Omega My! The Benefits of Chia Seeds
Chia seeds are packed full of omega 3 goodness for your heart and brain.
They’re gluten free, high in dietary fibre and protein, and supply our 8 essential amino acids plus a heavy dose of antioxidants!
They contain more calcium than milk, more vitamin C than oranges, and are higher in iron and potassium than the usual foods that come to mind (spinach and banana!).
You can even use chia seeds as an egg replacement when mixed with water! Cool!
Chia seeds are really a fantastic source of so much goodness. I love to use them in all kinds of ways to get my daily dose of chia!
Last week I played around with them in a raw vegan cheesecake filling, and then promptly added more chia seeds to turn it into jam!
The taste result was surprisingly delightful and I’ve since used the jam on my deliciously light coconut pancakes, banana ice-cream, and in smoothies, chocolate and puddings. Versatile or what?!
Here’s the jam filling for you to have a play with…
Basil Blueberry Chia Seed Jam (filling and topping!)
(If you don’t like liquorice flavour, best to use Geranium Therapeutic Grade Essential oil instead of potent Basil in this jam!)
Ingredients:
- 400g frozen blueberries
- 100g coconut sugar (available in the shop)
- 4 Tbsp black chia seeds
- 2 Tbsp lemon juice
- 1 tsp vanilla powder
- 1 drop therapeutic food grade essential oil (OR 5-6 drops of geranium essential oil if you don’t like basil or liquorice flavours)
Method:
Pulse the frozen blueberries in a food processor until evenly chopped then place into a small saucepan on low heat.
Add remaining ingredients and stir thoroughly to combine.
Gently heat through on low heat until the blueberries are softened and the mixture is thick yet juicy!
Place into a glass jar and store in the fridge. Jam will naturally thicken further in the fridge.
Should last several weeks or more. (I’m only up to week 3 so far!)
* Can serve warm on pancakes or cold on toasted seed loaf, in smoothies, yoghurts or puddings.
Enjoy!
Viki xo
