After days of 21st birthday celebrations it is time to get back into the swing of things again, especially nourishing my body with good nutrition after a sugar overload. I received an amazing new cookbook as a present from one of my good childhood friends - My Petite Kitchen Cookbook by Eleanor Ozich - and this is a bit of an adaptation on one of her recipes.
- 1 cup fresh or frozen raspberries
- 2 tbs chia seeds
- 3 tbs water
- 1 tbs rice malt syrup
- In a blender combine raspberries, water and rice malt syrup. Pulse together just until blended.
- Pour into a sterilised jar and add the chia seeds. Stir through until evenly incorporated into the mixture.
- Allow to set in the fridge for minimum 1 hour. Keep in the fridge for up to 2-3 weeks!
Chia seeds are an amazingly versatile ingredient. Because of their jelling quality they work really well in this recipe - creating a jam consistency but without the need for any setting agent. As well as this they they are packed with nutritional benefits. Chia seeds are a great source of omega-3 fatty acids, which can help enhance cognitive function and reduce both inflammation and high cholesterol. They are also packed full of fibre, which is beneficial for bowel health and function. As well as this they are full of antioxidants, minerals and may aid in weight loss as a result of increased satiety.