Emeline’s Mom’s Chia Seed Pudding

This is truly the stuff that Emeline is made of! Her mom, homebirth heroine, Amanda Hilger, ate it often during her pregnancy as a high protein, nutrient-dense breakfast.  Amanda says, “When I eat it, I truly feel more clear-headed and alert. I also stay full until lunch or beyond. It’s an awesome vegan breakfast!”

Amanda notes that coconut-almond milk works great, too. This is the way Amanda likes to enjoy her Chia Seed Pudding:  with fresh, organic strawberries, mango, and sliced almonds.

Thank you, Amanda, for a great recipe!

Ingredients

2 1/2 cups almond milk

3 tablespoons agave nectar

1/2 cup chia seeds (3 ounces)

1/2 teaspoon finely grated lemon zest

Directions

In a 1-quart jar, combine the almond milk with the agave nectar. Close the jar and shake to combine. Add the chia seeds and lemon zest to the jar, then close and shake well. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding in bowls.

Make Ahead

The pudding can be refrigerated for up to 3 days.

Serve with:

Citrus sections, diced mango, almonds and extra agave nectar.