Janie Hoffman - The Chia Cookbook Inventive, Delicious Recipes Featuring Natures Superfood

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Copyright 2014 by Janie Hoffman
Photographs copyright 2014 by Eric Wolfinger

All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC.

Library of Congress Cataloging-in-Publication Data

Hoffman, Janie.
The Chia cookbook : inventive, delicious recipes featuring natures superfood / Janie Hoffman. First edition.
pages cm
Summary: Mamma Chia founder Janie Hoffman presents recipes for incorporating superfood chia seeds into flavorful smoothies, snacks, meals, and desserts Provided by publisher.
1. Chia. 2. Natural foodsHealth aspects. 3. Cooking (Natural foods) I. Title.
TX558.C38H64 2014
641.302dc23
2014005260

Trade Paperback ISBN: 978-1-60774-664-5
eBook ISBN: 978-1-60774-665-2

Food styling by Erin Quon

v3.1

This book is dedicated to all the beautiful souls spreading the love of chia and to my adventurous and delightful husband who joined me on this magical journey.

contents

acknowledgments

with gratitude & joy

There are so many beautiful souls that helped to bring this book to life.

With my deepest gratitude and joy:

To my delightful collaborator, Daryn Eller. Your beautiful and talented spirit is pure inspiration and I am blessed to have you by my side.

To Jackie Newgent, RDN, and Leslie Miller, your delicious and inventive contributions made us all better.

To my wonderful agent, Bonnie Solow. Thank you for always being there to lend your wise counsel.

To Lisa Westmoreland, my fantastic senior editor at Ten Speed Press. I am eternally grateful for your reaching out and supporting this project every step of the way.

To the rest of the amazing team who helped create this book: designer Katy Brown, photographer Eric Wolfinger, and publicists Natalie Mulford and Erin Welke.

To all the organic farmers around the world. Your care of the land and our food feeds both the soul of humanity and the soul of the planet.

Big thank-you to my friends who have supported and inspired me on my journey, especially Jeanne Christiansen; Ariana Garrett; Peter and Linda Gevorkian; Wendy Gilleland; Frank and Theresa Golbeck; Stacy, David, Lev, and Shayna Grossman; Robert Helgeson Jr.; John and Ami Ken; Jackie Townsend Konstanturos; Jim Lieb; Laura and Jay Lieberman; Steven and Ellen Osinski; Jamie Phillips; Gerry Ransom; Karen and John Roberts; Dale Rodriguez; Nancy Rosenzweig; Woody Tasch; Rob Thomas; Grace Venus; Mary Waldner; Bill Weiland; and Ruth and Stanley Westreich.

Heaps of gratitude to all the dedicated and talented souls on the Mamma Chia team, past and present. This really is a team sport and I am blessed to share this adventure with you. Thank you!

Love and gratitude to the beautiful Mamma Chia community. Thank you so much for taking this ride with us and helping us spread the love of chia.

To my family: Kathleen and Donald Flynn; Katie and Jeff Harvey; Jim and Barb Hawkins; Audrey and Dave Hoffman; Bruce, Donna, Marisa, Nick, and Sean Hoffman; and the wonderful OConnell clan. Your love is deeply appreciated.

To Lance, your love and kindness inspires me daily. I am so grateful for your unwavering support and friendship. I love you so!

preface

The first time I heard about chia seeds, I had more than just a casual interest in learning about new foods with health-enhancing powers. I was born a very healthy, vibrant soul who approached life with a lot of gusto when, during my early twenties, I was hit hard with several different autoimmune disorders. Gradually, after a lot of trial and error, I learned that what I chose to eat had a significant impact on how I felt.

This challenging journey into illness started with a skin and muscle disease called dermatomyositis, then advanced to include chronic fatigue, lupus, and scleroderma, a hardening and contraction of the skin and connective tissue. At times my muscles were so weak, I couldnt even dress myself. I developed severe rashes and hair loss, too. Chemotherapy and steroids were prescribed and I dutifully complied with my doctors orders, only to find that, for me at least, the drugs had more side effects than benefits. Needless to say, it was rough.

And yet I knew there must be a solution. So I tried strict vegetarian and macrobiotic diets (to no avail); studied meditation and yoga and dedicated myself to service to humanity and the planet (all of which seemed to help on many levels); and, finally, decided to eat only organic whole foods whenever possible. The last one proved to be the tipping point and, although I continued to have flare-ups, I did experience much better health. I still wasnt completely well, but I was very grateful for how far Id come.

Thats where things stood when, almost by happenstance, I learned about chia, minuscule seeds in the mint family with an astonishing amount of omega-3s, protein, fiber, calcium, antioxidantsand morepacked within their tiny shells. My friend Wendy mentioned chia one day when we were working out and, prompted by her enthusiasm, I went home and did a little research. Could the seeds really have as many nutrients as she said? (Yes!) Did the Aztecs really power their conquests with chia seeds? (History tells us so!) How could I not give chia a try? And Ill be forever thankful that I did: the bag of chia seeds that arrived on my doorstep a few days later absolutely changed my life.

I started by consuming just a few tablespoons of seeds a day, and right away felt a difference in my stamina and energy levels. Suddenly, I was filled with more vitality than I could ever have imagined. All those years of grappling with my health taught me to listen closely to my body, and I just knew that the chia was having a significant effect. Within a few months, I became 100 percent symptom free and have remained so ever since. I dont even test positive for autoimmune disorders anymore.

When I saw all that this amazing seed could do, I wanted to shout it from the rooftops, letting everyone know about chia. I went into my kitchen and experimented, trying to create chia-based meals, drinks, and snacks that I could share with friends and family. I baked with chia. Made salads with chia. Worked the seeds into my husbands turkey burgers. Added them to salsas and ketchups and mustards. Used them to whip up puddings and smoothies. I made a variety of blended juice beverages with them, too, and began sharing them at parties and yoga classes. Wouldnt this all work nicely into a chia cookbook? I thought to myself. What a great way to let people know about this incredible seed. I turned to my dear friend Ariana, one of the best and most intuitive cooks I know, and asked her if shed like to collaborate on a cookbook. She enthusiastically agreedshe too had fallen in love with my chia creationsbut the next day, she realized there was no way to work it into her schedule.

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