I’m excited to share with you today this recipe for Meyer lemon chia pudding. About a year ago, I was walking through a Costco and ran into a gigantic bag of chia seeds and wondered how to use them. This particular item had come up a few times in podcasts and reading as a seed high in fat, fiber, and protein, but I didn’t know much about it.



After some further research, I decided chia seeds were worth a shot, especially seeing some applications out there—you have probably walked through a health food store that had several varieties of kombucha with chia seed. While we haven’t tried making homemade chia seed kombucha—that’s a challenge for another day—we have experimented with “puddings.” This Meyer lemon chia pudding is delicious. It’s a great mid-day snack. Lately, I have enjoyed it as a filling dessert while going through my 21 Day Sugar Detox. (In the past, moving away from processed foods left me feeling full but undernourished and weight fell off too quickly; so this time, I’m trying to find the right balance and this treat is helping.) If you have 5-7 minutes, you have time to prep this pudding. It’s worth it.

Ingredients

12 oz full-fat coconut milk

4 Tbsp chia seeds

Juice of 1/2 Meyer lemon (other lemon will suffice)

1/8 tsp lemon zest

Method

Pour coconut milk into a container, along with the chia seeds. For this, we used an old ghee container. Also add in lemon juice and zest. Then, shake well.

Leave in the refrigerator to set at least 2 hours, but preferably overnight.

Dish up and serve. We hope you’ll enjoy this very easy Meyer lemon chia pudding.