- 2 tablespoons chia seeds
- 3/4 cup rice-coconut milk (or non-dairy milk of choice)
- 1 squeeze lemon
- 1 mandarine
- Lemon peel (organic, untreated)
The night before you want to eat the chia pudding, combine the chia seeds with the rice-coconut milk in a little bowl or glass. After 5 minutes, stir well again to avoid clumping. Let it sit for another 10 minutes and stir again. If you have time, leave it on the counter for about an hour, so the chia seeds can gel up. In my experience, they gel up better at room temperature. Theoretically, you could eat it already, but it’s even better if you put it in the fridge and finish preparing it the next morning.
The next morning, stir in some lemon juice and add the mandarine slices. Top off with a little grated lemon peel. Enjoy!