Grapefruit Chia

Ingredients

2 tablespoons chia seeds

1 grapefruit (medium/large).

Non-dairy milk (about 2/3 cup, will explain more later)

1/4 teaspoon pumpkin pie spice

1/8 teaspoon vanilla extract

Toppings: grapefruit slices, ground cinnamon, coconut flakes, fresh strawberries

Instructions

  1. Cut your grapefruit in half along the invisible equator (between poles), then squeeze the juice out of one of the halves into a 1 cup measuring cup. You won’t fill it to the top with juice; you’ll probably squeeze out about 1/3 cup. That’s perfect.

  2. Fill the remaining portion of the measuring cup with non-dairy milk (just mix it in with the juice) up to just below the 1 cup mark.* Save the other half of the grapefruit for tomorrow to use as topping.

  3. Pour your milk/grapefruit juice mixture into a 12-oz (or larger) air-tight container with lid, then add all remaining ingredients, except toppings. Whisk with a fork, then seal the lid and give it a good shake. Store in the fridge overnight, or at least 6 hours (for best consistency) before topping and enjoying.

Chia pudding can be stored for several days in the fridge, it will just get thicker as time goes by due to absorption.

*Play around with the amount of liquid used to find the consistency of chia that you enjoy. For a firmer, more alien pudding-like dish, use less milk. For a smoother, juicier experience, use more. This 9/10th-ish cup of milk I use is just a personal preference.