Raspberry Chia Yogurt

 2 cups Greek yogurt or coconut yogurt

1 cup coconut milk

2 tsp vanilla extract

1/4 cup raw honey or maple syrup1/4 cup chia seeds

Raspberry Puree: 

 2 cups fresh raspberries 

2 tsp fresh lemon zest 

In a mixing bowl or glass container add all of your chia pudding ingredients.  Whish thoroughly to combine well.  

Divide the chia pudding base among individual serving mason jars or glasses.  Refrigerate for at least 4 hours to overnight.

Just before serving, place the fresh raspberries in a bowl together with the lemon  zest.  Using a fork mash until pureed.  Top your chia pudding with the lemony raspberry puree.  stays good refrigerated for up to 2-3 days.

Blueberry Chia Porridge

½ cup chia seeds

2 cups cold soy/almond/rice/other milk

2 Tbsp maple syrup

1 tsp vanilla

2 cups fresh or frozen blueberries

1. Place chia seed in a pitcher and pour in milk.
2. Stir chia seeds and milk until all seeds are fully immersed in the liquid.
3. Place the pitcher in the refrigerator and let soak for 8 hours or overnight.
4. Remove the pitcher from the refrigerator, stir in the maple syrup, vanilla and blueberries
5. Pour into bowls or mugs.

Serves 4

Prep Time 8 hours (for soaking)