Ingredients
Equipment
Method
Preparing the Pudding
- In a mixing bowl, vigorously whisk the almond milk, fresh lemon juice, lemon zest, maple syrup, vanilla extract, turmeric, and sea salt until the turmeric dissolves and the liquid turns a bright creamy yellow.
- Pour the whole chia seeds into the yellow liquid. Whisk continuously for 60 seconds to submerge all seeds, then let the bowl sit undisturbed for 5 minutes.
- After 5 minutes, vigorously whisk the mixture one more time to break up any clumps and prevent the seeds from sinking to the bottom.
- Pour the mixture evenly into small glass jars. Secure lids tightly and refrigerate for at least 2 hours, or overnight, until fully set and thick.
- Remove the jars from the fridge. Garnish each with a delicate, bright yellow lemon peel twist and serve immediately.
Notes
Tip 1: Do not skip the second whisking step after 5 minutes. This is critical for an even, creamy texture without hard clumps at the bottom.
Tip 2: The turmeric is strictly for visual color enhancement; it will not alter the lemon flavor when used in this tiny quantity.
Tip 2: The turmeric is strictly for visual color enhancement; it will not alter the lemon flavor when used in this tiny quantity.
