Summer crept up on me here, as it normally does. We went from pleasant weather to 90 degrees without any transition. I guess it always happens that way ever summer, but I never seem to be ready for it. When the weather heats up, I drink a lot more liquids to stay hydrated. Since water can be a bit boring (and because I usually forget to fill up my brita pitcher), I decided to make some chia lemonade. I've had chia seeds in my kombucha so I thought why not add them to my lemonade. They are rich in omega-3's as well as fiber, protein, calcium, and other nutrients your body needs. And, they are awesome to add to drinks in the summer because their ability to absorb almost 10 times their body weight in water helps to hydrate your body. Yay for chia seeds!
Chia Lemonande for One
I like to make this as needed since it tastes best fresh, but you can make a bigger batch to last you a few days. The chia seeds will settle at the bottom of your glass, so make sure to stir or shake it every now and then. To make it easy, I keep water and lemons in my fridge so they are already chilled and ready to go.
the juice from 1 medium/large lemon (about 1/4 cup)
1 1/4 to 1 1/2 cups of water (depending on how much pucker you want in your lemonade)
agave or maple syrup to taste (I used about a tbsp)
1/2 tbsp whole chia seeds
Add the lemon juice, water, and agave to a jar or cocktail shaker, put the lid on, then shake to combine. Taste the lemonade and adjust the amount of water or sweetener as needed. Add the chia seeds, shake, and then let the lemonade sit for at least 10 to 15 minutes while the chia seeds gel. After the chia seeds have gelled, pour into a glass, add a few ice cubes, and enjoy! Makes one serving.
|radishes at the market|
I have a bit of a small announcement concerning the shop and all of the sweet miscellany goods in general. By the end of the year I hope to completely phase gluten out and make everything completely gluten free. Though I haven't been eating much of it at home the past several months, I've noticed it really affects me when I eat out. Spelt still doesn't seem to bother me, but it's rather difficult to find a spelt option when dining out. Everything in the shop and at the market that contains spelt flour will now be put back into the testing phase as I come up with gluten free versions. This is something I've been meaning to do for a while and my achy tummy finally convinced me to do so. I'll share more here as the transformation develops.
Have a lovely end of the week/weekend and see you next week with something tasty :)
A few weeks ago I bought a pineapple sage and a lemon thyme plant at the farmer's market. They were to join the other potted flowers on my little balcony in an effort to welcome spring and bring a little beauty to my outdoor space. I had never seen pineapple sage, nor did I really know much about its existence before that moment. What made me buy it was the intense pineapple-y smell it gave off when I rubbed the leaves. I was sold. I didn't really know at the time how I would end up using it, but I figured I if anything I could make some tea with it if all else failed.
Before I became a vendor at the farmer's market, I used to get there as soon as they opened so I could walk around and admire the beautiful rainbow of produce. I would soak it all in before making any decisions about what would go home with me. In a way, I still get to do that because I have the privilege of seeing it laid out before any customers arrive. It still amazes me how beautiful and vibrant a bunch of rainbow chard can be. I guess I take pleasure in the small things.