Happy Monday my lovely readers! I am coming off of a ridiculously awesome weekend- board game cafe with specialty coffees, farmer’s markets, beer halls and wonderful company. I feel recharged, happy and ready to head into this week.
I am so happy that it’s finally fall! There’s a chill in the air and I just know that soon the leaves will start to change. I love how my face gets cold when I’m walking home and that I can wear sweaters and scarves without over heating. Bring on the pumpkin!
That being said, I have one final summery recipe to share with you all! I highly recommend taking advantage of the last of the berried and making this Strawberry Chia Jam. It’s so good spread on toast, dolloped on top of oatmeal, drizzled to over pancakes, or just eaten with a spoon!
This recipe all started a couple weeks ago with a visit to the market where there was a deal I just couldn’t pass up. $5 for three baskets of strawberries. Um, how could I not?? Who cares that my kitchen is tiny and I am only grocery shopping for myself. I needed to have them! So I trucked them home and faced the challenge of using them right away to prevent them from going bad. Because I just hate wasting food- especially delicious, ripe, juicy berries that will soon be out of season, and all that will remain are their white, tasteless imposters.
Since I had just moved in, I hadn’t yet stocked my fridge with all the things I like to have around, jam being one of them. So what a perfect opportunity to solve 2 problems in one go.
I opted to make an almost-raw jam for simplicity’s sake and to preserve those valuable enzymes and when making a raw jam, chia seeds are your best friend. They absorb liquid creating a gel, thickening the jam and giving it texture. The chia seeds also make this jam a fantastic source of omega-3 fats and fibre- what traditional, store-bought jam can make that claim??
It’s naturally sweetened with just a little maple syrup (making it not completely raw) and stevia, but you could use only stevia if you so wished, or maybe some coconut nectar or honey. It’s not an overly sweet jam, but it really lets the wonderful flavour of in season, ripe, local strawberries shine!
This recipe makes about 3 cups, but it freezes and defrosts well. So make up a batch and store it in 3 containers and you’ll have jam to get you through the cold season! Or at least for a few weeks- it’s difficult to make it last ;)
Strawberry Chia Jam (Vegan, Gluten-free, Sugar-free, Raw Option)
4 cups hulled strawberries
2 tbsp water
2 tbsp maple syrup, or agave/coconut nectar for completely raw)
15-20 drops stevia
2 + 2 tbsp chia seeds, divided
Blend the strawberries, water, maple syrup, stevia and 2 tbsp chia seeds together. Pour into a bowl and stir in the remaining chia seeds. Cover and let chill in the fridge for at least 60 minutes before serving. Can be stored in the freezer and defrosted! Keeps for a couple weeks once defrosted.
I'm sharing this recipe on Allergy-Free Wednesdays, Raw Foods Thursdays and Wellness Weekends!
Now, I’m sure you’ve all noticed by now that all my pictures of this jam are of a wildly decadent looking breakfast. This my friends, was the breakfast I enjoyed on my birthday, and it was an amazingly delicious way to start the day. Store-bought gluten-free waffles and coconut milk ice cream make this a snap to whip up, but bonus points if you make your own. The ice cream gets all melty on top of the warm waffles and the strawberry jam provides some lovely sweetness and tartness. Plus you’ve got some chia, fruit and whole grains in there so it’s not a completely lost cause, nutritionally ;)
Birthday Waffle Breakfast
Mix together the strawberry chia jam with the maple syrup. Top the waffles with the ice cream and jam mixture and dig in, thanking yourself profusely for this delicious treat!
How were your weekends?
Are you excited for fall, or are you clinging to the last vestiges of summer with all your might?
Enjoy your weeks everyone!