Lemon Chia Pudding

I came across this on Pinterest originally and thought I'd try it since I love experimenting with chia seeds and lemon is one of my favourite flavours. My intent was to create something for breakfast. When I ate it this morning, I decided although it was delicious it might not provide enough protein and healthy carbs to keep me going all morning. Instead, I think it would make a delicious dessert, particularly for someone who cannot tolerate dairy. This recipe is dairy-free and uses coconut milk and some almond milk and very little sweetener.

Chia seeds typify the saying "good things come in small packages" (or something like that)! They are rich in fiber, omega-3 fats and protein, as well as containing vitamins and minerals, such as calcium, potassium, iron and magnesium. They boast a myriad of health benefits, too numerous for me to list right now (only cause I'm anxious to get to the recipe).

​Suffice it to say chia seeds are extremely beneficial in our diet; one of their several claims to fame is their ability to support healthy digestion. When these seeds are soaked in liquid, they become gelatin-like in form. Once they hit the stomach, that substance forms a prebiotic that in turn supports probiotic growth in the gut. 

​And so without any more introduction, here's the recipe:
​
Lemon Chia Pudding (adapted from Veganricha)
Ingredients:

• ​zest of 1 large or 2 small lemons juice of 2 lemons
• 8 ounces coconut milk (the thick creamy stuff)
• 7 ounces of almond milk*
• 1 tablespoon organic cane sugar**

• pinch of Himalayan salt
• 1/4 tsp. turmeric powder
• 5-6 tablespoons of chia seeds (for a well-set pudding)

Blend all ingredients EXCEPT chia seeds in a blender or magic bullet for a couple of seconds.  Next add the chia seeds and do another quick blend just to get the seeds mixed in. Pour in individual or one medium sized glass serving bowl and cover with saran wrap. Chill overnight as the seeds need time to become gelatin-like.

*If you prefer, you can use a 15 oz. tin of coconut milk instead of the coconut cream and almond milk combo that I used.

​**If you want it sweeter, you could add more sugar to taste but I found the coconut milk provided sweetness.​