Chia Fresca

First off, thanks Tim for the recipe! I love getting them from readers! Tim found this recipe in Born to Run (no, not the Springsteen song), a book about the Tarahumara Indians of Mexico’s deadly Copper Canyons, who have eaten chia seeds for years “to place them among the elite runners of the developed world, even though their society and technology are 500 years behind it” (I’ve been meaning to read this for a while, and now I have even more reason to do so!)

Chia Fresca

Total Time: about 15 minutes
Serving Size
: about 6 cups
1-1.5 cups chia seeds
1 cup sugar
7.5 oz. lime juice
1.5 qt. water (approx.)

  1. Boil a couple cups of water and add the sugar to make a simple syrup.
  2. In 2-qt. container add the simple syrup, seeds, and lime juice.
  3. Stir or shake.
  4. Top off with water and keep stirring mixture.
  5. Serve cold and keep refrigerated.

Note from Tim:

I’ve noticed that the seeds may clump together if they are not thoroughly stirred.  If most of the seeds are floating, stir.  I use a 2-qt. container with a lid that can be secured so that I can shake it up until the seeds sink.  This stuff just goes down so smooth and it’s so simple to make.  Will last at least 2 weeks in the fridge.  The lime juice I normally get comes in 15-oz. bottles and I use half of the bottle.  Add more or less to taste.  Have fun with it!


One response to this post.

  1. Sophia,

    I really enjoy your blog and this recipe sounds DELICIOUS! Any more to share? I’m looking for some new summertime favorites. Keep up the great bloggery!

    Jenni Smith
    VP Communication, Lifemax


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