Recipes

Ingredients

• ¾ cup + 2 Tbsp non-dairy milk (we used oat milk)
• 2 tsp Meyer lemon zest (about ⅔ of the outside of one lemon)
• ⅓ cup Meyer lemon juice (about the juice of 2 Meyer lemons)
• 2 Tbsp real maple syrup
• ⅛ tsp salt
• ¼ tsp ground turmeric
• ¼ cup chia seeds
• Berries for serving (optional)

Directions

1. In a medium bowl, whisk together all of the ingredients except the chia seeds.
2. Add the chia seeds and whisk until uniformly combined. Let the beginning of the chia pudding sit 5 minutes and then whisk again. Repeat this process two more times. Cover or transfer to a storage container and chill for at least 2 hours, or overnight. Serve alone or topped with berries.
3. The chia pudding will keep in the refrigerator for 5-6 days.