Yellow Lemon Chia Pudding

 Acidic lemon juice and healing curcuma will give you a super refreshing kickstart. This breakky is made for warm summer mornings!

Servings: 1 (big breakfast) or 2 servings (smaller portion, do the garnish x2)

Ingredients:

• 1/2 tsp ground curcuma
• 4 tbsp chia seeds
• 200 ml rice-coconutmilk
• 1 tblsp lemon juice (more/less to taste)
• 1 tsp organic lemon zest (more/less to taste)
• 1/2 tsp vanilla extract or vanilla bean
• 1 banana
  
  

Garnish:

• more lemon zest
• 30 gr peccans
• scoop of coconut yoghurty/low fat Greek yoghurt/low fat quark
• few chopped mint leaves

Method:

Blend together the milk, curcuma and vanilla extract using a blender. Pop in a bowl.

Add the chiaseeds and give it a good stir. Put the bowl in the fridge to set overnight or for at least 4 hours (the chiaseeds will soak up the moisture and become a pudding like structure).

Next morning, blend the banana together with the lemon juice using a blender and stir it through the chia-mixture. Grate the lemon and stir thorugh the zest as well.

Dress up the chiapud with a scoop of your favourite type of low fat yoghurt, peccans, chopped mint and a little extra lemon zest.