Simple Chia Seed Pudding

I've been eating a lot more chia seeds lately due to the convenience of working from home and being more careful of what I eat. 

I'll make a batch ahead of time and keep it in the fridge for a few days to serve as a quick breakfast or snack. 

This recipe is quite straightforward, as are most chia seed recipes. Chia pudding requires milk, chia seeds, a sweetener, and seasoning. 

Any plant-based milk will work. I personally use almond milk. I've used coconut milk previously, but because chia and coconut are both cooling foods in Ayurveda,

I have body pains when I consume them together, especially in the winter, so keep that in mind. You can use honey, maple syrup, stevia, or any other sweetener you want. 

This is optional, but it tastes much better when sweetened! There are numerous flavoring options for chia seed pudding.

Spices like cinnamon and cardamom can be used, as well as extracts like vanilla, rose, and almond, and citrus zests like lemon and orange. I enjoy using a pinch of cardamom or a dab of vanilla. 

To prepare chia seed pudding, just combine all of the ingredients and refrigerate for at least four hours, or overnight. 


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