This drink is not your ordinary fruit juice. Packed full of fibre, omega-3 and natural energy boosting goodness, we asked our GMB Nutritionist Melissa Fine to tell us a little more about CHIA.
What makes CHIA different from regular juices?
While fruit juice - AKA sugar - is the main ingredient in your usual juice, chia seeds are the main ingredient in CHIA drinks, with organic hydrated chia seeds making up 75-90% of the product (flavour-depending). Most juices are also free from fruit skin and pulp, which means the beneficial fibre from the whole fruit isn’t retained; this leaves a large, highly concentrated amount of sugar behind, which means your blood sugar and energy levels can spike, and then quickly crash. CHIA drinks on the other hand are packed with slow-to-digest fibre, leave you feeling way more satisfied and energised than if you’d had a straight-up juice.
Why is chia referred to as a ‘superfood’?
For one, it is one of the richest plant sources of the essential fatty acid omega-3, which amongst its many benefits has anti-inflammatory potential. While oily fish is the ultimate source of omega-3, this isn’t much help if you’re vegan or vegetarian…and not everyone loves salmon or sardines! Few foods are high in omega-3, but chia seeds are an exception, being one of the next best dietary sources of this important nutrient, along with walnuts and flaxseed.
Why should I be including chia in my diet?
Considering that the Western diet is lacking in omega-3, it might be worth chugging down a CHIA drink! Chia’s fibre content can help stabilise blood sugar, providing a steady energy release and assisting with appetite control. The fibre in chia also helps keep you regular and supports digestive health (note it’s worth following a serve of chia with a glass of water to propel things along)…Did we mention that omega-3 can add moisture back into dull, dry skin and hair? Bottoms up!
When is it best to consume my CHIA drink?
We recommending drinking your CHIA as a snack to sustain you between main meals, or try adding half a bottle to your breakfast smoothie. Great for endurance athletes too, the peeps this genius of a drink was initially designed for.
Ingredients
Base:
- 3/4 cup walnuts
- 1 cup dates – pitted
- 1 tsp organic cold pressed coconut oil – melted
- 1/4 cup desiccated coconut
- Pinch of Himalayan rock salt
Cashew Layer:
- 70g or 1/2 cup cashew nuts (soaked overnight)
- 2 tablespoons of coconut cream
- 4-6 tablespoons rice malt syrup
- 1/4 teaspoon vanilla paste
- 1/2 cup coconut milk
- Pinch of Himalayan rock salt
- 1 tsp agar agar and 1/4 cup warm water for setting
CHIA Layer:
- 3/4 bottle of CHIA drink
- 2-4 tablespoons rice malt syrup
- 1 teaspoon agar agar and
- 1/4 cup warm water
Method
- Add the 3/4 cup walnuts, 1 cup dates, 1 tsp melted coconut oil, 1/4 cup desiccated coconut and a pinch of Himalayan rock salt into a food processor and blitz until all broken down and combined.
- Line the bottom of two 10cm mini spring form pans with baking paper.
- Divide the mixture in half and press into each pan, forming the base of the tarts.
- In a small pot add 1 tsp agar and 1/4 cup warm water, stir and leave to soak while you make the cashew layer.
- For the cashew layer, add the 1/2 cup cashew nuts (soaked overnight), 2 tbs coconut cream, 4-6 tbs rice malt syrup, 1/4 tsp vanilla paste, pinch of Himalayan rock salt and 1/2 cup coconut milk into a blender and blend until smooth.
- Bring the pot with agar in to a boil on a medium heat, stirring constantly, for about 1 minute.
- Add the cashew layer and allow to simmer for 3-5 minutes, stirring continuously.
- Once the mixture has become quite thick, remove from the heat and pour even quantities into each mini spring form pan. Place into the fridge to set.
- For the CHIA layer, rinse out the pot and repeat as above. Add 1 tsp agar and 1/4 cup warm water, stir and leave to soak for a few minutes.
- Bring the pot to a boil on a medium heat, stirring constantly, for about 1 minute.
- Add the 3/4 CHIA drink and rice malt syrup and allow to simmer for 3-5 minutes, stirring constantly.
- Remove from the heat and pour into each mini spring form pan, ensuring that the cashew layer has set enough to hold the CHIA layer.
- Place in the fridge and allow to set overnight.
- Remove once fully set and serve cold.