Zesty Lemon Chia Seed Pudding
Randi Karlinsky MS, RDN, LDN, CHC, NASM-CPT
3 1/2 cups Unsweetened Almond Milk
1/2 cup Lemon Juice
1 tbsp Maple Syrup (or honey)
2 tsps Vanilla Extract
1 cup Chia Seeds
In a large bowl, combine the milk, lemon juice, maple syrup and vanilla extract. Whisk in the seeds and mix well. Let sit in the fridge overnight or for at least 4 hours.
To serve, divide between bowls or mason jars. Enjoy!
Optional Toppings: Fresh berries, sliced kiwi, coconut, pumpkin seeds, hemp seeds, almonds, sliced banana or bee pollen.
Leftovers: Keeps well in the fridge for 3 to 4 days.