Chia puddings are popular nowadays. There are so many ways to make them. I have my classic recipes, and once in a while, I try something different, such as this turmeric chia pudding, or my matcha chia pudding like showed on my instagram. This turmeric one is great during fall and winter as its more on the warming side, has spices, and is more healing too thanks to the turmeric.
Are you familiar with turmeric? It’s an anti-inflammatory. It’s even more powerful when combined with black pepper. Up to you if you want to add a few grains of black pepper to it.
Chia seeds on the other hand are a complete source of protein, they’re rich in fibre and essential fatty acids. I combined them with coconut milk, as its a creamy, comforting milk, but your favorite, unsweetened milk would work too.
Chia puddings make great breakfast, especially if you add nuts, seeds and fruits, but it can be a snack or dessert too. If eaten as a dessert, a little raw honey or maple syrup could be added just to make it a little sweeter.
The recipe is vegan and gluten-free.
Turmeric Chia Pudding
- 1 can light coconut milk
- 3/4 tsp ground turmeric
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- pinch pink salt
- pinch ground black pepper
- 1/4 cup chia seeds
- 2-3 tbsp goji berries optional
- 1 tbsp pure maple syrup or raw honey optional
- coconut flakes
- fresh blueberries
- chopped pistachios, or other nuts
- In a glass bowl that you can cover and refrigerate, combine coconut milk, spices, salt pepper, chia seeds, and goji berries and sweetener if using, and whisk to combine.
- Cover and refrigerate overnight.
- In the morning, divide between two bowls and garnish with desired toppings.