Many times, the parts of the plant that we consider to be scrapped are edible. Roots, stems, seeds, stalks, and leaves are not only edible, but they’re also nutritious! For our Mixed Berry Chia Jam recipe, feel free to leave stems on the blueberries and raspberries and leaves on your strawberries.
For our Mixed Berry Chia Jam, feel free to leave stems on the blueberries and raspberries and leaves on your strawberries. These will give you an extra dose of fiber, iron, calcium, and vitamin C. Serving Size: 1 slice toast, Makes 4 servings
FOR THE MIXED BERRY CHIA SEED JAM 1/2 cup water 1 1/2 cups blueberries 1 1/2 cups raspberries 1 1/2 cups halved strawberries 1 tablespoon lemon juice 3 tablespoons fresh lemon zest 1/3 cup pure maple syrup 3 tablespoons chia seeds
FOR THE TOAST 1/2 cup part-skim ricotta cheese 1/4 cup sunflower seeds 4 slices multigrain brad, sliced
Instructions1. In a saucepan over medium heat, combine water, blueberries, raspberries, strawberries, lemon juice, and lemon zest. Heat until berries begin to release their juices. Transfer to a blender and puree. Add chia seeds and return to saucepan. Bring to a simmer for 1 more minute or just until chia seeds have softened. Remove from heat and chill. 2. Toast each slice of bread. Top with 2 tablespoons jam, 2 tablespoons ricotta, and 1 tablespoon sunflower seeds. NOTE: Recipe will produce extra jam. Nutrition information per serving: 230 calories, 8 g fat, 2 g saturated fat, 215 mg sodium, 32 g carbohydrates, 8 g sugar, 4 g fiber, 9 g protein
Originally posted on Flik: https://www.flik-usa.com/blog/chia-jam-ricotta-sunflower-seed-toast