How to Make Chia Fresca

Iskiate, or chia fresca, is an all-natural energy drink made by many tribes indigenous to the American Southwest and Mexico. The Tarahumara tribe from Mexico's Copper Canyon drink it to sustain themsevles while running 100-mile ultramarathons. Chris McDougall introduced a simple recipe to the mainstream in his book "Born to Run," which is about his journey to find the Tarahumara and learn their running secrets.

Things You'll Need

• Spoon
• Small glass or bowl
• 1 tbsp. dry chia seeds
• 10 oz. water
• Lime juice
• 2 tsp. sugar

Instructions

1. Combine 1 tbsp. dry chia seeds with 10 oz. water in a small glass or bowl. Chia seeds absorb over nine times their weight in water, making for an effective timed release of water and nutrients later.

2. Stir the mixture gently with a spoon to keep the seeds from clumping together.

3. Allow the mixture to stand for 10 minutes. When chia seeds in water are soaked for at least 10 minutes, they form a gel with the consistency of yogurt.

4. Add 2 tsp. fresh lime juice and 2 tsp. sugar to taste to your chia gel.

Tips & Warnings

• For an all-natural version of chia fresca, sweeten with raw honey or agave syrup instead of sugar.

• Try mixing the chia gel with your favorite fruit juice to add variety to your chia fresca recipe.

• If you plan on using chia fresca on an extended run or workout session, add another 8 to 10 oz. of water to the chia gel. Since chia seeds are so absorbent, they could potentially dehydrate your body if not accompanied by ample water.

References

• No Meat Athlete: Tarahumara Pinole and Chia
• Nuts Online: Recipe for Chia Fresca

Resources

• "Born to Run"; Christopher McDougall; 2009