Chai Turmeric Chia Pudding
With spring finally here and the weather warming up, my body starts to crave lighter breakfasts and less hot food. It’s natural for our nutritional needs to change with the seasons. In the winter we tend to gravitate to warming foods and meals, as well as more cooked food like stews, chilies, soups and roasted vegetables. During the summer months we tend to crave more raw food and lighter meals like fruits, vegetables, salads and smoothies. Chia pudding is a great breakfast alternative that is quick and easy to make. My Chai Turmeric Chia Pudding is anti-inflammatory from the turmeric and healthy fats that it contains!
I like to make up a few on the weekend for the week ahead so that I have quick breakfasts for those mornings that I’m a bit more rushed. This ensures that I always have a nutritious breakfast to start my day well. Chia pudding is also a great way to add more nutritious foods to your breakfast. You can change up the fruit and also use different nuts and seeds. Try adding in some raw cacao powder, cacao nibs, adaptogens like Maca or Ashwagandha, bee pollen or spirulina!
I picked up a jug of local chai concentrate from Remedy Cafe. They make their own chai and on their old website stated that it was sweetened with dates. Their new website doesn’t have the ingredients listed anymore and I did ask one of the staff if they knew what the chai was sweetened with. The staff member didn’t know and recommended I e-mail them. I did send them an e-mail but unfortunately never heard back. Anyways the chai is still pretty tasty. Alternatively you could make your own or use a store bought chai concentrate.
- 1/4 c chia seeds
- 1/4 c chai concentrate
- 1/4 c full fat canned coconut milk
- 1/2 c water
- 1 inch turmeric root, chopped
- 1/4 c walnuts
- 3/4 c blackberries
- 1 tbsp sunflower seed butter
- Put the chopped turmeric and coconut milk in a blender or small food processor and blend until the turmeric is pureed.
- Mix the turmeric coconut milk with the chai, water and chia seeds in a glass jar. Stir well and let sit for 2 hours or overnight. The chia will gel as it absorbs the liquid.
- Layer the chia mixture in a jar with walnuts, sunflower seed butter and blackberries.