Lemon Matcha Pudding

This recipe combines the incredible benefits of two super foods – kefir and matcha. In addition to the probiotic punch provided by traditional kefir, matcha has been shown to be rich in antioxidants that can support brain function and reduce risk for chronic disease. Buuuut sometimes the flavour of matcha isn’t for everyone – but there’s good news! With this recipe, the lemon and kefir balance out the bitter grassy taste of matcha.

The best part? It’s quick and easy to make (though plan ahead as it will need to rest in the fridge for a couple hours).

Ingredients

• 1 ½ cups homemade kefir *
• 1-2 tbsp maple syrup
• ½ tsp vanilla
• 3 tbsp fresh lemon juice plus some lemon zest
• Pinch of salt
• 1 ½ tsp matcha powder
• ⅓ cup hot water
• ⅓ cup chia seeds

* For this recipe, thicker kefir makes for a better consistency. If you kefir has started separating into curds/whey, scoop the curds from the top of your jar.

Step 1
Combine kefir, maple syrup, vanilla, lemon juice and zest, and a pinch of salt in a jar. Stir together until combined.

Step 2
Sift matcha powder through a fine strainer into a small bowl to remove any clumps. Add hot water and whisk in a “W” pattern until matcha is frothy and fully dissolved.

Step 3
Add matcha and chia seeds to jar containing the rest of the ingredients. Stir well to ensure matcha and chia seeds are evenly distributed. Allow to sit for five minutes before stirring again.

Step 4
Cover and place jar in the fridge for a minimum of 2 hours and up to overnight, to allow pudding to set.

Step 5
Serve cold with fresh fruit - the sweetness of strawberries compliments it well!