While running errands last week, I took a leisurely stroll past the Copley Square farmer’s market which was bursting with ripe summer produce. After selecting some chioggia beets (so beautiful when cut open!), Easter egg radishes, and zucchini (for zucchini pasta!), I came upon a gorgeous stand overflowing with juicy raspberries. Naturally, I purchased a large box, already envisioning their use in raw tartelettes, berry smoothies, and meal-sized salads. Before heading home, I still had to finish a couple errands, meaning the produce–including the berries–was in tow. Somewhat mindlessly, I went about my tasks without making sure my berries were properly packaged as a preventative measure against bruising.
As you might have guessed, by the time I got home, the berries were a pulpy, melty mess. Rather than have a panic attack over wasted food, which I’m wont to do, I took a deep breath and decided to make the very best of the situation. The result? A delicious summer spread: raspberry-basil chia jam!
Raspberry-Basil Chia Jam
-1 cup fresh raspberries
-7-8 basil leaves
-2 tbsp chia seeds
Place raspberries in food processor and pulse until broken down considerably. Add basil and pulse to combine. Transfer to a bowl and stir in the chia seeds until combined. Allow to sit for five minutes, then stir again. After another five minutes, transfer to a glass jar or storage container and refrigerate.
I love to use this jam on overnight oats, toast with almond butter, and even dolloped on banana soft serve for a special breakfast!
What is your favorite way to use chia seeds?
Also see: Easy Homemade Vegan Nut Butter
Photo: Molly Lansdowne