Posts Tagged: Naturally Sweetened Condiments

Strawberry Chia Fridge Jam

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Fridge and pantry staples. I’m all about them! I’m wrapping up a Free 5 Day Sugar Detox and Intro Into Clean Eating Group on Facebook today and as I was compiling some of my favourite, simple, refined sugar and processed-crap-free recipes I wanted to able to include this little gooder in the list for the group members. We were out of strawberry jam anyways and since it only takes a few minutes to make, I decided to whip some up, take some pics and shoot off a recipe post. I also have a strawberry, chia seed and lavender infused jam recipe here on They Roar, by way of the traditional canning method if you’d like to give that a whirl for a longer shelf life or to gift this holiday season!

how you do   step 1 step 2 step 3

Strawberry Chia Fridge Jam
Recipe type: Fridge Basics
Cuisine: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: many
 
What You'll Need
  • 600 grams bag of frozen strawberries (could use fresh too, approximately 2½ cups)
  • 1 tbsp. fresh lemon juice
  • 2 - 3 tbsp. ground chia seeds (depending on how thick you like your jam)
  • 4 tbsp. raw honey
How You Do
  1. Simmer berries until soft and easy to mash
  2. Mash it up, adding in the honey, lemon juice, and ground chia
  3. Scoop into a mason jar, chill and ENJOY!
  4. (last up to about 2 weeks, if it's not devoured by then!)

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Sugar Detox Pantry Basics: Smoky BBQ Sauce

Homemade BBQ Sauce

In my quest to please the BBQ sauce loving person in our home (because saying I wanted to please ‘my man’ with homemade BBQ sauce made my brain slightly implode and ideas of feminist revolt started to trickle in. But it’s true, so. Lawd BBQ sauce is complicated), and satisfy my desire to make my own condiments from scratch; I came up with this smokey, sexy sauce business.

It may boast a quick due-date, because it’s missing the bucket loads of sodium and preservatives that make the shelf life of the condiments we can’t seem to live without, last forever. (Think about that for a sec.) But it’s dang tasty and passed the, Mr. Picky-give-me-name-brand-cull-of-preservatives-ONLY, taste test.  It’s easy to make (with or without the smoke), freezes well and can be eaten with a multitude of spring and summer dishes. 

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