Lemon Mulberry Chia Pudding

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I’m ashamed to say that even though I’ve been putting chia seeds in my morning smoothies and in my tea and occasionally in Greek yogurt, I haven’t tried to make chia pudding until now.  Chia Seeds are packed with nutrients and aid in digestion so they are understandably one of the current health food crazes, but they can also be made into a delicious and healthy dessert.  When they get wet they get a gelatinous membrane around them that thickens whatever they are in.

I didn’t realize how easy it was or how many different variations you can make.  I found this version from The Healthy Maven.  That version was for lemon raspberry chia pudding but I had mulberries instead of raspberries so I improvised and it was still delicious.

The ingredients are:

  • 2 cups coconut milk (or almond milk)
  • 4 1/2 tbsp. chia seeds
  • 1/2 tsp. vanilla extract
  • The juice and zest of 1/2 a lemon
  • 1 cup Mulberries, raspberries or well any type of berries
  • 1 tbsp. honey or agave

Combine all the ingredients into a large container or jar, stir it up, and refrigerate over night.

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It will be very runny at first but it’ll thicken up, I promise!  Eat it plain or with more fruit and/or granola.  You can add anything and I cant wait to try some more versions.  I think pomegranate seeds would be good, or maybe strawberry kiwi.  Let me know what you come up with!

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