Recipes

In a mixing bowl, combine the almond milk, chia seeds, maple syrup, and vanilla. Mix to combine. The chia seeds will begin to expand – keep stirring the mixture every 1-2 minutes until it begins to thicken and the chia seeds are beginning to suspend in the liquid (not sinking to bottom – if you let them sink to the bottom they will congeal together and the pudding will not set right). Cover bowl and place in fridge for at least 1 hour. While it is chilling make your toasted almonds and pecans. In a medium pan melt the butter over low heat (if you don’t eat dairy try using coconut oil instead!). Add the almonds and pecans and toss everything together so the nuts get coated with a thin layer of butter. Stir constantly. After about 5 minutes, or when you smell the nuts getting fragrant, add the cinnamon and a pinch of salt. Toss together and toast for 30 seconds more. Transfer nuts to a clean, cool plate. Let them sit until you are ready to serve. You can also pack them in a small air-tight container when they are cool. To serve divide the pudding into small dishes. Top each serving with some of the nuts. Add fresh fruit as well if you desire! Great with bananas or diced pears.