Re: How to ingest coconut oil - chia seeds and raw vegan dessert

[Guest guest]

Chia seeds don't give the fluffy texture that irish moss offers - irish moss

(carageenan) offers the lift. The desserts fall flatter, but I'm fine with

that. Chia is a mucilagenous fiber like flax, but I find it is much easier to

digest. It offers a lot of omega 3 fats, and is easier to assimilate. Flax for

me was like eating ground glass, but I don't have any discomfort with Chia. I

use it in the place of soy lecithin in " cheese " cakes and use it as replacement

for flax in a lot of dehydrator recipes. I'll add it to blended fruits to make

a pudding consistency. For dessert recipes (puddings, " cheese " cakes, and

chocolates), I will put the chia seeds through a coffee grinder and then add

without soaking. For cracker recipes, I'll soak the seeds until they are gooey

(sorry, best descriptive I could think of) and then add dry ground seeds.

Carageenan (irish moss) has been used in studies to simulate IBS in monkies, and

they rub it into wounds to create inflammation to study the effectiveness of

anti-inflammatory drugs. If you search pubmed.com, you'll find a lot of studies

testing the anti-inflammatory effects of herbs and drugs are preceeded by

inflammation induced by carageenan.

Cami

http://healingfromlupus.blogspot.com

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> This book looks really interesting, and I'm always looking for healthy

> ways to feed my sweet tooth.....

> can you say a little more about Irish moss/inflammation...??

> also, if you substitute chia seeds--how do you do them, soak, what

> proportion..?

> are you using chia seeds every time it calls for Irish moss...?

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[Guest guest]

Thanks Cami, BTW--I read your great blog---will try your raw desserts and loved the story about your dog....(smile)........

Blessings, Margaret"We are not held back by the love we didn't receive in the past, but by the love we're not extending in the present." nne on