Blueberry POM Chia Fresca

Blueberry POM Chia Fresca

Blueberry POM Chia Fresca

Blueberry POM Chia Fresca

Blueberry POM Chia Fresca

Blueberry POM Chia Fresca

I’m writing this post in the early-morning hours. Tim’s still asleep. The neighbor across the street just walked to the driveway in his boxer shorts to pick up the paper, and streaks of sunlight are criss-crossing over our front yard that’s filled with last year’s dead grass and this year’s beginnings. Life is sprouting up through death, outside our home and in it, and I’m thankful for that today. I woke up naturally in the 5 o’clock hour, not for any particular reason, but nonetheless with a burning desire to make homemade ricotta, inspired by a salad we ate in Memphis last Saturday, and so now the ricotta’s draining on the counter, I’ve spent some time reading, and I’m coming over here to tell you about two important things: 1) If you like chia, you’ll like the new book Superfoods for Life, Chia: – Boost Stamina – Aid Weight Loss – Improve Digestion – 75 Recipes. Full disclosure it comes from the same publisher working on our einkorn cookbook and we got a review copy a few weeks ago, but, even if neither of those things were true, we’d still want to tell you about it, if only because of the responses we got from you about that chia lemonade a handful of posts ago. (The people want chia! We take note!) Also 2) This blueberry pomegranate chia fresca is, on its own, pretty fun. It starts with blended blueberries, which you then mix with pure pomegranate juice and sparkling water. With a few tablespoons of chia seeds and a few minutes to soak, it becomes a dark, refreshing, antioxidant-packed drink to remind you of summer, no matter from where, or in what hour, you’re reading this today.

ps! We’re doing a Google+ flash giveaway for the chia-packed cookbook this recipe comes from through Monday. Go enter on our Google+ page!

Blueberry Pomegranate Chia Fresca


Serving Size: 6 to 8

Blueberry Pomegranate Chia Fresca

This refreshing, chia-packed drink is adapted from Lauri Boone's Superfoods for Life, Chia, which we were sent a review copy of and which comes from Fair Winds Press, the publisher of our upcoming cookbook. For those of you fascinated by the many ways to use the inflammation-fighting, Omega 3-loaded superseed, it's a great resource.


  • 2 cups (290 g) fresh blueberries (or 310 g thawed frozen)
  • 1 cup (235 ml) pure pomegranate juice
  • 1 liter (950 ml) sparkling water, chilled
  • 2 tablespoons chia seeds


Blend blueberries in a high-powered blender until fully pureéd. Pour them into a large pitcher, and add pomegranate juice and sparkling water. Stir in the chia seeds, and let the mixture sit for 10 minutes, stirring once or twice. Pour into glasses. Serve cold. Leftovers may be refrigerated in an airtight container for a few days.

Shanna Mallon

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 16 Comments

  1. Jacqui

    Hey you. Your morning sounds lovely, and those blueberries remind me of summer, and I like starting out my Friday with your voice here. Happy weekend!

    1. Shanna Mallon

      I like starting the comments here with yours. Miss you, buddy.

      1. Kim

        I miss both of you.

        1. Shanna Mallon

          I was just reading through some old, old posts the other day and seeing your name in the comments brought back nice memories. Miss you, too, Kim!

  2. felicia | Dish by Dish

    Lovely! What a great idea to use chia like this, as a drink! But then this post also made me a little sad, because on this side of the world, we no longer have blueberries in the markets – which inevitably means summer’s about to end. Anyhow, enjoy the warmer seasons! Sending love!


    1. Shanna Mallon

      Felicia, You could use frozen blueberries! Just thaw them! But I hear you about feeling sad when summer ends. I’m so ready for it to return!

  3. Dixya @ Food, Pleasure, and Health

    beautiful fresca. I have seen the recipe on the back on chia package but never made it..need to change this.

  4. Sarah

    That looks really refreshing!

    1. Shanna Mallon

      It is, Sarah!

  5. cheri

    I can almost picture your morning as you describe it, even the neighbor, you write so beautifully. Just starting to get into chia seeds myself. This looks so refreshing.

    1. Shanna Mallon

      You’re so sweet, Cheri. Thank you!

  6. Kathryn

    I’ve taken to adding chia seeds to almost everything I bake these days because, really, why not? I haven’t yet moved onto adding it to drinks though and I am pretty sure I will be doing so asap because this looks great.

    1. Shanna Mallon

      Oooh I like this idea, adding it to baked goods. I definitely haven’t done that enough!

  7. Stephanie

    I love blueberries /and/ pomegranate so this sounds absolutely divine. And what a gorgeous hue! I will forever be drawn to that color– something about it makes me so happy. I adore waking up early, without the alarm, to pitter patter around the kitchen and have some quiet me time to enjoy the stillness. Homemade ricotta cheese sounds lovely. I have yet to try that but should put it on my list because I’ve been craving it nonstop lately. I want it with nothing more than a piece of hearty toast and a drizzle of honey. Perfection.

    1. Shanna Mallon

      Me too, Stephanie; me too. I love morning quiet. And ps the ricotta was a hit! I used apple cider vinegar because that’s what I had, and you could taste it; next time, I’m doing lemon juice. : )

  8. Pingback: London Bakes | lemon, almond and chia seed muffins {gluten free}

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