Turmeric Spice Chia Pudding

By Carrie Forrest of Clean Eating Kitchen

My healthy eating journey has had a ton of ups and downs, including a diagnosis of thyroid cancer in 2012. I always tell people that the “secret weapon” during my recovery was making green smoothies in my Blendtec almost every day.

I've also dealt with food intolerances and autoimmune disease, so I have to be careful with foods like dairy and gluten. Most of all, I find that choosing real, whole foods and practicing stress management are a strong base for my healthier life.

That said, I’m such a foodie and have a real sweet tooth. So, I’ve made it a point to experiment with desserts that have a superfood twist. Turmeric is one of those superfoods getting a lot of attention lately. Studies show that the active compound in turmeric, called curcumin, has been shown to reduce inflammation (1).

Turmeric is a root, but it’s most often seen in its dried, ground form. It’s most recognizable as the bright pigment in mustard. Turmeric has a unique flavor, and can be used in both savory and sweet dishes.

In this easy dessert recipe, I use whole chia seeds that get blended with almond milk and dates into a dairy-free but very creamy pudding. The delicate flavor of turmeric combines nicely with the ground cinnamon, and a pinch of black pepper enhances the anti-inflammatory properties of the turmeric.

This is such an easy and health-promoting recipe, even kids will love a bite!

TURMERIC SPICE CHIA PUDDING

Makes 4 servings

Yield 2 1/2 cups

INGREDIENTS

2 cups unsweetened vanilla almond milk

4 tablespoons chia seeds

4 Medjool dates, pitted

½ teaspoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground turmeric

1/8 teaspoon ground black pepper

DIRECTIONS

1. Combine the almond milk, chia seeds, dates, vanilla extract, cinnamon, turmeric, and black pepper in the Blendtec Twister jar and secure gripper lid.
2. Blend on a high speed for 15-20 seconds, or until the ingredients are combined.
3. Pour the mixture into a glass jar and refrigerate for at least 30 minutes to allow the pudding to set.
4. Serve cold.

1. J Cell Physiol. 2017 Jan 6. doi: 10.1002/jcp.25778. [Epub ahead of print]Therapeutic Effects of Curcumin in Inflammatory and Immune-Mediated Diseases: ANature-Made Jack-of-All-Trades? Abdollahi E, Momtazi AA, Johnston TP, Sahebkar A.

About the Author

Turmeric Spice Chia Pudding

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Category

Dessert

Servings

4

In this easy dessert recipe, I use whole chia seeds that get blended with almond milk and dates into a dairy-free but very creamy pudding. The delicate flavor of turmeric combines nicely with the ground cinnamon, and a pinch of black pepper enhances the anti-inflammatory properties of the turmeric.

Author:

Carrie Forrest of Clean Eating Kitchen

Ingredients

• 2 cups unsweetened vanilla almond milk
  

• 4 tablespoons chia seeds
  

• 4 Medjool dates, pitted
  

• ½ teaspoon vanilla extract
  

• ½ teaspoon ground cinnamon
  

• ½ teaspoon ground turmeric
  

• 1/8 teaspoon ground black pepper
  

Directions

1. Combine the almond milk, chia seeds, dates, vanilla extract, cinnamon, turmeric, and black pepper in the Blendtec Twister jar and secure gripper lid.
2. Blend on a high speed for 15-20 seconds, or until the ingredients are combined.
3. Pour the mixture into a glass jar and refrigerate for at least 30 minutes to allow the pudding to set.
4. Serve cold.