Recipe: Zesty Lemon Blueberry Chia Pudding

Chia Pudding is a create way to curve sugar cravings during the holiday season. Chia seeds are tiny black seeds that are about the size of sesame seeds. They are classified as a super food; rich in fiber, protein, and healthy fats. Chis seeds absorb approximately 12x their weight in water. Chia seeds become gelatinous when mixed with liquids allowing them to be used as an egg replacement for vegan baking, puddings and hair gels ( you read that right…hair gel!). Zesty Lemon Blueberry Chia Pudding can be eaten as a snack or for breakfast.

REP TIME: 10 mins COOK TIME: 1 hr SERVINGS: 2

INGREDIENTS

½ cup unsweetened almond milk or milk of choice

½ cup frozen blueberries

¼ cup chia seeds

1-2 tablespoon maple syrup (I think the berries are sweet enough, but if you like it a little sweeter, feel free to add a touch of maple syrup, agave, or honey.)

1 tablespoon lemon zest

¼ teaspoon vanilla extract

INSTRUCTIONS

Mix all ingredients together in a large bowl.

Combine well so that the chia seeds don't settle at the bottom of the bowl. You may need to mix again after 5-10 minutes to make sure the chia seeds distribute evenly throughout the mixture.

Pour the mixture into two separate containers that you will store in the refrigerator.

Allow to sit in the refrigerator for at least 1 hour. The mixture should gelatinize to the consistency of pudding.

Top with your favorite toppings. For this recipe, my favorite is to top with blueberry compote and toasted coconut flakes. Other good toppings would be fresh fruit, granola, hemp seeds, and nut butters.

TIPS: Store your chia pudding in refrigerated mason jars so they will be ready for breakfast or a snack anytime of the day. Store in the refrigerator for 4-5 days.

Note: when using the frozen blueberries they are going to let off some juices when they defrost. This helps to add flavor to this chia pudding with adding more sugar. If you are finding that your chia pudding is too liquid and you would like it thicker, cut back on the milk or the kefir by about ¼th cup OR add ½ to 1 more tablespoon.

This recipe was inspired by “The Flourished Table”.