Lemon chia seed pudding

My Charming Companion has been doing lots of blood sugar experimentation of late - he is being vigilant about keeping his blood sugar in check to prevent any possible blood sugar-related health issues. I read one of the books he has about diabetes - it's by this guy who has type 1 diabetes who was an engineer, and later become a doctor just so he could share what he has learned about diabetes and be taken seriously. His information is counter to general diabetic practice - but basically he has found a way for diabetics to live healthy lives. He also purports that diabetes (or what western medicine calls "pre-diabetic") is actually the cause of death for many people, not heart disease or whatever comes after. He says blood sugar issues are the reason, and he has basically found a way to keep blood sugar spikes from happening in diabetics. And it is of course all diet, and self awareness about what particular foods spike a person's particular blood sugar. Which means lots and lots of checking on a glucometer.

Anyway - all this digression to say that My Charming Companion has discovered that he can't really eat many carbs in the afternoons and evenings. So there was some weekend experimentation about what to fry fish in for next month's boundary waters trip (it had been rice flour). Turns out ground up pork rinds mixed with Kraft parmesan cheese works great. (Neither product typically being in the cupboard - but both actually being free of weird added products?!) There was also some pudding experimentation to try to find something sweet to eat (and maybe sans chocolate for night-time caffeine sensitivities).

Which leads me to this post. This recipe does have some honey in it - so if you have blood sugar issues, increase the stevia and eliminate the honey, or if you don't want stevia, increase the honey. It turned out really nice and lemony and creamy. And as chia seeds are - it was super easy.

Lemon Chia Pudding
5 tablespoons chia seeds (I used white)
1 can coconut milk
1/4 c coconut water or water
2 teaspoons honey, plus 4-6 drops stevia
1 teaspoon vanilla extract
Zest and juice of 1 lemon
pinch salt

Stir all ingredients together in a bowl. Leave out on counter for another 5-10 minutes, stirring two more times and making sure chia seeds are not clumped up. Put in the fridge overnight, or for a couple of hours. The final product will be a little bit soupy and not totally firm. I ate mine with some toasted coconut flakes and some toasted pepitas - yum!