Nutritious and Delicious Golden Chia Pudding
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!
Fresh Turmeric Root
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.
Fresh Turmeric is grated and added to golden milk.
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.
Golden Milk mixed in to chia seeds for a creamy vegan pudding.
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!
Chia Pudding with pomegranate seeds.
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.
Golden Chia Pudding loaded with antioxidants.
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.
Breakfast or any time of day….a healthy choice.
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.
Chia Pudding. Nutritious and Delicious.
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.
📖 Recipe
Golden Chia Pudding
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Lana
I made my first chia bowl yesterday and was actually looking for some recipes. There are so many health benefits with chia. This is perfect and can’t wait to try out your chocolate chia recipe too!
Debra Klein
Welcome to the wonderful world of chia pudding! They are both great recipes.
Elly McGuinness
This looks amazing. I love chia puddings because there are so many tasty and healthy variations. I haven’t tried this one though. …and I’m with you on the golden milk! I love them because I can prepare then in advance and take in a screw top jar to work. Also, my 3 year old loves them so that’s a bonus!
Debra Klein
Anything healthy that a 3 year old loves is a go!!
Lisa rizzo
Your recipes look delish
Do you make to order ??
Debra Klein
Haha…no….but come to a healthy cooking workshop and I will teach you how easy it is to cook wholesome food for yourself and your loved ones.