Check out these delicious recipes from Chia Vitality, the new book by
Mamma Chia founder and CEO, Janie Hoffman.
Fresh Strawberry-Chia Seed Jam
You don’t even have to cook this jam – it’s that easy – and the play between sweet and sour puts it very high on the deliciousness meter. If strawberries aren’t in season, rather than buying a basket that’s been shipped from thousands of miles away, I suggest buying your favorite low-sugar jam in a jar and combining it with Chia Gel (recipe below) – about 2 tablespoons gel per half cup jam – or replacing the strawberries with another fruit that’s in season.
Makes twenty 2-tablespoon servings
- 1 pound fresh organic strawberries, hulled and halved
- 1/4 cup black chia seeds
- 3 tablespoons honey or agave nectar
- 2 tablespoons white balsamic vinegar or fresh lemon juice
- In a food processor or blender, pulse the strawberries, chia seeds, honey, and vinegar until well combined, but not fully pureed.
- Transfer to a bowl, cover, and chill for at least 4 hours. Store for up to 10 days in the refrigerator.
Chia Caesar Kale Salad
Just think, until recently, most us only ate kale cooked … and then, suddenly kale salad became a restaurant staple. I’m in love with kale salads and particularly like the Caesar variation – which tastes a lot like a traditional Caesar salad but is a whole lot better for you (and the heartier kale makes it extra satisfying).
The kale leaves will become a little softer when they sit in the dressing for 10 minutes. You can also soften the leaves up by massaging the dressing into the kale.
Makes four 2-1/2 cup servings
- 8 cups packed fresh baby kale or chopped kale leaves, thick stems removed
- 1 recipe Chia Caesar Dressing (recipe below)
- 2 ounces small gluten-free crackers, such as Mary’s Gone Crackers Organic – Original flavor
- 1/4 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
- 1/4 teaspoon freshly ground black pepper, or to taste
- 4 lemon wedges, for garnish
- In a large bowl, toss together the kale, dressing, and half of the crackers until well combined. Let stand about 10 minutes. Add the cheese and black pepper and toss again.
- Arrange the salad on a platter or four plates, top with the remaining crackers, and serve the lemon wedges on the side.
Chia Caesar Dressing
Makes 2/3 cup
- 1/3 cup Chia Gel (recipe below)
- 2 tablespoons grainy Dijon mustard, regular or spicy
- 2 large garlic cloves, chopped
- 1 tablespoon vegetarian Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper, or to taste
In a blender, puree all the ingredients together until smooth. Adjust the seasoning. Use immediately or store covered in the refrigerator for up to 1 week.
Chia Gel
Makes slightly more than one cup
Whisk together 1 cup of room-temperature purified water and 2 tablespoons of black or white chia seeds. Let stand for at least 20 minutes. Use immediately or store well covered in the refrigerator for up to 1 week. It’s ok to double this recipe, if desired.