Make the Spice Infusion Boil 250 ml of water in a pan. Add the cloves, sliced ginger, and cinnamon powder. Let it simmer for 5 minutes to extract the active compounds. Remove from heat and let it cool slightly.
Soak the Seeds While the infusion cools, place chia seeds and sabja seeds in a glass. Add 150 ml room temperature water and let them soak for about 10 minutes. They will swell into a thick gel-like texture.
Mix and Combine Once the spice water is warm (not hot), strain it into the glass with the soaked seeds. Add lemon juice and honey. Stir well to combine all the ingredients.
Serve or Chill You can drink it immediately or refrigerate it for 15–20 minutes for a cooler, thicker consistency.
Instructions
When to Drink: Consume one glass (around 350 ml) in the morning on an empty stomach or mid-day as a refreshing pick-me-up.
How Often: 4–5 times a week is ideal for visible results.
Storage: Store any leftover mixture in an airtight glass jar in the fridge for up to 24 hours. Shake before drinking.
Taste Tips: Add a mint leaf or a pinch of pink salt to enhance the flavor if desired.