Chia Seed Pudding
Chia Seed Pudding
Ingredients:
1⁄4 cup chia seeds
1 tbs maple syrup, rice malt syrup or coconut nectar
1 tsp vanilla bean
1 cup milk of your choice
Flavours
Berry: 1/4 cup mashed raspberries (defrosted is fine)
Lemon vanilla: 2 tbs lemon juice
Chocolate: 1 tbs cacao poweder
Method:
Combine all ingredients aside from flavour into a jar
Fold through berries or mix in lemon or cacao for the desired flavour
Leave to set in the fridge overnight or 2 hrs, the chia seeds will swell and absorb the
liquid. If you prefer a more jelly-like consistency, ass a few more chia seeds.
Enjoy when cold.
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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