Chia seed pudding is one of my go-to breakfasts. It’s portable, easy to make, and has countless flavor options. Inspired by my friend Elise Museles‘ book Whole Food Energy (go-to in my kitchen!) , I’ve been developing new recipes for summer.
One of my new favorites is this the lemon raspberry chia seed pudding. It’s made with raspberries, lemon zest and coconut milk, then finished with hints of organic vanilla extract and cardamom. Refreshing and delicious!
Get the directions for this recipe on frontiercoop.com.