Blueberry Pomegranate Chia Fresca

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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.

Blueberry Pomegranate Chia Fresca

Life is sprouting up through death, outside our home and in it, and I’m thankful for that today.

Blueberry POM Chia Fresca

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.

Blueberry POM Chia Fresca

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.

Superfoods for Life, Chia (via Amazon)

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.

Blueberry POM Chia Fresca

It starts with blended blueberries, which you then mix with pure pomegranate juice and sparkling water.

Blueberry POM Chia Fresca

Blueberry POM Chia Fresca

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 POM Chia Fresca

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


  1. Blend blueberries in a high-powered blender until fully pureéd. Pour them into a large pitcher, and add pomegranate juice and sparkling water.
  2. Stir in the chia seeds, and let the mixture sit for 10 minutes, stirring once or twice.
  3. 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.

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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,, 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.

16 thoughts on “Blueberry Pomegranate Chia Fresca”

  1. Hey you. Your morning sounds lovely, and those blueberries remind me of summer, and I like starting out my Friday with your voice here. Happy weekend!

  2. Lovely! What a great idea to use chia like this, as a drink! But then this post also made me a little sad, because on this side of the world, we no longer have blueberries in the markets – which inevitably means summer’s about to end. Anyhow, enjoy the warmer seasons! Sending love!


    • Felicia, You could use frozen blueberries! Just thaw them! But I hear you about feeling sad when summer ends. I’m so ready for it to return!

  3. I can almost picture your morning as you describe it, even the neighbor, you write so beautifully. Just starting to get into chia seeds myself. This looks so refreshing.

  4. I’ve taken to adding chia seeds to almost everything I bake these days because, really, why not? I haven’t yet moved onto adding it to drinks though and I am pretty sure I will be doing so asap because this looks great.

  5. I love blueberries /and/ pomegranate so this sounds absolutely divine. And what a gorgeous hue! I will forever be drawn to that color– something about it makes me so happy. I adore waking up early, without the alarm, to pitter patter around the kitchen and have some quiet me time to enjoy the stillness. Homemade ricotta cheese sounds lovely. I have yet to try that but should put it on my list because I’ve been craving it nonstop lately. I want it with nothing more than a piece of hearty toast and a drizzle of honey. Perfection.

    • Me too, Stephanie; me too. I love morning quiet. And ps the ricotta was a hit! I used apple cider vinegar because that’s what I had, and you could taste it; next time, I’m doing lemon juice. : )

  6. I recently started adding Chia seeds to my smoothies. I think that they are much better with something thin like this lemonaid or a juice drink.


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