Spring has sprung and our bodies are ready for fresh lighter foods and more movement. It can be a difficult transition at times since we’ve been moving slow for so long, but our bodies actually thrive when we can adapt to the seasons.

This is a time of shedding what doesn't serve us (physically, mentally, emotionally) and become a fresher, lighter, and more powerful version of ourselves.

I personally like to ease my body into Spring by freshening up my meals with a bit of raw foods, start with a few room-temp smoothies, and snacking on fresh fruit. I also like to start taking my movement outside more. I feel this helps my body adapt to the change better instead of going all in.

This pudding was one of the first Spring treats I made and enjoyed in the sun. May you have an easeful and inspiring transition.

Ingredients

1 can full-fat BPA free coconut milk

½ cup filtered water

4 Tablespoons chia seeds (I used white chia seeds but any color works)

Zest and juice of 1 large meyer lemon

2 Tablespoons maple syrup, more to taste

½ teaspoon turmeric

Pinch of sea salt

1 cup raspberries, mashed with a fork, for garnish

Procedure

In a medium bowl, whisk together all ingredients except raspberries. Taste and adjust sweetness to your liking.
Let sit in the refrigerator for at least 30 minutes.
Pour into pretty glasses and top with mashed raspberries.