We did rest in Belgrade, but the heat made us all tired. Sweltering streets steal energy and I was observing how naturally Luka adapts to higher temperatures, resting more during the day. He was his most energetic self at 5am when he'd stand outside mum's flat and, holding onto railings, shout at the top of his voice, enjoying the echo and lower temperature in the hallway. It was still raining when we returned to London as if it has never stopped and some say it won't until September. Olympic rain.
Whatever the weather is where you are, I am giving you a finger-licking sweet recipe for both weather conditions. One ingredients list, two ways to prepare it. If it's over 30 degrees Celsius, it's natural that you do not feel like turning the stove on and cooking, but do try making the cooked jam when the weather gets colder, it simply has a different taste. Do not cook chia seeds whichever method you use, just add them at the very end and do not blend.
Chia seeds are Omega 3 little miracles, full of protein, fibre, vitamins, minerals and antioxidants. Their special gelling ability together with the fibre content keep blood sugar in balance by slowing down the body's conversion of starches into sugars. Many raw foodists claim that chia seeds contribute to keeping the energy levels constant when consumed.
PLUM AND BLUEBERRY JAM WITH CHIA SEEDS - COOKED OR RAW
Ingredients:
4-5 plums, stoned and cut into quarters
Handful of blueberries
1 Vanilla pod or few drops of good quality vanilla extract
Few drops of good quality almond extract
2 tbsp maple syrup or rice syrup
1 tbsp chia seeds
Add two to three tablespoons of water to the fruit, vanilla pod and maple syrup and cook 20 minutes on low flame. Fruit will turn deep violet and release its sweet juices. Do not worry if there is more liquid - when you leave the mixture to cool and add chia seeds, they will soak up all the liquid, gelling the jam. Keep it in the fridge for up to a week.
If you want to avoid cooking and make a raw version, place the fruit, ¼ vanilla pod and 4 tbsp of water into a strong blender (omit almond extract because it contains alcohol and it will alter the taste of jam), whizz and add chia seeds at the very end, mixing thoroughly. Leave them to perform their magic and keep it in the fridge.
Use both types of jam as a filling for spelt and coconut pancakes, as a spread on bread and over peanut butter, topping over grain porridge or fruit salad. Still warm, cooked jam is delicious over cashew or young coconut ice cream.
