Strawberry chia seed jam

My apologies for highlighting the same ingredient in my 2 latest posts, but I just can’t help it! Strawberries have been so tasty this season. And with a sweet tooth like mine, I try to experiment with all the natural sugars I can get my hands on. Today’s recipe uses a plant-based sweetener and the ultimate superfood — chia seeds — to create a gooey ooey jam that easily beats the Smucker’s jelly that our mothers smeared onto all those childhood PB & Js. Speaking of America’s favorite sandwich, I’ve been eating that dynamite combo on rice cakes all week, compliments of this new jammin’ concoction (see picture below). As the saying goes, old habits die hard 😉

Strawberry Chia Seed Jam
The gelatinous nature of chia seeds makes this a supremely spreadable (not to mention nutrient dense) condiment. Try it on dark chocolate topped with coconut flakes for a satisfying snack, as a funky addition to a hummus, tomato, and lettuce sandwich, or mixed with coconut milk ice cream for a refreshing dessert. It can even be added to smoothies! I’d love to hear what you all come up with.
Chia Seed 1

2 1/2 – 3 cups fresh strawberries, diced
3 heaping tablespoons brown rice syrup (could also use agave nectar or maple syrup)
1/4 cup chia seeds
Balsamic vinegar (a few splashes, to taste; optional)
Pinch of Himalayan pink sea salt (or salt of your choice)

Combine strawberries, brown rice syrup (or substitute), and chia seeds in a small saucepan over medium/medium-low heat. Stir until thick, about 20-30 minutes. Add a few splashes of balsamic vinegar and a pinch of salt for added flavor. Remove from heat, transfer to a jar or bowl, and enjoy all week!
Chia Seed 2

Here’s a quick shot of today’s breakfast! Yum…
Chia Seed 3

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