It’s been a little while since I have shared a new recipe with you here on the blog, and you may or may not have noticed. I like to post at least 1 new recipe per week, but because I have been so crazy busy working on a major project for Living Healthy With Chocolate, I honestly felt very uninspired these last few weeks. My body has also been craving high-carb foods and this has severely upset my stomach. I felt it was best to take a little break but now I’m back. I am feeling better and already I made 2 new recipes 🙂
Today I want to share with you my recipe for Strawberry-Mango Chia Seed Jam.
Chia is becoming a popular health food. The seeds are cultivated from the desert plant Salvia hispanica, native to Mexico and Guatemala. They are known for their high vitamin and minerals content, and some studies show that eating the seeds aid in weight loss, suppress appetite, level blood sugar, and improve energy levels and metabolism.
Chia seeds are high in Omega 3 fatty acids, however contrary to what people think, the human body does’t efficiently convert the short-chain alpha-linolenic acid found in the seeds to EPA and DHA. This simply means that you should not rely on eating chia seeds (or flax seeds) to meet your body’s daily need for omega 3.
Aside from the health benefits of chia, these seeds are great to use in recipes for its gelatinous properties. When mixed with water, the seeds form a goopy texture similar to eggs, and the mixture can be used as an egg substitute for baked goods. In general, 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water replaces 1 egg.
Ground chia seeds also work well as a thickener for puddings, jellies, and jams, and that is exactly why I chose to use it in today’s recipe. The gel that forms when mixed with water makes this jam thick and spreadable like regular store-bought jam, but without the need to cook or add loads of sugar and other additives.
As for the flavor of this jam, I think you will really like it. I myself found it delicious! So good in fact that I had a hard time not eating a few spoonfuls of it all by itself.
This jam is great for spreading on a slice of homemade sandwich bread or drizzling over pancakes, ice cream or yogurt. What are your favorite foods to eat jams with? Please leave me a comment below letting me know.
- 1 cup strawberries, fresh or frozen (thawed)
- ½ cup mango, fresh or frozen (thawed)
- 2 large Medjool dates, pitted
- 1½ tablespoons chia seeds
- 2 tablespoons water
- Mix together the chia seeds and water and let it soak for 15 minutes.
- Add the dates to your food processor or blender and pulse until creamy.
- Add the strawberries, mango, and chia seed mixture to the blender with the dates and pulse to combine all ingredients and until smooth. Store in a glass jar in the fridge for up to 2 weeks.
You can use either the fresh fruit or frozen. I used frozen strawberries and mango, and I thawed them before using.
Recipe yields 1¼ cup.