Lemon & Pomegranate Chia Seed Pudding

Chia seed pudding is one of my favorite make-ahead breakfast recipes. I can't believe it's taken me this long to get a chia pudding recipe on my blog because it's something I've been making for years in various ways with all sorts of flavors from chocolate to matcha green tea, but the best chia pudding flavor in my opinion is lemon. I love tart fruits in sweet recipes, and fortunately it's pomegranate season here! I found the most beautiful pomegranate at the grocery store this weekend and knew right away that this week I'd be combining it with some creamy lemon pudding. 

Chia seeds are full of healthy omega 3 fats which are vital to our long term health. I try to make sure to eat at least a tablespoon of flax seeds, chia seeds, hemp seeds, or walnuts everyday as all of them are amazing sources of these important ALA fatty acid chains. A lot of people think they need to eat fish to get the long-chain EPA-DHA, and while fish will provide that, they also bioaccumulate heavy metals and carcinogens which accumulate in our bodies overtime and cause disease. Fish are also inflammatory and high in cholesterol which causes damage to our arteries.

Our own bodies are actually able to convert short-chain ALA, like that in chia seeds, into long chain EPA-DHA. While the conversion rate is small, it is enough and will still provide all of the protective benefits. Another fish-free option for getting those long chain fatty acids directly is by getting it from where the fish get it; via micro algae. There are vegan algae-based supplements, which you could take as a precaution, but I haven't had any issues getting in enough healthy seeds so the only supplement I take currently is a B12, which I think everyone should take, vegan or not. 

Chia seeds are best when they've had enough time to soak, over 8 hours is recommended, so I like to prepare it in the evening before I go to bed. Even if you just combine the chia seeds and plant milk and leave the rest of the ingredients for the morning, that's all you need to do. Then when you wake up you'll find the chia seeds have soaked up all the milk and become jelly-like. Add in the pomegranate seeds, vegan yogurt, maple syrup, lemon juice and zest and you have breakfast ready to go. I love making these in 16 oz mason jars as they keep well in the fridge for a couple days and are perfect for taking on the go. This recipe makes enough for two 16 oz jars.  

If you try this recipe, let me know what you think of it by leaving a comment down below!