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Check out these delicious recipes from Chia Vitality, the new book by
Mamma Chia founder and CEO, Janie Hoffman.

Fresh Strawberry-Chia Seed Jam

superfood beverage drink

You don’t even have to cook this jam – it’s that easy – and the play between sweet and sour puts it very high on the deliciousness meter. If strawberries aren’t in season, rather than buying a basket that’s been shipped from thousands of miles away, I suggest buying your favorite low-sugar jam in a jar and combining it with Chia Gel (recipe below) – about 2 tablespoons gel per half cup jam – or replacing the strawberries with another fruit that’s in season.


Makes twenty 2-tablespoon servings

  • 1 pound fresh organic strawberries, hulled and halved
  • 1/4 cup black chia seeds
  • 3 tablespoons honey or agave nectar
  • 2 tablespoons white balsamic vinegar or fresh lemon juice
  1. In a food processor or blender, pulse the strawberries, chia seeds, honey, and vinegar until well combined, but not fully pureed.
  2. Transfer to a bowl, cover, and chill for at least 4 hours. Store for up to 10 days in the refrigerator.

Chia Caesar Kale Salad

Just think, until recently, most us only ate kale cooked … and then, suddenly kale salad became a restaurant staple. I’m in love with kale salads and particularly like the Caesar variation – which tastes a lot like a traditional Caesar salad but is a whole lot better for you (and the heartier kale makes it extra satisfying).
mamma chia seed health benefits
The kale leaves will become a little softer when they sit in the dressing for 10 minutes. You can also soften the leaves up by massaging the dressing into the kale.

Makes four 2-1/2 cup servings

  • 8 cups packed fresh baby kale or chopped kale leaves, thick stems removed
  • 1 recipe Chia Caesar Dressing (recipe below)
  • 2 ounces small gluten-free crackers, such as Mary’s Gone Crackers Organic – Original flavor
  • 1/4 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 4 lemon wedges, for garnish
  1. In a large bowl, toss together the kale, dressing, and half of the crackers until well combined. Let stand about 10 minutes. Add the cheese and black pepper and toss again.
  2. Arrange the salad on a platter or four plates, top with the remaining crackers, and serve the lemon wedges on the side.

Chia Caesar Dressing

Makes 2/3 cup

  • 1/3 cup Chia Gel (recipe below)
  • 2 tablespoons grainy Dijon mustard, regular or spicy
  • 2 large garlic cloves, chopped
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper, or to taste

In a blender, puree all the ingredients together until smooth. Adjust the seasoning. Use immediately or store covered in the refrigerator for up to 1 week.

Chia Gel

Makes slightly more than one cup

Whisk together 1 cup of room-temperature purified water and 2 tablespoons of black or white chia seeds. Let stand for at least 20 minutes. Use immediately or store well covered in the refrigerator for up to 1 week. It’s ok to double this recipe, if desired.

Excerpted from Chia Vitality by Janie Hoffman Copyright © 2014 by Janie Hoffman. Excerpted by permission of Harmony, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.