*This Chia Drink Originally found at theChicLife.com*
- ½ cup fresh blueberries
- 1 cup sugar
- 1 cup, plus 1 cup water
- ¼ cup chia seeds
- 4 limes, cut into quarters, plus 1-2 limes for garnish
- 4 sprigs mint, approximately 20-30 leaves, plus top sprigs for garnish
- 2 1-liter bottles of Pellegrino
Make the Blueberry Syrup:
- Add blueberries to a medium-sized pot. Mash with a potato masher until no blueberries remain whole.
- Add sugar and 1 cup water and bring mixture to a boil. Simmer 10 minutes. Let cool for 30 minutes to an hour in the pot.
- Place a mesh strainer over a heat-proof container (use a funnel as wide as the strainer, if needed) and carefully pour blueberry mixture into the container. Press all the liquid through the strainer using a spatula.Note: You can reserve the blueberry solids to put into a smoothie or oatmeal later.
- Cover blueberry syrup and let cool in the refrigerator.
- Assemble drink at least 10 minutes before serving.
- In a cup, combine 1 cup water and chia seeds and stir. Let chill in the refrigerator for at least 10 minutes.
- In a pitcher, combine limes and mint leaves and muddle (using muddler or back of a wooden spoon). Add blueberry syrup and Pellegrino.
- You can either pour the drink over ice in individual cups and spoon in some chia seed mixture or you can pour the chia seed mixture into the pitcher and pour over ice (either way, the chia seeds need about 10 minutes to soak up the liquids of the drink). Garnish with a lime slice and mint sprig. Enjoy!
Now you have a refreshing Blueberry Chia Fizz Chia Drink to enjoy!
*Originally found at motherearthliving.com*
Our Chia Drink #3, Hibiscus Chia, is most delicious. Please follow the ingredients and instructions below to enjoy a sip of your own efforts.
* 1 tablespoon organic Hibiscus High Tea (or a mix of dried hibiscus, lemongrass, peppermint and orange peel)
* 1 tablespoon organic hibiscus flowers, dried
* 1 handful fresh or frozen berries, mashed
* 2 tablespoons raw local honey
* 3 to 4 tablespoons organic chia eeds
1. Make a quart of tea using the Hibiscus High and hibiscus flowers.
2. While the tea is hot, stir in the honey until completely dissolved.
3. Allow to cool in the refrigerator overnight.
4. The next day, when your tea is cold, mash the berries and stir them into the infusion.
5. Add the chia seeds to your tea and stir well.
6. Allow the chia seeds to produce gel for about an hour, or longer if you can wait!
7. Shake the tea before serving and enjoy cold!
Huzzah! Now you have have your own Chia Drink from the Hibiscus flower to enjoy.
*Originally found at Nouveauraw.com*
Get ready to enjoy our 2nd Chia Drink at ChiaSeedsReviews.com.
* 3 cups water
* 1/4 cup organic lemon juice
* 1 cup organic strawberries
* 1 tsp liquid stevia
* 1/4 cup chia seeds
1. In the blender combine the water, lemon juice, strawberries and stevia. Blend until the strawberries are liquefied.
2. Pour into a large jar and add chia seeds. Place the lid on and shake vigorously.
3. Place in fridge to thick for 30+ minutes. The longer it sits the more suspended the chia seeds get after shaking.
Check out our other Chia Drinks before the summer’s end.
*originally found at www.DailyBurn.com*
Chia Drink Fresca Recipe
1 cup coconut water
2 tablespoons pineapple juice
1 tablespoon chia seeds
- Briefly whirl all ingredients together in a blender (or shake well in a closed container) and let sit for 15 minutes for chia seeds to expand.
- 87 cal
- 2.5 g fat
- 17.3 g carbs
- 38 mg sodium
- 5.6 g fiber
- 1.6 g protein
Chia Seed Smoothies #5 Orange Raspberry Banana Chia
1 cup orange juice
1 cup frozen raspberries
1 frozen banana
1-2 tablespoons chia seeds
DIRECTIONS: Layer ingredients into the blender as listed above. Puree until smooth. Enjoy!
Chia Seed Smoothies #4 Tropical Chia
3/4 cup unsweetened coconut milk (the beverage next to the soy milk, not the canned kind)
1 cup frozen mango pieces
1 cup frozen pineapple pieces
1 tablespoon chia seeds
Pour coconut milk into a blender. Add mango, pineapple, and banana. Blend until smooth. Blend in chia seeds quickly. Enjoy right away, as chia seeds become gelatinous once they are wet.
Chia Seed Smoothies #3 Strawberry Banana Chia
- 1 7oz. Container Fage 2% Greek Yogurt
- 1 Large Banana cut into 3rds
- 1 Cup Fresh Strawberries, stemmed
- 1 Tangerine, juiced
- 1 tsp. Ground Flax Seed
- 2 Tbsp. Whole Chia Seeds
In a blender or food processor, blend all ingredients, except chia seeds, until nice and smooth. Pour into two glasses and add one tablespoon of chia seeds to each serving. Stir them in with a spoon.
Chia Seed Smoothies #2 PURPLE MONSTER
- 2 cups fresh baby spinach
- 1/2 cup plain non-fat yogurt (regular or Greek)
- 1 cup frozen berries (I used mixed berries)
- 1 tbs. chia seeds
- orange juice or water to thin the smoothie out, if needed
Combine all ingredients in a blender and blend until smooth. Feel free to experiment with this smoothie. You can also use pineapple and/or apple if you don’t want to use the banana.
Chia Seed Smoothies #1 Spinach, Kiwi & Chia Seed
1 1/2 cups almond milk, cold
1 1/2 cups packed baby spinach leaves
1 banana, cut into chunks and frozen
1 ripe kiwi, peeled, cut into chunks
2 tablespoons chia seeds
2 tablespoons wheat grass powder
1/2 to 1 teaspoon maca powder
In a blender, combine almond milk, spinach leaves, frozen banana chunks, and kiwi chunks. Add some of the awesome extras if you’re so inclined. Blend until smooth. Enjoy immediately.
Chia Seed Pudding #5 Vanilla-Almond Chia Breakfast Pudding
2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping
- Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
- Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feels free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.