Chia Seed Pudding with Home-made Almond Milk


1 cup Greek yogurt
1/4 cup black chia seeds
1 to 2 tsp maple syrup
1 cup wild blueberries
zest from 1/4 lemon
6 to 10 mint leaves, chopped, to taste (reserve some for garnish)
1/4 cup almonds, toasted and chopped

Almond Milk

1 cup almonds, raw
4 cups water, divided


  1. To make almond milk, combine 1 cup almonds with 1-1/2 cups water in a small bowl. Cover and let soak for 6 hours.
  2. Remove almonds and discard soaking liquid. Rinse almonds. Place nuts in blender with 2-1/2 cups water and blend on highest setting for 5 minutes, or until smooth milk-like liquid is formed.
  3. Line fine-meshed sieve with 2 layers of cheesecloth and strain almond-water mixture through it slowly, taking care to separate the solids from the milk. Squeeze out any remaining liquid by pressing the back of a wooden spoon on collected solids.
  4. To make chia seed pudding, mix together yogurt, 1 cup prepared almond milk, chia seeds, and syrup in a large bowl. Cover and refrigerate overnight, or until mixture has a thick, creamy consistency and chia seeds are swollen.
  5. To serve, mix wild blueberries, zest, and mint into chia seed pudding until incorporated. Divide mixture among 6 small bowls or glasses and top with toasted almonds. Garnish with mint.

Makes 6 servings.

Source: Alive magazine