• 2 1/2 cups almond milk (coconut milk, coconut water or milk of choice)
• 1 tbsp raw honey or brown rice malt syrup (optional)
• 1/2 cup chia seeds
• 1/2 tsp vanilla seeds or scraped from the pod (extract will also work)
• 1/2 tsp finely grated lemon zest

Directions:

• In a glass jar that will hold up to 3 cups or more, combine the milk with the maple syrup,
• Close the jar and ‘just shake it’ to combine.
• Add the chia seeds, vanilla and lemon zest to the jar, then close again and ‘just shake it’ well.
• Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally.
• Serve with your favourite toppings eg citrus sections, raspberries, bananas, almonds, dates or your sweetener of choice.

Notes

• for a chocolate dessert leave out the lemon zest and add 1tbsp of cacao powder!
• my preference is to use the seeds uncooked, to help retain the quality of healthy fats and other nutrients.
• as with most grains, seeds & nuts, try to soak them first – making them more digestible, and
• as they soak up loads of water, eating dry seeds may be slightly dehydrating
• 1 tbsp a day is okay for most people
• If you’re not eating a lot of fibre, introduce them gradually so your body can adjust.
• as with any new foods you’re trying,  listen to how your bodies respond.  They may not be that great for all of us.