One of my favorite ingredients is ch-ch-ch-chia seeds. Although we all remember them primarily from those furry little potted friends that were popular in the 80’s, chia seeds have been consumed as far back as 3500 BC. by the Aztecs and the Mayans. They are really unique ancient little seeds that become gelatinous when immersed in liquids. The seeds are packed with omega fatty acids, calcium, antioxidants and even protein! The little wonders can absorb up to 12 times their own weight and they are wonderful for gelling things quickly. The spongy nature of chia seeds makes them a really super low GI food, they help to fill you up with calcium and fiber, without really weighing you down. I really primarily use chia in raw kefir smoothies but lately I have really fallen in love with making easy beverages like what I call “sunshine juice.” As far as I’m concerned, they’re really are great when added to just about anything because I think they are kind of fun. You can make chia puddings like this one (with cashews and dates) or this one (with raw milk or coconut milk), jams, bubble tea’s, lemonade detox drinks, and of course luxurious syrups like this one.
This super easy recipe is easy to make and it isn’t as sugary as commercially available “strawberry syrups.” This syrup is ideal on pancakes, yummy on ice cream and pretty fierce in raw milk for the healthiest strawberry milk in the world! You can reduce or even omit the maple syrup if your watching carbohydrates or sugars. Play with the amount of chia seeds to find the perfect quantity for you. Try adding citrus zest or vanilla bean to really make it just a bit more interesting.
Strawberry Chia Seed Syrup
You can use blueberries, blackberries, raspberries, cherries or any antioxidant rich berries for this recipe. Strawberries are nice and juicy making them the perfect candidate for a syrup-free … syrup. I use roughly a 50/50 ratio of maple syrup to strawberry puree when making this for my man folk because they are accustomed to things that are reasonably sweet and making it this way makes it a perfect substitution for the strawberry sundae time syrups. When I make it for myself I typically use no maple syrup at all or I only use about a tablespoon of raw honey. This treat has the perfect sweetness and viscosity, its just a smidge lower in sugar than pure maple syrup but it’s made with only real, whole, unprocessed nutrient dense foods. Try this on strained yogurt, or your favorite hot cake and I promise you will be surprised at how tasty this healthy treat really is!
- 1 cup of strawberries, thoroughly smashed
- 1 cup Natural Maple Syrup (See Note*)
- 1 tablespoon of lemon or lime juice
- 1 tablespoon Organic Chia Seeds
- Pinch of Celtic Sea Salt
- Combine all ingredients into your blender jar. (If happen to be using an Oster Beehive Blender a standard mouth mason jar will attach directly to your blender blade and screw on base)
- Blend until smooth.
- Pour into an airtight jar or syrup dispenser and refrigerate for at least 5 minutes before serving.
- Add water or juice to thin to your desired taste and texture.
Note: Without using maple syrup it is a really wonderful low GI treat that has very little sugar and carbs. You may want to add a little water or juice to help thin out the puree. (pomegranate, black cherry, blueberry, or even orange jucie would be lovely.)