Turmeric Chia Pudding

Hannah Sunderani
Feb 27, 2018
4 min read

Hey friends! I'm here to bring you this gorgeous and glowing Turmeric Chia Pudding, to make your weekday mornings much more manageable.

Chia pudding is the perfect mid-week breakfast because it's quick to prepare, and is a simple grab and go. Most of the work (a simple process of pouring and mixing) is done the night before, and so come morning you can pretty much prep this chia pudd with your eyes closed. To which mine basically are at 7 a.m. mid-week. (I'm not the biggest morning person).

Chia pudding is also such a healthy breakfast, packed with protein and fibre to start your morning right. It has helped so much with my digestive issues with IBS that I call it my little miracle seed. I like to have it daily, either for breakfast or as a snack. Seriously, I would have had much less stress and anxiety in school had the doctor prescribed me some chia seeds over all-bran-buds. Not to mention WAY more delicious breakfasts!

I've made this chia pudding adding turmeric, a bright and beautiful Indian spice that's antioxidant packed. Traditionally, turmeric was reserved for savoury Indian curry dishes, and is what gives curry that bright yellow hue. But it also works so beautifully in breakfasts. Turmeric has a very subtle taste, with hints of orange and ginger that makes it a wonderful addition to sweet foods. You may already be aware that of how quickly this spice has grown in popularity over past couple years as a healthful spice that can be added to everything to waffles, to pancakes, nut mylks (i.e. golden milk), cookies and (now) chia pudd! The said spice is said to be some form of a health miracle, racking up a list of "antis" from: anti-inflammatory to antidepressant and apparently even helps with pain management. A quick google search will show you what I mean. I'm no expert but I have seen direct benefits from turmeric on my husbands health. During his teens he went through to bouts of acutane and it pretty much killed his liver, a daily dose of turmeric pills has cleared up his liver problems, and brought the whites back into his eyes.

But back to this chia pudd. What really transforms it into a winning breakfast (apart from the turmeric of course) is the use of homemade almond milk. If you think you don't like chia pudding you haven't tried it with homemade almond milk. The homemade version makes a pudding so creamy and lush. It's 1000x more creamy than the store bought kind, and enhances any dish. You will wonder how you've survived so long without having this certified delicious drink in your life. You can find the recipe to my homemade almond milk here, and if you don't have a nut mylk bag don't worry, a pair of tights or an old thin t-shirt will do the trick. Of course you can always substitute the homemade milk for canned coconut milk, or store bought almond milk, but I promise you the juice is worth the squeeze.

As for topping, I like to eat my chia pudding with a bit of fruit. As of late I've been on a serious anti-bloat kick. I'm preparing for a tip to Australia and so belly blasting fruits like citrus fruits, pineapple and mangos are my current fruit of choice. Blood oranges are also bomb at the moment, and so I'll take any excuse to indulge in the sweet juice. Of course, you can add whatever fruit you like, Another favourite combo of mine is frozen raspberries and banana. Can never go wrong with those two fruits. I've then sprinkled these puddings with a bit of coconut flakes to finish.

So I hope you find this Turmeric Chia Pudding as bright and delightful as I do. If there is anything worth getting out of bed for it's surely this.

Turmeric Chia Pudding

Serves: 3 | Prep Time: Overnight + 10 mins| Cook Time: 0 mins

Ingredients:

3/4 cups 10-minute homemade almond milk, or store bought, plus more if desired
1/4 cup chia seeds
1 tbsp maple syrup, or agave
1/4 tsp turmeric, ground
3/4 cups blood orange, mango, and/or pineapple, for topping
coconut flakes, to sprinkle (1 tbsp for each serving).

Directions:

Combine chia and homemade almond milk in a bowl. Stir, then wait 5 minutes and stir again to stop clumps from forming. Add maple syrup and ground turmeric and mix to combine. Place in fridge to absorb overnight, or at least for 30 minutes.
When ready to eat remove chia from fridge and stir to remove any formed clumps. Add more almond milk if desired for preferred pudding consistency.
Chop blood orange, mango and/or pineapple. Pour chia pudding into three bowls (or jars) and top with fresh fruit. Sprinkle with coconut flakes and serve.

Approvals: