Strawberry-Lavender Chia Jam

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Guest post by Krista A. Parr, R.H.N.

Hooray for strawberry season! If you’re like me and you bought a large basket at the farmer’s market and now find yourself in a race against time to use up all those beautiful berries before they go overripe and mushy, this is a recipe for you. Spoon this stuff on toast, pancakes, oatmeal, or plain yogurt for a sweet fruity treat without the refined sugar that traditional jam is known for. Making local, seasonal fruits and vegetables a staple of your healthy fertility diet is a great way to maximize your nutrient intake, since local foods are allowed to fully mature on the plant before harvest. Local strawberries not only taste better than the imported ‘styrofoam’ variety, they’re also higher in nutrients and bursting with protective antioxidants. The chia seeds in this recipe provide a thickening agent as well as ample fiber and fertility-friendly essential fatty acids.

3 cups fresh strawberries, washed and chopped
½ cup water
2 Tablespoons pure maple syrup
Zest of 1 lemon, plus approx. 2 Tablespoons lemon juice
1 Tablespoon dried lavender, optional
Pinch sea salt
2 Tablespoons chia seeds

1. Place everything except the chia seeds in a medium saucepan and bring to a rolling boil over high heat.
2. Lower heat to minimum and simmer for about 5 minutes.
3. Remove pan from the heat and stir in chia seeds. The jam will thicken as it cools.
4. Allow to cool before transferring to an airtight jar. Store in the fridge for up to 3 weeks.

Krista A. Parr is a Vancouver Registered Holistic Nutritionist and founder of Root to Fruit Nutrition, specializing in fertility and women’s health.

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