It's my favorite Summer Fest week: peaches. I find myself stocking up on this sweet fruit and just eating it straight off the pit every morning for breakfast. Because peaches are so fresh and so juicy at the market right now, I decided not to cook them but to simply slice them up over another recipe I wanted to try: Chia Seed Pudding.

Navitas Naturals had sent me a bag of the trendy superfood, and I picked up some almond milk to use for my pudding base. The chia seeds soak up the almond milk and become engorged, developing a tapioca-like consistency.

In a Mason jar, I combined 2 tablespoons chia seeds with 2/3 cup almond milk, a sprinkle of cinnamon and a touch of agave nectar. You could also use honey or maple syrup to sweeten the pudding, but I didn't want to overshadow the sweetness of my peach topping.

Shake the mixture and then let it sit for a few hours, or even overnight, and you'll see the consistency start to develop into a pudding-like texture.

Beautiful, juicy peaches are so inexpensive when they are in season: only 90 cents for three!

I topped the finished pudding with freshly sliced peaches and dug in to a delicious (and nutrient-filled) dessert.

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