Bart's Recipes
Put the six tablespoons of chia seeds together with the four hundred milliliters of unsweetened almond milk in a large bowl or a big glass. Add a pinch of turmeric and a pinch of Celtic sea salt. Stir everything thoroughly together with a spoon or whisk to prevent the chia seeds from clumping on the bottom.
Cover the bowl or glass and place it in the refrigerator. Let the mixture swell for at least thirty minutes until it reaches a firm consistency. Preferably let the pudding sit overnight so that the chia seeds can fully absorb the almond milk and the structure binds optimally.
Remove the pudding from the refrigerator once it has reached the desired thickness and stir it thoroughly once more. Rinse the two handfuls of fresh blueberries and let them drain briefly. Sprinkle the blueberries and the twenty grams of raw pumpkin seeds evenly over the thickened pudding.
Serve the finished chia pudding immediately after garnishing. Consume the dish chilled, straight from the glass or neatly divided into small bowls.
