Monday, 21 March 2016

Mixed Berry Chia Jam

My love affair for simplistic food began during a summer's day in Italy. I arrived with the perception of more is more and left with a food philosophy of less is more.

I saw a pizza as it should be a celebration of tradition passed on from generations and a respect for homegrown tomatoes that burst with flavours of the earth with every bite. The perfume of a lemon is inspiration enough and i can see how these fruits are the heart of every european meal.

Coming home, i made a conscious effort to integrate earthy, simple recipes to my family's weekly food repertoire. This mixed berry chia jam adapted from Sarah Britton's My New Roots is a new addition to our menu and embodies all the goodness, simplicity and fruits from mother nature that not only looks incredible but brings my every being to life.

Items You Need:

- 500 grams of mixed berries (strawberries/raspberries)
- x 3 tablespoons of black chia seeds
- x 1 teaspoon of flaxseed oil
- x 1 tablespoon of pure maple syrup
- x1 tablespoon of freshly squeezed lemon juice
- a pinch of salt
- 1/2 a vanilla bean (seeds scraped)

What's Next?

1. Place berries, flaxseed oil, maple, lemon, vanilla seeds and salt into a food processor and whizz till it is all blended in well

2. Slowly add the chia seeds and blend until it has a gel consistency. Place in an air tight weck / jam jar and leave in the fridge overnight. This is perfect on top of pancakes or simply slathered on toast

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