Recipes
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Chia seeds are one of the most versatile foods I have ever come across. Not only are they a great topping for smoothie bowls, an awesome replacement for eggs and an enjoyable alternative to poppy seeds, they can also transform into nutrient-packed, delicious and super-filling pudding!
This vegan lemon-cardamom pudding takes just minutes to prepare (although overnight refrigeration is necessary) making it a great breakfast or dessert option for anyone with a busy schedule. Simply throw all the ingredients in a mason jar, shake super well and stick in the fridge! Give it about 8 hours and VIOLA, plant-based pudding perfection!
• 1 1/2 cup dairy-free milk, I love Oatly! (Or learn to make your own almond milk!)
• 1/4 cup chia seeds
• 1 tablespoon maple syrup
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 1/4 tsp ground cardamom, or more if desired - I personally LOVE cardamom
• 1/4 tsp vanilla extract
• 1 pinch salt
1. Add everything to a mason jar, close the lid and shake very well.
2. Refrigerate overnight and in the morning, enjoy!
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