Cool down with the Blueberry Orange Chia Seed Pudding recipe by Julie Bernier. It is super easy and a perfect no-cook breakfast for the scorching hot summer days.

Blueberry and Orange Chia Seed Pudding

• 1 cup + 2 tablespoons blueberries, divided
• 1 cup coconut milk (if using thick canned coconut milk, dilute with water to make 1 cup.)
• 1 tablespoon ( depending on sweetness of blueberries)
• 1 teaspoon orange zest
• 1/2 teaspoon ground cardamom
• 5 Tablespoons chia seeds
• 1/2 cup vanilla granola

  Blend 1 cup of blueberries in a blender. Combine them in a bowl with the coconut milk, maple syrup, orange zest, and cardamom, and mix well. This mixture should yield 1 1⁄2 cups; add more coconut milk if needed.
  Whisk in the chia seeds. Cover and refrigerate for at least 2 hours.

  Top with the remaining blueberries and granola, and serve.

Julie Bernier Is the author of The True Ayurveda Cookbook and The Summer Chill Out Cookbook. Julie is dedicated to helping you to feel healthy, happy, and balanced using the wisdom of Ayurveda. I’ve been living and breathing this science for a decade, and it’s an honor to share it with you. Ayurveda is dear to her heart.  This holistic approach to individualized wellness is rooted in the ancient Indian knowledge of ayurveda: a complete medical science and way of life that explains our well-being blossoms when we align ourselves with nature. Julie is an Ayurvedic Doctor – Kerala Ayurveda Academy, a registered Ayurvedic practitioner with the National Ayurvedic Medical Association, a Certified Massage Therapist, and a classical hatha yoga teacher. She studied these modalities in the US and straight from their source in India. Click here to contact Julie.