This turmeric chia pudding is my new go to snack/dessert. Honestly I really should call it a superfood pudding because it’s jam packed full of goodness. First we’ve got the small but mighty chia seed which is high in omega 3 and super for promoting a healthy heart.  Then we’ve got turmeric which contains a property called curcumin, this extract is well known for reducing inflammation in the body, and because we live in inflammatory times this is always a welcomed benefit. I know it may seem odd that the recipe calls for black pepper but it is super important in order for the body to successfully absorb the curcumin.

I find this pudding super filling and great for increasing my energy levels. Plus it’s a handy little snack for when you’re on the go.

Ps. You can use whole or ground chia seeds in this recipe, I use ground but only because the whole ones give me flash backs of eating tapioca pudding after school…God I hated school!

Ingredients 

  • 2 tbsp’s whole or ground chia seeds
  • 200ml unsweetened coconut milk or milk of your choice
  • 1 tsp organic turmeric
  • Small pinch of black pepper
  • Half a ripe mango, pureed (I use my Nutri Bullet for this)

Method 

  • Put the chia seeds and the milk into a jar and mix well, then allow to sit in the fridge for 10 to 15 mins to thicken.
  • Remove from the fridge and add the turmeric and black pepper, mix well. If the mixture is too thick add a little more milk to get the desired consistency.
  • Return the mixture to the jar and top with the pureed mango.
  • Sprinkle with a little cinnamon (optional) and return to the fridge for 10 mins before devouring

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