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Sister, Sister

September 23, 2014
Psst...we've got the recipe for this beautiful, delicious blueberry chia jam!

For shame.

You haven’t heard of what’s been called “the most popular cookbook all year”?

That would be Jasmine and Melissa Hemsley’s, The Art of Eating Well: Hemsley and Hemsley ($35).

We’ll give you a pass because it is only being released in the U.S. today. It’s been out in the United Kingdom since June, and everyone from The Telegraph to Vogue has been heaping them with high praise. Now, across the pond, it’s our turn to go Hemsley crazy.

So what’s all the fuss about?

Struggles with IBS, eczema and acid reflux drove the sisters towards a diet that is free of grain, gluten, high starch and refined sugar, while encouraging the use of high-quality organic saturated fats. They expanded their ideas into a business supplying bespoke nutrient rich organic food to private clients.

The philosophy behind their book is “Anti-diet, anti-deprivation and anti-guilt…You don’t need to be a gourmet chef, count calories, go hungry, or miss out on dessert—there is no fad dieting here.”

To toast their stateside-debut, whip up a batch of their three-ingredient, no-cooking-required Instant Blueberry Chia Jam. Unlike cooked jams full of sugar, this chia jam will only last for about a week in the fridge—but it is so tasty that it will be gone well before you hit that mark.

Buy the book!

Instant Blueberry Chia Jam




00 min


00 min


6½ ounces fresh or frozen blueberries

2½ tablespoons chia seeds

1 to 2½ teaspoons raw honey (depending on your sweet  tooth—we find frozen blueberries are usually less sweet)


½ teaspoon vanilla extract and a squeeze of lemon juice


Mash the berries or blend them in a food processor.

Mix in the chia seeds, 1 tablespoon of warm water and 1 teaspoon of the honey. Stir well to stop clumps forming or make it straight in the jar and shake to mix.

Keep the chia jam sealed in a jar in the fridge to set for at least an hour or until needed.

Taste and stir in a little more honey, if needed.

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