Posts filed under ‘Chia recipes’

Which is your favorite grain?

For years, I’ve been trying to limit grain from my diet, in the hope of sending off the excess pounds as well. Grain is carbohydrates, which are essential for energy, but which the body converts to sugar when in excess.

First to go was barley. Not easy at first, but somehow in the middle of a decided effort to clean out my system, I quit smoking cold turkey, and with it went the beer.

Next to go was corn. That was very very difficult, because I’ve always loved corn, especially the Japanese sweet ones. In the 60s, on our weekend trips to Tagaytay in the 60s, we would stop by this grocery (one of the few groceries back then) on Aurora Blvd.  where Momi would pick up a medium bag of tube ice, and  two bags of foot-long ears of cooked sweet yellow corn, cold but not frozen. During the 30-minute trip up to the rim of the extinct volcano, then known as Tagaytay Ridge, we would all enjoy our own ears of corn, no sharing and no left-0vers.  But the time we werebit off the last kernels, we were being greeted by the mesmerizing site of the smallest volcano on earth, and ready to jump off the car to run around the huge lawn of our simple one-story resthouse. Now back to my diet.

From the book by Dr. Peter J. D’Adamo entitled Eat Right for Your Type, I learned that corn actully slows down the metabolism of Os like me.  I realized then that this was why I started to bloat when I stopped teaching dance regularly a decade ago.   I developed a craving for Japanese sweet corn that one can easily buy in Katipunan Avenue, reviving wonderful childhood memories and an insatiable taste for sweet yellow corn. Till now, I have to consciously stop myself from eating more than a fourth of  an ear of corn.

Without trying too hard, I take wheat breads  no more than once a week. I’ve discovered breads and pasta noodles made from yam (camote) which are actually tasty.

But rice is almost impossible to do away with. We just have too many wonderful dishes that need the balancing tastelessness and texture of freshly-boiled rice, as well as the fried and sauteed versions of this Filipino staple.

Yet, Ive noticed that since some 10 weeks ago when I first started taking MILA the miracle chia seeds, not only did I take less rice, but also generally ate much less than.  That’s because I felt full for longer periods of time. yet had so much energy to complete all my chores and aks for the day.

Found this very useful and revealing chart on the website of Lifemax. Didnt notice it until today, because I had always concentrated on the wondrous effects of perfect balance of Omega fatty acids that the Mila chia seeds was getting famous for.


This chart compared the nutrient values of Mila the miracle chia seed vs the more common grains we regularly take in today.

What we find is the incredible superiority of MILA to other grains — so much energy, protein, lipids, fiber, and just half the carbohydrates as the grains.

You may be interested in more information on omega fatty acids, proteins, fiber and phytonutrients.  milaNutritionpd

By the way, did I tell you that I am now excited everytime I step on the weighing scale, because the pointer always points to the left of my weight two months ago.  Yes I’ve actually lost 14 lbs as of this afternoon’s weigh-in. Am slowly nearing my target of losing 40 lbs…. only 26 more to go.

Read more about the growing and processing of MILA chia seeds.

To purchase your Mila the miracle seed here


July 23, 2009 at 1:48 am 1 comment

Chia Recipe: Filipino Torta (pork patty)

recipedif41 lb ground pork
1 cup thinly sliced potato
¼ cup chopped onions
¼ cup chopped tomatoes
5 tbsp vegetable oil
1 tsp minced garlic
½ tsp seasoned salt to taste (if desired)
2 eggs
3 – 4 scoops of Mila

In a frying pan with 2 tbsp vegetable oil, sauté garlic, onions and tomatoes for a minute (medium heat), add ground pork then cook about two (2) minutes, add potato and desired amount of Mila and cook for another two (2) minutes or until ground pork is lightly brown.  Put in a bowl, set a side (it cool down for 5 minutes).  Add the 2 eggs then mix.

Clean the frying pan and add the rest of the cooking oil and put in a medium heat.

Then fry.  Put a half cup or a cup of meat in the frying pan and flat them until it looks like a patty, then turn it and cook the other side.

Submitted by Theresa Hickey
(reprinted from

May 17, 2009 at 1:43 am Leave a comment

Chia Recipe: Oat MILA Cookies

recipedif22 cups raw oats
1/2 cup chopped walnuts
1/2 cup chocolate chips
3 ripe bananas, mashed
1/3 cup applesauce, natural
1 tsp vanilla
1 tsp cinnamon
1-2 tbsp pure maple syrup or blue agave
1/4 tsp salt
2 scoops Mila

Mix all ingredients together. Mixture will be very moist. Drop onto cookie sheet  and shape into flat rounds. (They will not change shape as they bake).

Bake at 350° for 8 – 10 minutes.  Makes about 30 cookies.

Submitted by Linda Finsel
(Reprinted from

May 16, 2009 at 1:44 am Leave a comment

Chia Recipe: MILA Balsamic Vinaigrette

recipedif13 cups extra virgin olive oil
¼ cup balsamic vinegar
2 tbsp Dijon mustard
1 tbsp roasted garlic
1 tbsp sugar
1 tbsp oregano
1 scoop Mila
1 tsp salt
1 tsp black pepper

Take all ingredients and place in blender. Turn blender on high and slowly add oil until well blended.

Submitted by Demal Mattson
(Reprinted from

May 15, 2009 at 1:49 am Leave a comment

Chia Recipe: MILA Whole Wheat Pizza Dough

recipedif31 cup all-purpose flour
1 scoop Mila placed in a 1/2 cup measure, then filled with whole wheat flour level to top
2/3 cup very warm water
1 envelope (8 gram or 2 1/4 tsp) Fleischmann’s quick-rising yeast1 Tbsp. cornmeal
2 tsp olive oil
2 tsp honey
1/2 tsp salt
Olive oil cooking spray
In a medium bowl, combine flours, Mila, yeast and salt. Mix well.

Measure very warm water in measuring cup, then stir in olive oil and honey.  Pour over dry ingredients and mix using a wooden spoon to form a ball.  Turn dough out onto a lightly floured surface.  Knead for 2 minutes.  Spray bowl with oil spray and place dough inside, adding another quick spray on top of dough.  Cover with plastic wrap and let rise in a warm place until double in size, about 20 mins.  Spray a 12-inch pizza pan with spray oil and dust with cornmeal.

Once dough has risen, turn out onto the pizza pan and flatten to fit the bottom and up the sides of pan.  A quick spray on top will stop your hands from sticking to the dough.  Top with sauce, toppings and cheese, as desired.

Bake in a 425 degrees F oven for about 15 minutes.  Cut and serve hot.

Submitted by Mabel Cline
(Reprinted from

May 14, 2009 at 2:11 am Leave a comment

Chia Recipe: Homemade MILA Garlic Parmesan Pretzels

recipedif51 1/2 teaspoons Active Dry Yeast
1 1/2 cups Bread Flour
1 1/2 cups Whole Wheat Flour
1 cup Baking Soda
1 cup + 3 tablespoons Water
1/4 cup Light Olive Oil
2 tablespoons Light Brown Sugar
2 tablespoons Parmesan Cheese
1 teaspoon Minced Garlic
1 teaspoon Chopped Fresh Basil
8 teaspoons Mila
1 jar of your favorite Spaghetti Sauce for dipping

Add yeast, flours, brown sugar & water to Bread Machine in order particular bread machine specifies.  Usually Liquids, dry ingredients, then yeast.  Set on dough setting.

Once dough is made, take out of bread machine and let sit 5 minutes.  Set oven on 475 degrees and put 2 quarts of water into pot with 1 cup baking soda to boil.

On small plate mix olive oil, garlic, basil and parmesan cheese.

Take dough and cut into 8 equal parts, then knead 1 teaspoon Mila into each part and twist into long rope. Make each rope into U and then fold over each end into pretzel shape. Place each pretzel onto baking sheet and paste on oil ingredient. Bake for 15 minutes or until golden brown and enjoy with your favorite jar of spaghetti sauce for dipping.

Submitted by Michelle Hanley
(Reprinted from

May 14, 2009 at 2:04 am Leave a comment

Chia Recipe: MILA Pumpkin Chocolate Chip Bread

recipedif21 1/3 cup sugar
1 scoop Mila placed in 1 cup measure and fill to top with white flour
1 cup mini chocolate chips or pecans or 1/2 cup walnuts and 1/2 cup raisins
2/3 cup whole wheat flour
1 cup cooked or canned pumpkin (not pie filling)
1/2 cup vegetable oil
1/2 cup water
2 eggs
1 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
In a mixing bowl, combine sugar, pumpkin, oil, water and eggs; beat well with an electric mixer. Combine dry ingredients, gradually add to pumpkin mixture and mix well. Stir in mini chocolate chips (or nuts if desired) by hand.

Pour into a greased 9 X 6 X 2 1/2 inch loaf pan. Bake at 350 degrees for approximately 65 minutes or until bread tests done with a toothpick. Cool 10 minutes in pan before removing to a wire rack.

Submitted by Mabel Cline
(Reprinted from

May 13, 2009 at 2:14 am Leave a comment

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