Mila micro-sliced chia seed is a super food that is gluten-free, trans-fat free, sugar-free, and a superior plant-based source of protein and fiber. Mila uses different varieties of the chia seed to provide a wide array of nutrients. By combining these chia seed varieties, you get a nutritionally robust product.
Because of its mild flavor, Mila is a versatile ingredient that can be incorporated into a variety of dishes to enhance their nutritional value. Just how nutritious is Mila?
- Gram for gram, Mila is one of the richest whole-food sources of dietary fiber and omega-3 fats (ALA).
- The fiber found in Mila is predominantly insoluble fiber, a form of fiber that is especially beneficial to the digestive tract. It supports intestinal regularity and promotes good bowel health, slows digestion of food to help maintain healthy blood sugar levels, and supports weight loss by helping you feel full for a longer period of time.
- Studies have illustrated improved cardiovascular health among those with a high intake of ALA containing foods like Mila.*
Below are some recipes using Mila; you can also try Mila in your recipes. Add Mila as a substitution to an ingredient already in a recipe. You can also use it as an addition without taking away from the flavor or consistency of the original recipe. Add to cereals, smoothies, beverages, and salads. Learn more about Mila here.
Mila Coconut Pudding
- 1 to 2 Tablespoons Mila
- 1 Tablespoon organic coconut milk powder
- 1 cup water
- Honey, if desired
- Add the coconut milk powder and water to a small pot and boil.
- Whisk the Mila into the liquid.
- Reduce heat; whisk again after a few minutes.
- Leave the mixture until it thickens.
- Drizzle with honey.
NOTE: As a fun alternative, feel free to add cinnamon, pumpkin spice, and/or dried fruit to the recipe.
Mila and 360 Complete Shake Protein Bars
- ¾ cup almonds, unsalted
- ¼ cup pistachios, unsalted, shells removed
- ¼ cup pitted dates
- ¼ cup raisins (or dried cranberries)
- 1 scoop 360 Complete Shake (flavor of your choice)
- 1 Tablespoon Mila
- 2 Tablespoons unsweetened apple sauce
- 1 Tablespoon coconut oil
- Grind the almonds and pistachios in a food processor until course, about 30 – 40 seconds.
- Add the dates and the raisins and grind again for another 30 seconds.
- Next, add the 360 Complete Shake, Mila, applesauce and coconut oil. Grind for an additional 30 seconds until the mixture is well combined, moist and slightly sticky (If the mixture is not moist enough add about ½ Tablespoon more of coconut oil and mix again).
- Remove the mixture onto a large cutting board.
- Place a large piece of wax or parchment paper over the mixture and using a rolling pin, roll into an even thickness.
- Cut into 6-8 bars and leave on the cutting board. Place the board in the freezer for 30 minutes.
- Remove from the freezer and wrap individually in saran wrap.
- To ensure shape and freshness, store the bars in the fridge for up to one week or in the freezer for up to two months.
- Optional: Add chocolate chunks if using chocolate 360 Complete Shake.
- 1 scoop Mila
- 1 lb. fresh fruit
- Up to ¼ cup honey
- Prepare your fruit, thoroughly washing it and removing any stems, pits, or tough skin.
- Place your fruit in a pot and heat on medium, stirring frequently, until the fruit begins to soften.
- Continue to heat the fruit, mashing periodically, until it becomes liquefied.
- Taste the liquid and add honey until it reaches desired level of sweetness.
- Stir Mila into liquid, place in an airtight container, and store in the fridge.
- Note: if jam is still not thick enough after sitting in the fridge, additional Mila may be added to increase thickness.
Do you have a favorite Mila recipe to share, or a way to incorporate Mila into your favorite meal?
Find more delicious recipes here: https://livepure.com/recipes.
In honor of Easter and the tradition of hunting Easter eggs, we have some delicious egg recipes to share with you. The first one incorporates Mangosteen Superfruit juice and the second one uses Greens, both products by PURE. Not only do I love eggs for breakfast and brunch, but I’ll eat them for lunch and dinner, too.
Eggs are a nutrient-dense food. They contain high-quality protein, they offer all nine essential amino acids, and they’re a great source of vitamin D. They also contain vitamin A, vitamin B12, riboflavin (B2) and the antioxidant selenium, as well as lutein and zeaxanthin, which help keep our eyes healthy.
Yes, the yolk does contain high dietary cholesterol, but it is also low in saturated fat, an important factor. Because of this, eggs get a thumb’s up from the government’s 2015-2020 Dietary Guidelines for Americans.
These recipes are a great way to introduce the products to others, and a way to offer healthy alternatives the whole family can enjoy.
Eggs with Smoked Salmon and Mangosteen Sauce
- 1 Tablespoon distilled white vinegar
- 1 teaspoon plus 1/8 teaspoon salt
- 8 large eggs
- 3 large egg yolks
- ¼ cup water
- 2 Tablespoons Mangosteen Superfruit juice
- 1 Tablespoon lemon juice
- 1 stick of softened butter
- 4 English muffins, split and toasted
- 8 oz. smoked salmon, sliced into 1 oz. pieces
- 1 Tablespoon chopped dill (optional)
- Heat 2-3 inches of water, vinegar and 1 teaspoon salt in large saucepan to boiling. Adjust heat to keep liquid simmering. Break eggs, one at a time, into small bowl. Hold dish close to surface of pan and slip egg into water.
- Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Do not stir. Lift eggs from water with slotted spoon; drain well on platter lined with paper towels. Keep warm.
- Whisk egg yolks, water, Mangosteen juice and lemon juice in a small saucepan until blended. Cook over low heat whisking constantly, until mixture is foamy and small bubbles appear. Whisk in the butter slices, one piece at a time, until butter is melted and sauce is thickened. Remove pan from heat immediately.
- Spread muffin halves with remaining butter. Arrange muffin halves on plates and top with salmon. Place an egg over salmon, top with sauce and sprinkle with dill.
‘Greened’ Deviled Eggs
- 14 large, hard-boiled eggs
- ½ cup mayonnaise
- ½ cup sour cream
- 1 ½ teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ – 1 Tablespoon Greens
- ¼ teaspoon pepper
- 1/3 cup cooked bacon, crumbled
- ¼ cup shredded sharp Cheddar cheese
- 2 Tablespoons chopped fresh chives
- Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves and set aside.
- Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, pepper and Greens; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
- Spoon 1 heaping Tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors. Sprinkle with paprika just before serving, if desired.
Find more delicious recipes at livepure.com/recipes. Do you have a favorite you’d like to share?
In honor of St. Patrick’s Day, we have some “green” recipes to share with you. These all incorporate a product by PURE.
We think these are all worthy of dancing a jig over, as they are healthy, delicious and easy to make. Enjoy!
- ½ cup water
- 15 oz. frozen shelled edamame
- 1 avocado
- 3 garlic cloves
- Greens (to sprinkle on top)
- ½ cup parsley
- ¼ cup tarragon
- 3 tablespoons chives
- 1/3 cup lemon juice
- 1/3 cup tahini
- 2 tablespoons pine nuts
- Preheat oven to 350 F
- Add water and edamame to small saucepan and place over high heat. Bring water to boil and cook uncovered for about 1 minute. When edamame has thawed, turn off heat.
- Pour edamame and water from pan into food processor. Add avocado, garlic, parsley, tarragon, chives, lemon juice, tahini, and 1 t. salt. Process. Allow to cool before serving.
- Serve with chips or pita bread.
“Greens” Power Balls
- ½ cup raw cacao, ground
- ¼ cup goji berries, ground
- 2 tablespoons coconut oil at room temperature
- 1 tablespoon raw honey (or sweetener of choice)
- 1-2 scoops Greens
- 1 tablespoon micro-sliced Mila® chia
- Pinch of sea salt
- Combine all ingredients well in a large bowl (little hands work great here!)
- Once fully mixed, use your hands to form small balls
- Keep refrigerated until ready to eat!
Matcha Green Tea Pancakes
- 1 cup flour
- 1/4 cup Match Vegan Shake
- 1 egg
- 1 tablespoon sugar
- 1 cup milk
- 1 tablespoon baking powder
- 3 tablespoons oil
Directions: Mix ingredients together and make using pancake grill.
Do you have a favorite “green” recipe to share? You can find more delicious recipes at livepure.com/recipes.
Baby, it’s cold outside! No wonder that January was designated National Soup Month. We have a delicious soup recipe to warm up your stomachs, and hearts. It incorporates Mila® micro-sliced chia as an ingredient, so you know it’s healthy!
Mila is a super food that is gluten-free, trans-fat free, sugar-free, and is a superior plant-based source of protein and fiber. Mila uses different varieties of the chia seed to provide a wide array of nutrients. By combining these crops, you get a nutritionally robust product.
Enjoy this pureed soup while getting your daily serving of Mila and increase your intake of leafy greens and other nutritious whole foods. This soup is rich in fiber, vitamins and minerals, not to mention flavor!
Mouth-Watering Mila Soup
- 1 yellow onion chopped
- 1 Tbsp. olive oil
- 4 cups vegetable stock, separated
- 3 cups leafy greens, chopped
- ½ tsp. thyme (fresh or dried)
- ½ tsp. cumin
- Juice from ½ lemon
- ¼ cup quinoa
- 2 Tbsp. Mila
- Optional: garlic (minced)
- In a bowl, place Mila in 1 cup of vegetable stock to hydrate. Set aside.
- Using a tall frying pan or wide-bottom pan, sauté chopped onion in olive oil until translucent (3-5 minutes). Add garlic to pan if preferred.
- Add remaining 3 cups of vegetable stock, chopped greens, thyme, cumin, lemon juice, and quinoa to pan; bring to a boil.
- Reduce heat to medium; cook until quinoa is translucent and greens are wilted (8-12 minutes).
- Add soup and hydrated Mila (including the remaining vegetable stock) to a blender and puree until smooth.
This flavorful soup can also be made into a hearty dip or spread by reducing the vegetable stock used to boil the greens by 1 ½ cups.
Find more recipes like this at http://livepure.com/recipes. Do you have a favorite recipe to share? Submit it here.
Thank you to everyone who participated in our Holiday Recipe Contest. You shared some delicious recipes and surprised us with your creative product usage ideas.
We are happy to announce our three winners:
- Double Chocolate Snowball Cookies – Julie Theriot, IBO Silver Director
- Easy GoYin Vinaigrette – MistyBleu McAmis, IBO
- Waffles with 360 Complete Shake – Michelle Yoder, IBO Bronze Director
Double Chocolate Snowball Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 2 1/4 cups flour – measure and remove 3 tablespoons
- 3 tablespoons Mila (replaces the 3 tablespoons of flour above)
- 1/2 teaspoons salt
- 3/4 cup mini chocolate chips
- Additional powdered sugar for rolling after baking (about 1 1/2 cups)
- Preheat oven to 375 degrees.
- Line two cookie sheets with parchment paper.
- Mix butter, 1/2 cup powdered sugar, cocoa and vanilla with mixer until fluffy.
- Add flour, Mila and salt and mix until the dough forms.
- Stir in chocolate chips. If dough is too soft, chill until you can work it easily into balls.
- Scoop 1 tablespoon of dough and place on cookie sheet. Roll to form a nice ball shape.
- Bake cookies for 7-10 minutes until bottoms are slightly brown and tops are no longer glossy.
- Remove from oven and cool 5-10 minutes.
- Fill a small bowl with 1 cup powdered sugar and roll each cookie in it until coated.
- Place on rack to cool. (Once cookies are cool, you may want to re-roll them in more powdered sugar).
Easy GoYin Vinaigrette
- 1 roasted shallot
- 1 tablespoon Dijon mustard
- 3 parts extra virgin olive oil
- 2 parts GoYin
- 1 part red wine vinegar
- sea salt and black pepper
- Add ingredients to blender except the olive oil.
- Pulse until ingredients are blended.
- Slowly add the olive oil.
- Once everything is blended, add sea salt and black pepper to taste.
- Enjoy on salad. For fruit salad, substitute red wine vinegar for a nicely aged balsamic vinegar.
Waffles with 360 Complete Shake
- 1 1/4 cup gluten-free flour or oat flour
- 1 scoop 360 Complete Shake, vanilla or cacao
- 3 tablespoons stevia
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 3 tablespoons olive oil
- 2 cups almond milk
- 1 tablespoon Mila
- Combine ingredients until flour is mixed.
- Pour 3/4 cup of batter into center of large, greased waffle iron.
Winners will receive free products by PURE.
Be sure to check out all the recipes in PURE’s test kitchen by visiting here. These have all been cooked and loved by so many.
Terms and Conditions
NO PURCHASE NECESSARY TO ENTER OR WIN. Participants must be 18 years of age or older at the time of the contest. Contest sponsored by Genesis PURE, Incorporated – 7164 Technology Dr., Ste. 100, Frisco, TX 75033. Contest ends December 13, 2017. Contest is open to U.S. residents only. CONTEST IS VOID WHERE PROHIBITED BY LAW. Winners will be determined at 12 am CT on December 14, 2017, and will be announced via email the same day. Winners will be determined by most creative recipes. Judges will include a committee of PURE employees, comprised of Nutrition and Health professionals with degrees, studies, or work experience in Nutrition and Health. Prizes will be awarded promptly upon conclusion of contest.
With all the blessings in life, let’s celebrate with a fork and knife — and a fun contest!
From November 20 through December 8, you can win a fun prize just by submitting your favorite holiday recipe(s) that incorporate(s) at least one of our products. We will feature the winning recipes on our corporate blog.
Simply click here to fill out the form and submit. We are always looking for new recipes to share with our community. But remember, they have to include one, or more, of our products here at PURE. We encourage you to submit a photo of your creation, too.
Explore healthy recipes from PURE’s very own test kitchen. We’ve compiled our tried-and-true favorites that incorporate our products, from Mila to Matcha Vegan Shake. Find entrees, sides and soups, drinks and smoothies, and desserts and snacks your entire family will enjoy.
Click here for Terms and Conditions.
Children and adults alike will eagerly devour these delicious yet naturally healthy cookies! Get baking and find how simple and wonderful these gluten-free* and vegan morsels can be!
Makes 2 dozen cookies.
- 2 tbsp Mila
- 6 tbsp water
- 1 ⅓ cup old fashioned rolled oats (not quick-cooking oats)
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 2 cups natural peanut butter
- ¾ cup packed light brown sugar
- ½ cup unsweetened applesauce
- 1 cup semi-sweet or dark chocolate chips
- In a small bowl, stir together Mila and water, then set mixture aside to gel. In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a large bowl, stir peanut butter, brown sugar, Mila mixture and applesauce on low or with a large rubber spatula until combined. Add dry ingredients and slowly mix until everything is combined. Fold in the chocolate chips.
- Chill the cookie dough for 30 minutes.
- Preheat oven to 350°F (177°C). Line two large baking sheets with silicone mats or parchment paper. Form dough into balls about 1½ tablespoons each and place onto prepared baking sheet. Slightly flatten each ball of cookie dough gently with the back of a spoon. Lightly blot each cookie with a paper towel to absorb excess oil from peanut butter if necessary.
- Bake for 9-10 minutes. The cookies will appear very soft and underbaked. For crispier cookies, bake for up to 11-12 minutes.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days.
- Make ahead tip: For longer storage, freeze the cookies for up to 3 months then thaw overnight in the refrigerator.
*If gluten intolerant, make sure to use certified gluten-free oats.