I am a huge fan of turmeric. Not only does it have a pleasant, savory flavor, but it boasts of powerful anti-inflammatory benefits. Turmeric has long been used in the Chinese and Indian medicine systems for this reason and is used to treat a variety of conditions. The powerful anti-inflammatory effects of turmeric have been shown to equal that of the powerful drugs hydrocortisone, phenylbutazone, as well as the over the counter drug Motrin. Unfortunately, those drugs have toxic side effects. But thankfully, turmeric does not!
Turmeric is known to be an effective treatment for inflammatory bowel disease, rheumatoid arthritis, it inhibits cancer cell growth, it improves liver function, provides cardiovascular protection, lowers cholesterol, and studies have shown it may help protect against Alzheimer's disease. To learn a little more about turmeric, check out my Health Benefits of Turmeric post.
You will notice in the list of ingredients that black pepper is used and you may wonder why. Black pepper is something I often pair with turmeric. The reason why is turmeric has low levels of bioavailability. What does that mean? It means that turmeric is metabolized before it is absorbed. That is a problem because we are missing out on all of its powerful benefits. But by adding black pepper, we are enhancing the bioavailability of turmeric because of a key chemical found in black pepper called Piperine.
I love the combination of turmeric and ginger. The two flavors complement each other so well. They create a nice sweet and savory tone which is how I came up with this chia pudding recipe. I also added a bit of cardamom which is another digestive powerhouse. Those powerful spices along with the nutrient dense chia seed make this pudding a healthy treat. If you are a fan of chai flavors, you will enjoy this pudding as the flavor is reminiscent of that.
You can enjoy this delicious chia pudding for breakfast, as a healthy snack, or dessert. No matter the time of day, it is a super satisfying treat! This recipe makes 2 servings. The pudding saves well in the refrigerator for a few days if you don't plan on eating it right away. It takes about 6 hours to thicken but I usually prep mine the night before so it has all night to set.
5 Tbs chia seeds (depends on your thickness preference)
1/2 tsp organic ground turmeric
1/4 tsp organic ground ginger
1/8 tsp organic ground cardamom
pinch of fresh ground pepper
1 Tbs organic maple syrup
1. Place chia seeds and spices in mason jar.
2. Add milk and maple syrup.
3. Secure lid tightly and shake vigorously for about 1 minute. If you notice any chia seeds forming clumps, use a spoon to break them up.
4. Place the jar in the refrigerator. After one hour, take the jar out of the refrigerator and shake or stir well again.
5. Put back into the refrigerator and allow 6 hours or more to thicken.
6. Once your pudding is ready, divide it among two serving bowls. Top it with some sweet cashew cream, coconut whip, unsweetened coconut, raw almonds, etc.