ADVICE :
Do you have any chia seeds left? Turn them into raspberry-chia jam. In a small saucepan, cook 2 cups raspberries over medium heat, stirring occasionally, until fruit breaks down and liquid becomes syrupy, about 8 minutes. Remove from the heat and stir in 1 tablespoon of lemon juice and maple syrup, then stir in 2 tablespoons of chia seeds. Leave to stand for at least 20 minutes (the mixture should thicken slightly). Enjoy on whole grain toast.
