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

INGREDIENTS

¼ cup chia seeds
1 cup Brazil nut milk
1 tablespoon maple syrup

32 g chia seeds
240 ml Brazil nut milk
1 tablespoon maple syrup

Directions

Combine the chia seeds, Brazil nut milk and maple syrup in a small mixing bowl.
Stir well and place in the refrigerator.
After 30 minutes stir with a knife to make sure the chia seeds don’t clump at the bottom.
Leave in the refrigerator overnight. Serve chilled, with fresh berries on top, in the morning.