Chia seeds have been promoted as a super food, and they are really good for us, full of omega-3 (around 18%, almost the same as flaxseed) and good fats (30%) and fibre (37%!).  I'm not sure there is such a thing as a "super food" but chia certainly comes close to taking the title. 

Moving on to this oh-so-very-simple jelly that even Wayne and my boys love, that is also super simple and a super healthy way to start the day.

You simply take around 3 tablespoons of chia seeds and stir them into 1/2 cup of pomegranate juice or blueberry anti-oxidant juice or your favourite pure, organic juice then put it in the fridge overnight. In the morning you'll have the most delicious fruit jelly, without a hint of processed sugar or gelatine. It really is that easy. And that delicious.

Soaking the chia seed in either water (a tad bland) or juice makes them completely digestible so you absorb every last possible nutrient from those tiny little balls of goodness, so making the jelly is just a way to use them to full advantage.

I like my chia jelly topped with fresh strawberries (which we have in abundance in the garden at the moment, I'm picking around 800g a day) or blueberries and a dollop of plain yoghurt. Wayne likes his with berries, yoghurt and a sprinkle of dry toasted oats. The boys will eat it whatever way it's served and are quite happy to inhale it even plain.

Chia is a good way to get some extra nutrition into your body and if you have a slightly timid family, who may not like the idea of eating chia, try this jelly, it's sure to be a winner. 

Oh and you can use black or white chia, both work.

Chia Jelly
Ingredients:
3 tbsp chia seeds**
1/2 cup organic fruit juice*

Method:
Stir the chia seed into the fruit juice. Refrigerate overnight. To serve top with fresh berries and plain yoghurt.

*I don't like orange juice, so I use cranberry juice. Hannah loves apple chia seed jelly, the boys like orange and mango. Use whatever juice you prefer, it's all good.

**Hindustan Imports is where I buy chia seeds, I can buy 500g of black or white (you can buy a mixed pack but it is more expensive, I mix my own) for $6.55 - a huge saving of $13.60/kilo over supermarket prices!
http://www.hindustan.com.au/

Ingredients:
500g strawberries, washed, hulled, chopped
1 cup white sugar
1 large lemon, juiced

Method:
Place strawberries into a 3-litre capacity heatproof microwave-safe bowl (such as Pyrex). Add sugar and 1/4 cup lemon juice. Microwave, uncovered, for 4 minutes on High/100%. Stir to dissolve the sugar.  Microwave for a further 15 minutes on High/100%, (jam should still be a little runny) or until jam reaches setting point. (see note). Spoon hot jam into hot sterilised jars. Seal. Turn jars upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 2 months.

Note:  To test jam: before starting the cooking process place two saucers in the freezer. After 15 minutes, take one sauce from the freezer and pour a teaspoon of jam onto the saucer. If the jam sets and stays when the saucer is turned upside down then it is set. If not cook in 5 minutes bursts, checking each time, until setting point is reached.

This cake is so simple to make and tastes absolutely delicious. Cut into wedges and serve it warm with a dollop of cream or ice cream for dessert or a decadent afternoon tea or slice it for lunchboxes. 

Ingredients:
2 cups self-raising flour 
1-1/4 cups caster sugar 
2 eggs lightly beaten 
415g can coconut cream 
225g coconut

Method:
Sift flour into bowl. Mix in caster sugar and eggs. Add coconut cream and coconut. Mix well until all combined. Pour batter into a greased 30cm cake tin. Bake in preheated oven at 180 degrees for 35-40 minutes. Allow cake to cool in tin. Once cake is cool cover in coconut frosting and sprinkle with coconut.

​From the Cakes & Muffins Recipe File

These muffins are quick and simple and quite nice as they are if you don't have leftovers to spice them up. Add your leftovers (fruit, cereal, corn, ham etc) and they become something really special. And best of all you're not wasting a single thing!

Ingredients:
2 cups self raising flour
1/2 cup sugar*
1/2 cup applesauce (you can use tinned baby apple or sieved stewed apple)
1  egg
1/2 cup milk
1/2 tsp vanilla extract*

Method:
Pre-heat oven to 175 degrees Celsius. Mix the applesauce, egg and milk together. Combine the flour and sugar and add the wet ingredients. Stir to just combine. Now add the leftovers and gently stir through. Spoon into muffin cases and bake for 20 minutes.

*Note: for savoury muffins leave out the sugar and the vanilla extract.

Leftovers to use:
Brown bananas
Cereal crumbs (Weetbix, muesli, Sultana Bran, rolled oats, Crunchy Nut etc)
Cold porridge
Sweet biscuit crumbs (shake out the cookie jar)
Jam (add the milk to the jar, put the lid on and shake)
Sad apples, pears, plums, peaches etc diced or grated
Dried fruit
Nutella (scrape out jar, mix into wet ingredients)
Coconut
Dregs from flavouring bottles (caramel, strawberry, chocolate - mix into wet ingredients).
Peas, corn and carrots
Diced cold meats
Grated cheese and pickles
Chive and cheese

Use your imagination and see what wonderful muffins you can create and put a stop to kitchen waste.

From the April 2011 Cheapskates Journal

I make this slice almost weekly. This slice is very simple and doesn't use too many expensive ingredients, unlike lots of gluten free recipes that use almond meal which is quite expensive.

Ingredients:
1 cup gluten free SR flour
1 1/4 cup sugar
1/3 cup cocoa
150gms butter/marg melted
2 eggs, lightly whipped

Method:
Mix dry ingredients and then add melted butter and eggs. Mix with wooden spoon. Cook in a greased lamington tin at 180 degrees for 15 - 20 minutes. This goes quite a long way, everyone loves it and no one will even know that it is gluten free.

Contributed by Michelle Graham

From the Cheapskates Club Pasta Recipe File

Ingredients:
500g mince
1 cup TVP
1 cup hot water
3 slices fresh bread, whizzed into crumb or torn into very small pieces
1 large onion, grated
1 tsp mixed herbs
1 tbsp tomato sauce
1 egg

1 tin crushed tomatoes
1 tin tomato soup
1 clove garlic, crushed
1 onion, finely chopped
1/2 tsp sweet basil
1/2 tsp dried oregano
250g spaghetti

Method:
Pour the hot water over the TVP and let it sit 5 minutes. Mix together the mince, TVP, breadcrumbs, grated onion, mixed herbs, tomato sauce and egg using your hands. Make sure everything is well combined. Spray a cookie sheet with cooking spray. With wet hands roll teaspoonsful into small balls and place  them in rows on the cookie sheet. Bake in a moderate oven (180 degrees) for 25 - 30 minutes. Check them after 15 minutes and shake them around to brown evenly.  Makes 42 meatballs.

While the meatballs are cooking, cook the spaghetti and make the sauce. Cook the Spaghetti according to the directions on the packet. 

For the sauce gently cook the chopped onion in a non-stick pan that has been sprayed with cooking spray until transparent. Add the garlic and cook 1 minute. Add the chopped tomatoes, tomato soup, basil and oregano. Stir to mix. Cook over a low heat until mixture thickens.

To serve: place spaghetti on plate, top with meatballs and pour sauce over. Top with grated cheese or sprinkle with grated parmesan if you prefer.

Serves 6, costs $1.04 per serve

This recipe is from the Slices Recipe File

​These are good - a twist on my favourite ANZAC Slice and Blondies. And being a tray bake, they're super quick and easy to whip up.

Ingredients:
150g white chocolate buttons
125g butter
1½ cups castor sugar
1 tsp vanilla extract
¼ cup golden syrup
3 eggs
1½ cups plain flour, sifted
¼ tsp baking powder, sifted
2/3 cup rolled oats
½ cup desiccated coconut
Rolled oats, extra, for sprinkling

Method:
Preheat the oven to 160 degrees Celsius. Line a 22cm square cake tin with baking paper. Melt the white chocolate and butter together over a low heat. Stir until smooth and combined.  Place the sugar, vanilla extract, golden syrup and eggs in a mixing bowl and stir to combine. Sift the flour and baking powder together and add to the sugar mixture. Stir in the rolled oats and coconut. Add the chocolate/butter mixture. Mix well. Pour into cake tin. Sprinkle with extra oats. Bake for one hour or until just set. Cool in tin. Cut into squares to serve.