We occasionally link to goods offered by vendors to help the reader find relevant products. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. Here is more about what we do.
I’m writing this post in the early-morning hours. Tim’s still asleep. The neighbor across the street just walked to the driveway in his boxer shorts to pick up the paper, and streaks of sunlight are criss-crossing over our front yard that’s filled with last year’s dead grass and this year’s beginnings.
Life is sprouting up through death, outside our home and in it, and I’m thankful for that today.
I woke up naturally in the 5 o’clock hour,not for any particular reason, but nonetheless with a burning desire to make homemade ricotta, inspired by a salad we ate in Memphis last Saturday.
And so now the ricotta’s draining on the counter, I’ve spent some time reading, and I’m coming over here to tell you about two important things:
1) If you like chia, you’ll like the new book, Superfoods for Life, Chia: – Boost Stamina – Aid Weight Loss – Improve Digestion – 75 Recipes.
Full disclosure it comes from the same publisher working on our einkorn cookbook and we got a review copy a few weeks ago, but, even if neither of those things were true, we’d still want to tell you about it, if only because of the responses we got from you about that chia lemonade a handful of posts ago. (The people want chia! We take note!)
Also 2) This blueberry pomegranate chia fresca is, on its own, pretty fun.
It starts with blended blueberries, which you then mix with pure pomegranate juice and sparkling water.
With a few tablespoons of chia seeds and a few minutes to soak, it becomes a dark, refreshing, antioxidant-packed drink to remind you of summer, no matter from where, or in what hour, you’re reading this today.
Blueberry Pomegranate Chia Fresca
Serving Size: 6 to 8
- 2 cups (290 g) fresh blueberries (or 310 g thawed frozen)
- 1 cup (235 ml) pure pomegranate juice
- 1 liter (950 ml) sparkling water, chilled
- 2 tablespoons chia seeds
- Blend blueberries in a high-powered blender until fully pureéd. Pour them into a large pitcher, and add pomegranate juice and sparkling water.
- Stir in the chia seeds, and let the mixture sit for 10 minutes, stirring once or twice.
- Pour into glasses. Serve cold. Leftovers may be refrigerated in an airtight container for a few days.
Note: This refreshing, chia-packed drink is adapted from Lauri Boone’s Superfoods for Life, Chia, which we were sent a review copy of and which comes from Fair Winds Press, the publisher of our upcoming cookbook. For those of you fascinated by the many ways to use the inflammation-fighting, Omega 3-loaded superseed, it’s a great resource.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.