Sweets

Strawberry & Acerola Chia Jam

Only 4 ingredients and simply mix it up to make  this Super Berry Chia Jam!

Hello, Friends!

 

Spring is just around the corner and i wanna share this quick and easy chia seeds jam recipe.  

This is perfect for the season its flavorful, refreshing and turns out it can be a delicious spring dessert just by topping on your favorite yogurt .

It will really satisfy your sweet tooth!

 

Chia seeds are popular as a superfood because of their high nutritional value. They are rich in fiber, protein, and omega-3 fatty acids  which are good for the body and full of nutrients that can support skin and gut health.

Strawberry and acerola are rich in vitamin C, only 6 to 7 pieces of acerola berries a day are enough to make up for the daily requirement of vitamin C. Vitamin C is an essential nutrient for the human body, it can support skin health, preventing colds and give a good booster to your immune system.

Here is all you need to make this delicious and nutritious Chia Jam.

150gr strawberries

100gr frozen acerola

3 tablespoons chia seeds

3 tablespoons maple syrup or honey

(1) into a bowl add the strawberries and the acerola. Use a  fork to mash the fruits until the texture is soft and juicy.

(2) Add the chia seeds, maple syrup and give it a good stir. Let it rest in the refrigerator for at less 4 hours. *Give it a good mix once in a while to not get any clumps.

(3) when it’s soft and the chia  turns into a jelly consistency it’s ready to serve. In a glass add your favorite yogurt and top with this delicious and flavorful Chia Jam! Yummm.

 

 

*The preparation is just as easy as mixing the ingredients, so it only takes 5 minutes. All you have to do is leave it in the refrigerator (for at least 4 hours) and it is ready to eat in the morning if you make it at night, or it is ready in the evening if you make it in the morning.

 

MAINS

Winter Holiday
Saffron & Millet
Salad

This saffron and cinnamon studded grain salad with roasted roots, herbs, pomegranate, and nuts are perfect for the holidays + Christmas Recipe Roundup!

Holiday Recipe Roundup

= MAINS =

+ Ifyou are looking for a delicious main this Mushroom, Rice & Hazelnut Loaf is a classic. Rich, crunchy and flavorful!
+ Another fun and slightly unusual dish for the Christmas table are these Stuffed Cabbage Parcels filled with lentils,
walnuts, raisins, garlic and herbs.

+ It's a 10 year anniversary for these Baked Saffron Falafels ~ we made this recipe for a vegan Christmas feature for
Bon Appétit back in 2011.

+ We made these Vegetarian Swedish Meatballs using an oat based tofu, but you can use a regular firm tofu instead.

- SIDES -

+ These Smashed Balsamic Potatoes combine crispy and crunchy.

+ So does these Hasselback potatoes with Pesto & Kale - they look so pretty but demand some knife skills,
+ Afun and slightly unusal take on ribs: Saffron & Ginger Ribs with firm tofu.

+ Mustard Roasted Roots with a Saffron dressing (can you tell we love saffron!)

~ SALADS -

- This Crispy Red Cabbage & Grape Salad is Luise's take on a traditional Danish salad.

+ Don't be deceived by the mundane look of this Black Quinoa, Apple & Kale Salad, it is still one of our favorites for an
easy kale salad. All thanks to the mustard vinaigrette which works so well with kale, Look for a grainy mustard.

+ Brussels Sprouts are not only good roasted, in this Shaved Brussels Sprout Salad we serve them thinly sliced with
hazelnuts and orange slices.

+ Not a conventional Christmas Salad but Roasted Pumpkin Salad is always a hit.

~ TREATS ~

+ This DELICIOUS Spiced Parsnip Cake is a sibling to a carrot cake with a rooty twist.

+ Ifyou need a break from baking, this Spiced Mocha Shake is your go-to hot drink. And this 3-minute Ginger Bread
Shake is a delicious cold version.

+ We made Saffron Buns, Xmas Tree Smoothies and Gingerbread Truffles together with our friends from Pom & Flora.
Find all the recipes here.

+ This Gingerbread and Lingonberry Bundt Cake is a stunner.

+ Super simple Dark Chocolate Christmas Mousse (scroll down for the recipe)

Okay, let's move on to today's recipe. Isn't this the most beautiful salad? It features stars like cinnamon roasted roots, saffron cooked millet, jewelry
pomegranate seeds, crunchy pecans and - the most trendy salad ingredient
of 2021(and 20222) - the pink Castelfranco radicchio.

You could also add some guest stars such as feta cheese and persimmon or orange slices.

We made a similar version for a client last year where we decorated the grains in a circle around the roots, it was also pretty. Click here to check out that recipe (in Swedish)!

Hope you make this. Tag us on Instagram if you do. Now we really need to get started on that gingerbread house.

Enjoy the holidays - Big love!
David & Luise

Roasted Roots

2 pounds / 1 kg mixed roots (parsnip, sweet
potato, celeriac root, carrots)

1 tsp ground cinnamon

1 tsp sea salt

2 cinnamon sticks

2 tbsp olive oil

1 handful of pecan nuts

Saffron Millet
1cup / 250 ml millet or white quinoa
2 cups / 500 ml water

1/2 tsp sea salt

1 tsp vegetable stock / boullion

1/2 g ground saffron (or 1 tsp saffron
threads)

Dressing

1/2 dl olive oil

2 tsp dijon mustard
1 tsp maple sirup

Ipinch sea salt

Salad Ingredients
Thead of pink Castelfranco radicchio, rinsed
and leaves picked

1 handful pomegranate seeds

Thandful fresh dill

Thandful fresh mint

Note: This is a vegan dish but feel free to crumble feta cheese on top.

1. Preheat the oven to 400°F / 200°C.

2. Peel the roots and cut into chunks.

3. Place on a baking tray, covered with baking paper. Drizzle with olive oil, cinnamon and salt
and toss to mix.

4. Bake in the oven for 15 to 20 minutes until soft, golden and the edges are slightly crispy.

5. During the last couple of minutes add the pecan nuts to roast along the roots.

6. Meanwhile, place millet, water, stock and saffron in a pot and bring to a boil, then lower the
heat and let simmer for 8 minutes. Turn it off, place a lid on and let sit for about 10 minutes.
Place the cooked millet on a serving platter and let cool slightly.

7. Remove the tray from the oven and let cool slightly.

8. Stir together the dressing ingredients and pour over the roasted roots.

9. Cut the pink Castel Franco lettuce in half and gently fold into the millet.

8. Add the roasted roots and nuts.

9, Scatter with the chopped dill and mint and finally the pomegranate seeds. Serve!

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