Here is the recipe for raspberry chia jam that was given out in the Health Mind & Body segment on The Long Lunch today with Wendyl Nissen.
Raspberry Chia Jam by Dr Michael Mosley from his book The Clever Guts Diet.
A delicious low-sugar jam which can also be stirred into yoghurt
30-40g pitted dates, finely diced
125g raspberries (frozen or fresh)
2-3 tsp chia seeds (depending on how thick you like it)
Gently heat the dates in a small pan with 2 tbsp water for about 2 minutes, stirring to form a smooth paste. Add the raspberries and chia seeds and simmer for 2-3 minutes. Mash the jam with a potato masher or the back of a spoon. The jam can be stored in an airtight container in the fridge for up to a week.
The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.