Turmeric Chia Pudding

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).

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.  

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.


Print Recipe
Turmeric Chia Pudding
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!
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 0 minutes
Servings
3 people
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
  • tbsp coconut flakes to sprinkle (1for each serving).
Prep Time 10 minutes
Cook Time 0 minutes
Servings
3 people
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
  • tbsp coconut flakes to sprinkle (1for each serving).
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – RAW 

Leave a Reply