LEMON CHIA PUDDING
I found this recipe in Dr. Will Bulsiewicz's book Fiber Fueled and I love it for so many reasons. First and most importantly, it's delicious. It's also easy to make, is very satisfying and just happens to be packed with all sorts of good stuff. Chia seeds are a great, plant-based source of omegas which are anti-inflammatory. The lemon zest gives you a nice dose of antioxidants. Top it with nuts for a little extra protein and fiber. I add a little cardamom to mine, because I love it so much. It has also been shown to lower blood sugar levels, support healthy digestion and lower blood pressure. My favorite toppings to add are raspberries, shredded coconut and toasted almonds.
1 cup of nut milk (my favorite is macadamia)
1 teaspoon freshly grated lemon zest
¼ cup freshly squeezed lemon juice
1-2 tablespoons 100% maple syrup
¼ teaspoon ground turmeric
¼ teaspoon cardamom
Pinch of salt
½ cup chia seeds
In a medium sized bowl, whisk together all of the ingredients except for the chia seeds. Then, slowly whisk the chia seeds in. Let it sit in the fridge for 15 minutes. Remove and stir again. Cover and let it sit in the fridge for at least two hours, or overnight. You can also portion it out into mason jars for an easy, grab and go breakfast. Top with your favorite toppings and enjoy!