Lemon and Blackberry Chia Seed Pudding
This recipe and chia pudding deliciousness comes to you in the middle of overwhelmingly packing my life away. If you didn’t hear on Instagram, I’ve been accepted to a Master’s of Nutrition program at the National College of Natural Medicine in Portland, Oregon. The program begins in July, but I’m shipping out from Tucson early June, mostly to avoid the scorching Arizona heat, and to get settled in my new apartment and North West neighborhood. Here’s the fun part – I’ve never actually seen the apartment that I’m renting. Oh no, because of Portland’s nightmare rental market, I’ve swooped in and secured a lease site-unseen. The pictures look adorable, but still, oy vey.
Anyways, I’m packing packing packing and still cooking cooking cooking at the same time. This zesty and refreshing lemon and blackberry chia seed pudding is a bit of a reprieve from all those cardboard boxes – and the most delicious snack to have in the middle of packing mayhem. In my opinion, blackberry and lemon are as hand-in-hand as, let’s say, peanut butter and jelly or Tom and Jerry. There’s something so refreshing about lemon zest and tart, yet sweet blackberries that gets my mouth watering every time.
With that dreamy combination, I know you’ll think this chia seed pudding is crave-worthy too. It’s:
Bursting with lemon flavor
Filled with Omega-3 powers
And absolutely perfect for dessert or a quick snack in springtime and early summer months.
As much as I’ve discussed my love for antioxidant rich berries and super, super super chia seeds, I don’t think I’ve ever professed my love of the humble lemon. When you think of a lemon, you may picture just a simple yellow fruit – waxy and bulb shaped. I bet you didn’t realize how many varieties and tastes a lemon could possess. From the oh so sweet Meyer lemon, to the Lisbon, the Variegated Pink, the Ponderosa, and even the Buddha’s Hand – lemons come in all shapes, sizes, and flavors. Along with being a fruit of many shapes, lemons are underrated superfood and one of the cheapest ways to flavor your food, detox your insides, clean your home, and more. Lemon’s are known super sources of free-radical reducing Vitamin C to make your insides and outsides sparkle and shine, as well as being filled with alkalizing properties to balance the pH in our bodies. The peels of lemons are also rich in vitamins and minerals and contain potassium, fiber, and Vitamin C too.
As you may have realized by now, I’m rather obsessed with chia seed pudding. You’ve seen everything from my favorite coffee version, and then a delicious chia pudding whipped with coconut cream, and of course my basic how-to chia seed pudding. But honestly, there’s nothing like lemony chia seed pudding loaded with juicy and ripe blackberries to make the most perfect spring and early summer dessert ever.
Zesty lemon + superfood chia seeds + creamy nut milk + sweet raw honey + juicy blackberries = your favorite new bright & flavorful spring chia pudding!
Blackberry & Lemon Chia Seed Pudding
2 cups unsweetened nut milk of choice
1 tablespoon fresh squeezed lemon juice
⅓ cup chia seeds
2 tablespoons raw honey
½ heaped teaspoon fresh lemon zest
2-3 springs fresh lemon thyme
½ cup blackberries*
Prep your chia seed pudding. In a large bowl or jar add in nut milk, lemon juice, chia seeds, lemon zest, and sweetener. Whisk to completely combine chia seeds with milk. Let sit for 20 minutes, and then give the mixture another good whisking to redistribute seeds. Cover and place in the refrigerator for at least 6 hours or overnight.
When you’re ready to serve, top chia seed pudding with fresh berries and the leaves of lemon thyme. Sprinkle with additional lemon zest if you’d like. Enjoy!
*Blueberries and raspberries also work very well with this recipe – especially if you’re looking for something extra sweet!