Raspberry Lemon Chia Seed Pudding

It’s the most wonderful time of the year. We love it. But amidst the holiday parties, vino, Christmas cookies and hot chocolate, it’s inevitable to emerge from the cheer feeling a tad chunky. Now, we’re not ones to say no to dessert (we’re Swiss – chocolate’s in our blood), nor would we be so rude as to not sample each of the hostess’ sweets at every party we’re invited to. Instead, we temper the weekend’s cinnamon rolls and ginger scones with clean eating during the week, always striving for a little holiday balance. So, when your roommate or colleagues look at you with poorly veiled disgust as they eye your mason jar filled with an unidentified gelatinous matter, look them square in the eye, be proud of your weird eating habits, and rattle off the benefits of ch-ch-ch-chia seeds: high in antioxidants, calcium, iron, potassium, omega-3s and protein. Then be sure there are no slowly expanding chia seeds stuck in your teeth as you dish out your next dose of sass to the donut-eating skeptics.

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Ingredients
3 tbsp chia seeds
1 cup water (or milk for a creamier pudding)
1/4 cup raspberries
1/3 lemon (juiced)
1 tbsp flax seed (optional)
1/4 tsp honey (optional)

Steps
Combine ingredients in a mason jar, stir well
Refrigerate overnight (or at least 2 hrs)
In the morning, marvel at the pudding-like consistency that’s formed
A few hours later, marvel again at how full a breakfast of little chia seeds has kept you

Happy holidays!

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One thought on “Raspberry Lemon Chia Seed Pudding

  1. well, what can I say? Had to google chia as I only know the chia pets we once used to grow….. so I have already seen my kitchen taken over by a herd of chias. Does your pudding look pretty? No, I’d say…. Does it taste good? Well, I definitely have to try it as I am a big fan of respberries, so off to Migros it is…. or the health food store…. will let you know girls what Pap thinks of his new breakfast…… the mama

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