A glut of blackcurrants and a hankering for extra hydration = this glorious, nourishing chia drink.
My first foraging experience with my husband was redcurrants. Stripping the shiny, full to bursting jewels off the thread and watching them tumble into a basket calls up something ancient. Is it body memory or is it love?
Here’s the recipe for the black and, below that, the poem I wrote back then for the forager and surfer I had fallen for fast, for the red –
(serves 2 for a large drink each)
1 1/2 cups of fresh blackcurrants
1/2 cup of chia seeds, soaked in 3/4 cup of water overnight
1/2 tbsp of honey or maple syrup (optional)
Blend the currants with 1/2 a cup of fresh water. Add the chia seeds and pulse just a couple of times so some seeds break apart but some remain whole. Add more water if it is too thick and enjoy. xx
Believe him the gardener
Teeth stripped stems percussive tooth comb, fish bone
fingered little globes of surfacing blood
less than arterial the pricks of gorse,
bright brilliance we could burst, skin’s checked force.
Lost in the bush I was calm – now I wake
charged with a crazy person’s worry shake
while, undiverted, you work hand and fist,
milking tight stems into pots grip and twist
whitely biting fruit to make juice. Firefly!
now maddens with flung orbs the magnet sky
tiny red planets sucked up hung in luck
count the clustered stars, blood points of our trust.
Red juice pools soft in the well of your lip
sweat beads your bare f eet like clear berries strung.
Wading Roti’s hot skies ocean soaked locks
drookit, mealie meal, arms spears board a shield
heart bursts. Rapt children run so fast from you
their feet leave redcurrants on the rocks.