Disclosure: This is not a sponsored post. Victorian Strawberry Industry and Development Committee sent our family some strawberries so I decided to share the love with one of my favourite recipes. Enjoy!
The calamity of people contracting hepatitis from frozen berries that had been imported from China, has put the importance of eating locally back in the spotlight. Fewer steps between you and the source of your food means you’ll be eating seasonally (which is always a good thing!) and supporting the local community. It also means you can find out who grew your food – and most importantly, how they grew it.
With the Victorian strawberry season coming to an end in May, now is the perfect time to grab a couple of extra punnets and pop them in the freezer so you can enjoy them all year round. Rich in vitamins C and K, as well as providing a good dose of fibre, folic acid, manganese and potassium, strawberries are a mighty little fruit with big health benefits! You might even like to give my Raw Strawberry Chia Jam recipe a whirl. It’s perfect with either frozen or fresh berries and takes less than five minutes to throw together. It also contains no refined sugar and a good serving of one of the best superfoods going around – chia seeds. So, pop the kettle on and make yourself some guilt-free toast and jam!
Raw Strawberry Chia Jam Recipe
- 2 cups frozen or fresh strawberries – hulled and roughly chopped
- 1/4 cup water
- 1 tablespoon of rice malt syrup
- 1/4 cup chia seeds
- Place strawberries, water and rice malt syrup in food processor and pulse until just blended.
- Pour into a sterilised glass jar, then mix through chia seeds until well combined.
- Put into the fridge to set for a least 1 hour.
- Will keep in the fridge for 1 week.
Want to know about the health benefits of chia seeds? Check out this post!