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Chia seeds are a staple in my kitchen. I throw them on salads, oatmeal, in smoothies and make a super simple and delicious pudding with them. Chia pudding is such a versatile dish. You can eat it with fruit, nuts, seeds, top it with granola, coconut yogurt or layer it "parfait style" with berries or fruit purees just to name a few of it's endless possibilities.

For this recipe I topped it with a chia, hemp and buckwheat cereal, some fresh berries and added some Spirulina powder to the basic chia pudding recipe to get this beautiful turquoise color.

SPIRULINA is so nutritious! It contains many of the B vitamins, including B12, vitamin C, vitamin D, vitamin A and vitamin E. It's very high in protein, iron, chlorophyll and immune boosting antioxidants. It also contains a good amount of calcium, potassium, magnesium, manganese, phosphorus, selenium and zinc.

CHIA SEEDS are a good source of antioxidants, essential fatty acids and fiber. They are high in vitamins A, B, C and D and contain essential minerals like iron, magnesium, manganese, sulphur and iodine.



2 cups coconut milk (or any milk you like: almond, hemp, cashew etc.)
1/2 cup chia seeds
1/2 tsp. vanilla extract
1/4 cup maple syrup (more or less depending on how sweet you like it)
1/2-1 tsp. Spirulina powder (to achieve desired color) (for basic Chia Pudding recipe leave out the Spirulina)

1. Blend all ingredients in a blender for a few minutes then pour into a bowl.
2. Cover & refrigerate for 3-4 hours or overnight.
3. Eat "as is" or decorate with your favorite toppings.




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