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.
Turmeric Chia Pudding
Ingredients
- 1 3/4 cups almond milk
- 1/4 cup chia seeds
- 1 tbsp agave
- 1/2 tsp ground turmeric
- 1 cup orange fruits (orange, mango, and/or pineapple), for topping
- 1 tbsp coconut flakes to sprinkle
Instructions
- 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 for at least for 20 minutes.*
- When ready to eat remove chia from fridge and stir to remove any formed clumps. Add splashes more almond milk if desired for preferred pudding consistency.
- Chop blood orange, mango and/or pineapple. Divide chia pudding between two bowls and ttop with fresh fruit. Sprinkle with coconut flakes and serve.
Notes
Nutrition
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – RAW
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