Hi Miss G,
Haven't heard of chia before - just did a google on it so I now know what it is! What does it taste like? Do you just use it for it's glutigelatinous nature? Where do you get it?

Thanks for this recipe!
You learn something new every minute!

JLK.

JLK,

Chia is great.  The richest known wholefood source of Omega 3, 6 times the calcium of milk, and lots of other good qualities.

I like it because it's fun.  They look like poppy seeds, but just soak up the taste of whatever you soak them in, and then go to jelly/glutinous stage.  Soaked and thrown into the green smoothie is great, but my wee strawberry chia sorbet was so darn good, and so easy, I shocked myself.

RP sells it, but as Sheryl said, alas it has sold out.  It is like Tapioca, but much nicer and less icky.  Tapioca is like fish roe to me, and a bit ewwww.  Chia is pretty and gorgeous.

Sheryl - what's fully hydrated?  Would that be overnight or longer?  I usually soak overnight or sometimes more.  The largest qty I've used is 1 x tablespoon.

I'm definitely repeating the sorbet - it's just so good.  And even if someone else has done it, I didn't read about it, so it's my first true original recipe on raw.  I am chuffed!

JLK - the upshot is, when it's back - grab some.  200 grams lasts for a long time.

miss g

I told Piers what you made... his response...

Ooooooooooooooooooooooooooooooooooooooooo

He may have drooled too! You have a definite winner there!

Sheryl