Chia Without the Ch-Ch-Ching. ~ Wendy Keslick

Via elephant journal
on May 1, 2013
get elephant's newsletter

chia seeds

I really enjoy the chia seed fruit drinks that are now readily available in stores, but my wallet does not.

One afternoon my daughter and I were enjoying these delicious store-bought beverages and decided that we could make them at home for a fraction of the cost and perhaps even healthier.

We noticed on the label that the contents were 92 percent filtered water. How is that for an easy start? We decided that fruit is naturally sweet enough, so we would skip the agave that the store bought juice contains, which we usually avoid anyhow, and keep our recipe quite simple.

Here is what we came up with the next day:

Pear Strawberry Chia Drink

1 cored pear

4-5 fresh strawberries

64 ounces of water

1/3 cup of chia seeds

Blend the pear, strawberries and water at high speed in a blender. Once completely liquified, add the chia seeds and blend at a very low speed just enough to mix the seed evenly throughout the juice. Pour into mason jars with lids and chill in the refrigerator.

As you are enjoying your chia seed drink, remember that 64 ounces of pre-made chia juice would have cost you roughly $25 or more. Congratulations, you just saved yourself enough ch-ch-ching to buy yourself two and a half pounds of organic chia seeds in the bulk section.

I encourage you to try different fruit combinations and discover new delicious, healthy and affordable chia drinks. And when you do, I hope you will share them in the comment section below.

Enjoy and be well!


Wendy KeslickWendy Keslick is a massage therapist and yoga instructor. Her spiritual journey includes yoga, her devotion to Rosicrucian AMORC studies and being part of the conversation of our evolving humanity.  Borderline obsessions include organic and natural living, vegetarianism and veganism, social justice issues, documentaries and current events.  She is determined to learn Arabic in this lifetime. Her daughter, international travel, exploring other cultures and green smoothies are her passions.

She also founded a nonprofit called Children Creating Bridges.  Volunteering for this organization has taken her to Syria to be part of three medical delegations to help with the Iraqi refugee crisis.  Follow her on Facebook.


Like elephant food on Facebook.


 Ed: Brianna Bemel



About elephant journal

elephant journal is dedicated to "bringing together those working (and playing) to create enlightened society." We're about anything that helps us to live a good life that's also good for others, and our planet. >>> Founded as a print magazine in 2002, we went national in 2005 and then (because mainstream magazine distribution is wildly inefficient from an eco-responsible point of view) transitioned online in 2009. >>> elephant's been named to 30 top new media lists, and was voted #1 in the US on twitter's Shorty Awards for #green content...two years running. >>> Get involved: > Subscribe to our free Best of the Week e-newsletter. > Follow us on Twitter. Fan us on Facebook. > Write: send article or query. > Advertise. > Pay for what you read, help indie journalism survive and thrive—and get your name/business/fave non-profit on every page of Questions? Send to [email protected]


6 Responses to “Chia Without the Ch-Ch-Ching. ~ Wendy Keslick”

  1. Ooh, great idea! I love the chia kombucha too, so when I start brewing my own again, I'll have add some chia seeds.

  2. Jenn says:

    Even easier is to add a tablespoon of chia seeds to a glass of water or fruit juice, stir well with a spoon, and wait 10 minutes for it to absorb the liquid. Easy peasy!

  3. Wendy Keslick says:

    Thanks for the feedback. I chose to make them this way so that the health benefit of whole fresh fruit is retained. Much more fiber than simple fruit juice. Also, the homemade version is not heat pasteurized. This version also contains much less sugar than fruit juice which is important for many.

  4. Wendy Keslick says:

    Great idea! I really love the texture of the chia seeds.

  5. Wendy Keslick says:

    Yes, I recently found out from a client that plays rugby that rugby players have been adding chia seeds to their water for years to help stay hydrated and for extra energy before and during matches.

  6. Cathy says:

    Love this recipe and I love making chia water! Especially in summer when I am gardening for long hours in the heat- chia water keeps me hydrated and energized. Great article- great info and upbeat message.