Chia pudding has a silky, satisfying texture and is, of course, packed with antioxidants and omega-3 fatty acids from the chia seeds. It's delicious with any nut milk you choose - brazil nut, hazelnut, cashew - or whole raw milk if you tolerate dairy. It’s a great place to sneak in adaptogenics, such as astragalus, as well. We enjoy this as a slightly sweet treat for breakfast or in the afternoon as a satiating snack.

This recipe yields 2 servings

Directions

1. Combine the chia seeds, Brazil nut milk and maple syrup in a small mixing bowl.

2. Stir well and place in the refrigerator. 

3. After 30 minutes stir with a knife to make sure the chia seeds don’t clump at the bottom.

4. Leave in the refrigerator overnight. Serve chilled, with fresh berries on top, in the morning.