smoothies instead. Filling the blender jar with your ingredients the night before makes them as easy as “mix and drink” for breakfast. Frozen “Smoothie prep” bags ensure fresh ingredient combos (make these up on the weekend, take out one a day for a smoothie each day) are always at hand.

Looking for an idea?
We’ve got a few to try at:
Slideshare Make Greens Taste Like What You Want (hint, it’s chocolate!)
And a video too with:
Great Green Chia Smoothie (Tastes amazing, has over half your daily value for a lot of nutrients)

And of course more at MySeeds Chia , where there are instant cookbooks and a monthly subscription for even more smoothie goodness!


Food: Make it yourself! But why?

Is it before 2018?
If so, there’s something likely very insidious going on with your food labels (in the USA) Only now when action is finally being taken to fix it, does anyone even hear about this rather big hidden deal that’s been affecting everyone’s health, likely for years.

What could be this big a deal?
Can’t lose weight like you want to? THIS mislabeling could be the actual cause. Yeah, that’s pretty much the biggest deal anyone could ask for in food, and it’s been hidden for ages. The quick answer is:

“Added sugars can be listed as carbs on the label”

That’s a real simple statement, but the impact is huge.
Because too much added sugar ruins everyone’s health and wastes 20% of the GDP on healthcare costs. It basically means that you can buy something thinking it has 1 gram of sugar in it but really there are 10 grams of added sugars. If you’re only supposed to have 50 grams per day (that’s about 12 teaspoons on a 2000 calorie diet) it’s enough to mess you up. So how did this situation come to pass?

Some things taste good pretty much always.
1. Fats
2. Sugars
3. Spices/seasonings (when used appropriately with the ‘right’ items)

So if you take away fats (ex. all the low fat craze things because everyone said that eating a fat causes you to be fat all ways) you need to add something else (sugar) to make the food taste good and have the people buy it again. Also, there’s a whole industry dedicated to making sugar type items like cane sugar, refine sugar, turbinado sugar, High Fructose Corn Syrup and many more. However, there’s no real drive to jam fat into everything where it doesn’t belong.

However, now that people are catching on that eating sugar all day every day might not be the greatest thing for health/obesity/diabetes/100 other problems, the labels are working to hide the sugar instead so you merely eat it by accident. Not cool!

The way around all this mess?
Well, before 2018 when the new rules go into place where the actual amount of sugar needs to get called out…make food at home, yourself! It’s a LOT easier than you’d think, it ensures freshness, lack of preservatives AND you know exactly what’s going into it, every time. No labels, no lobbying, no tricks. So there are 2 things to do. First off, read up about this  mess at:

The Worlds Biggest Industry Just Got Served

(Be astonished at the food label pictures! There’s interviews, videos and resources all over the page too, it’s real interesting stuff)

Then, grab some recipes for yourself at

MySeeds Chia Recipes

We’ve got a recipe of the month club (new recipe each month! free!) 2 free chia recipe instant books AND hardcover PLUS softcover books as well as Kindle selections. (Got Amazon Prime? Get more free stuff from us!) The recipes are all designed to be easy enough to fit into a busy day, but they all keep an eye on fresh & healthier selections while demonstrating the versatility & health of chia.

Relic Recipe:”Fluffy” Pancake Mediocrity

It’s time for another…Relic Recipe!

Relic Recipe-
When the MySeeds Test Kitchen experiments with an old-fashion recipe to see if it can be brought up to date, actually works, or is something anyone would want to eat. Whether it succeeds or fails, it’s interesting to read about it if you are at all curious about food.

The Recipe: “Fluffy Ricotta Pancake With Fig”
The Appeal: Fun looking ‘hockey puck’ shaped super thick pancake
Why try: Recipe is very different from all common breakfast foods
Conclusion: It’s fine. Meh.

The appeal was very clear, because it made a VERY different looking product. A pile of pancakes, each as thick as a hockey puck (in the original photo). They were golden & appealing looking. Curious people would like to try them. It was worth a try, because the recipe itself was very different from pancakes, waffles, crumples, buckles or a Dutch Baby. It looked like something that would work & could be updated.

So what was the cooking adventure like?
Let’s get the recipe right & appealing!


Caption: This item is just ok…

Figs: Is anyone a fan of figs?
Maybe they used to be. So the recipe was updated with strawberry in where the fig was & orange zest for good measure. (Substituting pieces of 1 fruit for another doesn’t usually affect a recipe or its consistency)

The recipe had buttermilk & ricotta cheese, which is fine. A lot of butter (as usual for old recipes) which is also fine. Some eggs, some fig jam (switch out for strawberry, nobody wants these things to be all brown) TABLESPOONS of baking powder (and baking soda too–that’s unusual) so you know that this is going to be fluffy pretty much no-matter-what.

Complicated. You needed egg rings, but ones without handles (all of them these days have handles) so it can go in the oven. You pour the batter into egg rings which have been placed on a greased griddle inside the oven. That’s how they bake & that’s how they get their attractive shape. Then, when they’re ‘done’, they’re removed from the oven, egg rings taken away and then finish their cooking in a skillet on the stove.
Is anyone going to do this?
Only if the outcome is AMAZING. Which it isn’t. So we tried 2 ways. First off, the egg rings can lift up when the batter goes in, making it leak. Solve it? Yes, by filling pre-heated ramekins & just baking it in those & then toasting the tops in the skillet like it says. It takes longer, (ceramic) but you lowers your hassle.

So, after all this…the result is fine.
That’s it, just fine. As you can see with the photo, it’s brown. It’s too brown to look like a regular pancake. It’s more ‘crumbly’ than fluffy when you eat it, and, despite the more powerfully flavored strawberry AND the fresh orange zest, the taste still manages to be just okaaaay. The look’s not appealing, the method is a hassle and the flavor…while it isn’t a disaster is just mediocre. It’s not worth the trouble of all the wacky steps and special ingredients/equipment. There doesn’t seem to be any logical or obvious way to ‘fix’ what’s wrong with them, because the problem is in the recipe AND the preparation too. If you’re going to go to trouble in the morning, select the Chia Gingerbread Waffle or the Totally Healthy Peach Gluten Free Chia Pancakes. They’re easy, taste great…and the pancake one has 0 things that aren’t good for you. (And all are available FREE from MySeeds!)

Relic Recipe Conclusion: Leave this one in the dusty old recipe box!