chia seeds Archives - Community Food Co-op

Natural Vegan Blueberry Jam

By Dreena Burton, Contributing Author

photo of a toasted bagel with vegan blueberry jam

This jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!

Recipe reprinted from Plant-Powered Families by Dreena Burton, published by BenBella Books.

Photo courtesy of Nicole Axworthy.

Natural Vegan Blueberry Jam

By Dreena Burton
Makes 1¾–2 cups

INGREDIENTS

3–3½ cups (roughly 1 pound) whole blueberries (can substitute raspberries, sliced/chopped strawberries, or a combination of the three; see note)
½ packed cup finely chopped pitted dates (see note)
2–3 pinches sea salt
2 teaspoons ground black or white chia seeds
½–1 teaspoon lemon zest to taste
Extra sweetener to taste (optional; see note)

METHOD

Combine the berries, dates, and sea salt in a saucepan over medium-low heat. Allow the mixture to heat up so the fruit breaks down and begins to bubble, then reduce heat to low, cover, and let simmer until the fruits break down further, about 10 minutes.
Add the chia and lemon zest, and let cook for another 3–5 minutes until the chia helps the jam thicken. Taste, and add extra sweetener if desired.
Let cool, then refrigerate.

Berries—

Measuring 3 cups of berries can produce quite variable amounts—for instance, if measuring whole strawberries, just a few can fill up 1 cup. So, for larger berries like strawberries, simply slice them a few times or roughly chop before measuring. A standard 1-pound clamshell container of strawberries is 3–3½ cups chopped strawberries.

Dates—

The dates will darken the mixture slightly if using strawberries or raspberries instead of blueberries. Still, they don’t darken it much, and also help thicken the jam. Give them a try: it’s a different twist on jam, but it’s delicious!

Sweetener—

I don’t normally add extra sweetener, as I find the dates usually lend enough sweetness. However, depending on the type of berries used, and their ripeness, you may desire a touch of extra sweetener. Options include a few tablespoons of coconut sugar, a drizzle of pure maple syrup, or a few pinches of stevia.

Fresh Blueberry Squares

For even more blueberry goodness, try Dreena's Fresh Blueberry Squares recipe. They are vegan, nut-free, gluten-free, and oil-free.

Dreena says: "These delicious fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy a square (or 2 or 3!) and not feel sickly.

You can also use frozen blueberries in this recipe, but while fresh blueberries are still abundant in markets, why not go for fresh?!"

About the Author

photo of vegan cookbook author and blogger dreena burton

Dreena Burton is one of the pioneering vegan cookbook authors. Vegan for more than 25 years, Dreena is also a mom to three “weegans.” She has charted her journey as a plant-based cook and mother of three through five bestselling cookbooks, including her most recent and beloved title Plant-Powered Families. Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap, and co-authored their most recent Cookbook for Reversing Diabetes.

Specializing in oil-free, whole-foods vegan recipes, Dreena’s secret ingredient is her passion. Reputed for reliability, her recipes bring whole foods together in unexpected ways to yield delicious flavors and rich textures. Dreena’s recipes are regularly featured by groups including Forks Over Knives, Engine 2 Diet, UC Davis Integrative Medicine, Kris Carr, Blue Zones, The Humane Society, and The Food Network.

Connect with Dreena’s online kitchen and community at www.dreenaburton.com.

Chia—Tiny but Mighty

by Dave Straub, Cordata produce department

Chia has the ideal balance of fatty acids we need for healthy joints, digestion, and brain function.

There is evidence that chia (pronounced ‘chee-ah’) was cultivated by the Aztec empire, rivaling corn in cultural and economic significance. These tiny seeds have a slight nutty flavor, are stunningly beautiful, and are versatile in nutrients and use.

I was first exposed to chia as a child in the form of an inane infomercial for Chia Pets. Luckily, this ancient superfood has regained some dignity since its debut sprouting green ‘hair’ on novelty terracotta statues. The past few years have seen an all-out chia revival, due partly to the constantly increasing demand for functional food with multiple health benefits.

Lauded for its high omega-3 content, chia has the ideal balance of fatty acids we need for healthy joints, digestion, and brain function.

It also contains all the essential amino acids needed for our bodies to use as a complete protein, making it a perfect ingredient for meal replacements and protein powders like Garden of Life Raw Meal found in your Co-op’s wellness department.

Other benefits include calcium, lots of fiber, and a variety of micronutrients.

Agriculture has kept up with our increase in chia consumption. Newly developed cultivars have increased production in the U.S. and abroad.

This is good news for fans of organic. Chia leaves produce a natural insect repellent and there are no major pests or diseases affecting chia crops, so organic farming comes naturally for the hearty chia plant.

I’ve been enjoying chia for years.

My pantry is never without a mason jar full of chia from the bulk department.

It is an easy option for adding nutrients and texture to my oatmeal or my favorite smoothie recipe. Today, chia is used in numerous products that you can find at the Co-op. I spent the last couple of weeks on a chi-adventure exploring the aisles and trying out everything I could find.

For breakfast I tried Qi'a Superfood from Nature’s Path Organic. Qi'a has only three ingredients; chia, hemp, and buckwheat. It is nutrient dense and filling. For a more decadent breakfast try Chia Plus gluten-free frozen waffles from Nature’s Path Organic.

GT’s Synergy Cherry Chia Kombucha is so good I’ve been drinking it every day. Chia seeds are hydrophilic, meaning they absorb twelve times their mass in water and develop a gel-like coating. When added to a drink such as kombucha, it takes on a pleasant jell-o like texture. (Side note: the gelatin quality of soaked chia also makes it an excellent egg replacement in baked goods.)

Hope you enjoy some chia soon, in whatever way you choose!

What Do These Buzzwords Reveal About My Coffee?

A lot of words may jump out at you when you walk down the coffee aisle at the Co-op—shade-grown, fair trade, organic, local, and more. But what do they mean in this context? What makes shade-grown coffee desirable? What exactly does “fair trade” require of companies? These are exactly the […]

Buy Bulk, Save Money and Reduce Waste

The Co-op’s bulk department is all about saving money, reducing waste, and being better stewards of our environment. We offer products in our bulk department that can’t be found elsewhere.

Buy Bulk! Save Money and Reduce Food and Packaging Waste

The Co-op’s bulk department is all about saving money, reducing waste, and being better stewards of our environment. We offer products in our bulk department that can’t be found elsewhere.

By Dreena Burton, Contributing Author

Natural Vegan Blueberry Jam

INGREDIENTS

METHOD

Berries—

Dates—

Sweetener—

Fresh Blueberry Squares

About the Author

by Dave Straub, Cordata produce department

There is evidence that chia (pronounced ‘chee-ah’) was cultivated by the Aztec empire, rivaling corn in cultural and economic significance. These tiny seeds have a slight nutty flavor, are stunningly beautiful, and are versatile in nutrients and use.

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