With this recipe, you can recreate this nutrient dense beverage in your own home. If you would like your Chia Kombucha flavored, simply follow one of my other recipes for a flavored second fermentation, then add in your chia gel.
MAKING A CHIA SEED GEL
~Add 1/4 cup of chia seeds to 8 ounces of hot water.
Quick Tip: I have found that doing this in a jar with a lid works best. It reduces evaporation and additionally if you don’t use it all you can store it in the fridge in the same jar.
~Add in 2 teaspoons of lemon juice. This helps to remove the phytic acid on the chia seed, increasing absorption.
Quick Fact: Phytic Acid is an anti-nutrient that binds to minerals and makes them less absorbable. Sources of phytic acids, are seeds, nuts, grains and beans. They also reduce the digestiblity of starches, proteins and fats. See my post on Phytic Acids: The Pros and Cons of this Anti-nutrient.
~In 10 minutes your chia gel will be finished and ready to either mix in with your kombucha or put in the refrigerator for later.