Well, let me just jump on that golden milk bandwagon right now!! I developed this recipe for golden chia pudding, but now I’m obsessed with the golden milk used to make the pudding…..so, I usually make a double batch of the milk and drink half right away and use the other half for the pudding. The milk itself is just divine….and I don’t actually like milk….even the plant variety. Go figure!
The flavors in this golden chia pudding are right up my alley. Just a bit sweet with some earthy undertones and a bit of salt. Yum. Exactly what I’m looking for….morning, noon, night and any time in between.
I began looking for additional (tasty) ways to use fresh turmeric when my husband suffered a bad bout of tennis elbow over the summer. He was popping ibuprofen multiple times a day and I wanted to find a more holistic anti-inflammatory approach. I started by adding fresh turmeric to his smoothies, and grated it into cauli-rice and oatmeal and into soups I was making. The more I was able to use turmeric in my cooking, the less ibuprofen he needed. Yeah, I won that battle handily.
Truth be told, hubby doesn’t even like chia pudding. If you follow me on Instagram, you’ll see me making chocolate chia pudding in my stories all the time….like, at least once a week….and I thought it was about time I brought a non-chocolate chia pudding into my repertoire. So, the truth is that I developed this recipe for myself, for my own love of chia pudding. There. I said it. I’m obsessed with chia pudding, and this is my kind of flavor. Those health benefits….they’re just a bonus!
Chronic, low-level inflammation plays a major role in almost every chronic, Western disease (think heart disease, cancer, rheumatoid arthritis, metabolic syndrome, Alzheimer’s, etc.) Curcumin (the active ingredient found in turmeric) fights inflammation at the molecular level…..and its potency is compared favorably to anti-inflammatory pharmaceutical drugs—-except without the side effects. Curcumin also increases the growth of powerful hormones in the brain that help fight various degenerative diseases like Alzheimer’s. Additionally, many studies show that curcumin can help treat symptoms of joint inflammation common in arthritis.
The active ingredient in black pepper, piperine, will increase the bio-availability of curcumin by over 2,000%!! Adding some freshly ground black pepper not only enhances the medicinal benefits of the golden chia pudding, but enhances the flavor as well. Curcumin is fat soluble, meaning it is better absorbed when taken with fat. Chia seeds have rich nutritional profile of their own, and also help enhance the benefits of fresh turmeric.
Chia seeds are a great source of Omega-3s…..essential for brain development. They are also full of antioxidants that protect skin from aging. Chia seeds are high in essential minerals like calcium, phosphorus, magnesium copper, zinc, iron and niacin. They are high in fiber which is essential for your body’s ability to balance insulin levels. Chia is a good addition to any weight loss regime because it can boost your metabolism and burn belly fat. Eating chia also helps you feel more full, and can work as a prebiotic that supports good gut health. Chia seeds also rank among the top plant-based sources of protein, making them a good choice for those trying to gain lean muscle, burn fat and balance blood sugar levels.
OK, you had me at delicious…..but with all those health benefits, I’m doubly in! I’ll have the golden chia pudding for breakfast and a warm mug of golden milk for a late night treat.
- 1 cup cashews, soaked at least 1 hour
- 2 cups filtered water
- 2 teaspoons fresh grated turmeric
- 1 Tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 4-5 grinds fresh black pepper
- pinch ground ginger
- ½ cup chia seeds
- Soak cashews in filtered water for minimum 1 hour. Drain, Rinse. Drain again.
- Add cashews, 2 cups fresh filtered water, turmeric, maple syrup, vanilla, cinnamon, salt, pepper, and ginger to blender and blend on high for about 1 minute.
- Pour golden milk into medium sized bowl, add chia seeds and stir to mix well.
- Let sit for 5 minutes and mix again, making sure there aren't any clumps of chia seeds.
- Refrigerate for at least 3 hours and enjoy.
- Pudding will stay good in fridge for up to one week.
If you don't have time to soak cashews, substitute 2 cups of plant milk for the cashews and water and proceed with recipe.
Amount Per Serving: Calories: 456Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 658mgCarbohydrates: 37gFiber: 14gSugar: 7gProtein: 13g