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Chia Seed Pudding


1 cup dry chia seeds

3 ½ cups fresh coconut, almond or hemp seed milk

1 teaspoon vanilla extract or 2 fresh vanilla beans, scraped

¼ teaspoon ground cinnamon

Pinch of Himalayan crystal salt or Celtic sea salt

¼ cup dried goji berries

¼ cup fresh blueberries


In a mixing bowl, combine the dry chia seeds and hemp milk.  Stir vigorously to cover all the chia seeds with milk.  Stir every 5 minutes to prevent clumping. Add all remaining ingredients and stir until well incorporated.  The porridge will thicken and reach its maximum volume in 15-20 minutes.  The pudding stays fresh for up to 5 days in a sealed container in the refrigerator.

Yield: 4 to 6 servings

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