When it comes to resolutions, most people tend to land squarely on one side or the other. There are the pro-resolution folks, the “I’ve mapped my resolutions and action plan and have chosen a theme word for the year” types, and then there are the anti-resolution folks, the “I hate stupid January diets, leave me alone” ones.
We’re not especially either. True, we talked about the last year and talked about the next one, but we don’t see a huge difference between the calendar moving to January 1 or the calendar moving to December.
We like eating lighter in early January just like we like eating lighter in April, after a week or two with family or more food than we’re used to, but we also like chocolate cake.
Regardless, whether you’re one of the newly reformed, one of the staunchly consistent, or, like us, both or neither when it comes to the way you eat, there’s room for chia. Called a superfood, a miracle food, and Indian running food, chia is not just crazy good for you, cited for preventing everything from diabetes to belly fat, it’s also so much fun in drinks like homemade lemonade.
When you stir it around, the tiny seeds float and spin around like fireworks, and the drink gets a little more interesting, both visually and taste-wise. Some people compare the texture of chia-filled drinks to jello, all gelatinous and squishy, and I know hearing words like gelatinous and squishy isn’t the sort of thing to make one’s mouth water, but this is probably the only case where it should be.
We opted for just a small amount of seeds in our lemonade, so it’s a good option for introducing chia to your palate if it’s new, and it’s just enough to give the drinks a little sparkle, without a need to chew. (That said (!) feel free to dump in as much chia as you like.)
When chia seeds are combined with liquids (like, in this case, water and lemon juice), they plump up and form a gel that not only makes you feel fuller, but also that aids digestion as it moves through your body. Thanks to the maple syrup, this digestion-benefiting beverage is more than healthy, however – It’s also sweet and tart, the sort of thing that’s both easy to drink and quick to satisfy.
- Author: Shanna Mallon
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A healthier alternative to ordinary lemonade, this version incorporates chia seed which plump up and gel making a filling beverage that works well to crave off hunger and also aids in digestion. The maple syrup adds just a bit of sweetness without being overpowered or overly sugary.
Ingredients
Scale
- 2/3 cup lemon juice (for me, this took 4 lemons)
- 1/3 cup maple syrup
- 4 cups water
- 1 to 2 tablespoons chia seeds (or go crazy)
Instructions
- Combine lemon juice, maple syrup, and water in a large pitcher (plus two of the leftover lemon halves, if you like).
- Once well combined, add chia seeds and let mixture sit for at least 30 minutes, so the chia seeds plump up. Serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 10 mintues
- Category: Nonalcoholic
- Method: Countertop
- Cuisine: Beverage
Keywords: chia, lemonade, healthy drink
What about you? Did you enjoy this beverage as much as we did? Let us know your thoughts in the comments below and please rate the recipe!
If lemonade is your thing, you should also check out some of these tasty recipes:
- Island Tropical Lemonade
- Ultimate Sparkling Pomegranate Lemonade
- Healthy Four-Ingredient Strawberry Lemonade Popsicles
And for more chia seed goodness in drink form, be sure to take a look at our Blueberry Pomegranate Chia Fresca!
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 6th, 2014. Last updated: January 23, 2019 at 22:04 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.
