I adapted this recipe from Dyan Solomon with the intention of simplifying execution for busy weeknights. The lemon zest and salt add the perfect zing to the Chia Seeds Pudding while the ginger in the compote brightens every bite.
SERVING SIZE
Serves 2
INGREDIENTS
4 tbsp of chia seeds
1 cup of almond milk
2 tbsp of shredded unsweetened coconut
1 tbsp of maple syrup
1 tsp of pure vanilla extract
Zest of half a lemon
Big pinch of sea salt
PREPARATION
Divide all ingredients equally between two pint size jars. Seal jars and give them a good shake. Let rest in fridge overnight. Top with blueberry compote (Recipe below) or fresh fruits. Add your favorite granola on top.
BLUEBERRY COMPOTE
In a small bowl combine 1 cup of thawed blueberries, 1 tbsp of grated fresh ginger and 1 tsp of agave syrup. Give the mixture a good stir. Place in fridge overnight.
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