turmeric chia
Chia seed pudding recipes are often a staple breakfast recipe for many clients, for a variety of reasons.
Firstly, the possibilities are endless when it comes to the variety of flavours and toppings you can incorporate, turning one breakfast idea into a multitude of options. Secondly, many clients often struggle to start their day with a well-balanced breakfast due to a poor appetite and or being short on time. So, the fact that chia seed puddings can be made ahead of time and are relatively small in volume, addresses both of these challenges.
Today, I’m sharing my turmeric infused chia seed pudding, which is a great addition for those wanting to address symptoms of inflammation. One of the primary compounds found in turmeric by the name of curcumin is well known for its anti-inflammatory properties. In combination with the omega-3 found in the chia seeds, you have yourself a delicious anti-inflammatory breakfast recipe that is quick and simple to make.
Ingredients
(Makes approx. 2 serves)
1 cup unsweetened almond milk
1/2 tsp ground turmeric
1/2 tsp cinnamon powder
1/4 tsp ground ginger
1 tbsp maple syrup or honey
1/4 cup chia seeds
Method
In a mixing bowl, combine the almond milk, turmeric, cinnamon, ginger, and maple syrup or honey.
Stir through the chia seeds.
Divide into two separate mason jars and seal with a lid.
Refrigerate for at least three hours or overnight.
Stir well then divide between bowls or enjoy straight from the jar.
notes
Top with seasonal fruit and or 2 tbsp of Greek or dairy free yoghurt.
Mix through a serve of vanilla protein powder before refrigerating for a protein packed brekky.
Replace the almond milk for any milk for your choice.
Double the recipe to have breakfast sorted for several days. Simply alternate toppings for greater nutrient diversity.