I’d heard of chia seeds (and joked that someone’s found a new marketing angle now that chia pets are no longer the craze). I didn’t take chia seriously until I attended a raw live food cooking demo at Whole Food’s satellite program in Los Angeles early in 2013.

Chia seeds are high in fibre (“the stealth nutrient” according to Dr. Lustig) as well as high in omega 3, and are delicious in combination with fruits.

Though the cook demonstrated this with measurements, I cook by approximation. She also added agave or maple syrup, which is overkill given the fruits’ sweetness. And no one needs more sugar despite it’s syrupy whispers to our DNA that it’s safe, while fattening the liver and body and nurturing disease.

Summer’s the perfect time for berries, so here’s the recipe…in approximate measurements…and once you’ve got a sense of it, make it your own!

2 baskets of raspberries. Wash in water. (I sometimes soak berries in warm or cool water and a splash of apple cider vinegar as a disinfectant, for at least 10 minutes, then rinse.)

2 ripe bananas

(I show the image because U.S. consumers often buy and eat bananas before they’re ripe.)

5 Tablespoons of chia seeds

Add about 1 cup of water and soak for 10 minutes. You may need to add a bit more water, or coconut water*, so the seeds continue to have liquid to absorb. (They can absorb nine times their volume in water…so don’t eat unsoaked chia or you’ll get stomach cramps.)

After soaking for 10 minutes, add at least 1.5 cups of water, or coconut water, till the mixture holds its shape while while still flowing from a tilted spoon.

*Coconut water is often clear but sometimes pink. The best is directly from young fresh coconuts, but bottled/canned coconut water is easy if you don’t have time hack through the husk and you like the taste, or want extra potassium.

Now that you have the rinsed raspberries, ripe bananas and soaking chia

mash the bananas with your fingers, a potato masher or

a fork

till they look like this:

And do the same with the raspberries, which is easiest with fingers, though I’ll often do the bananas and raspberries together with a potato masher,

till they look like this:

Then add flavors you like…this medley in decreasing order of amount includes vanilla extract, cinnamon, nutmeg and clove:

Add the soaked chia to the fruit and mix till you have a uniform semi-liquidy glop that can be more or less watery depending on your taste, but this is how I like it:

For more texture, you can mix in whole blueberries, or another fruit of your choice.

Cover your chi-licious and refrigerate at least two hours, then enjoy!

(For more crunch, eat it with toasted nuts or seeds like pecans, walnuts, or pumpkin seeds.)

It will be good up to three days, refrigerated, though it’s doubtful it will last that long. Delicious and good for you…what a combo!

Bon Appetit!