Golden Milk Chia Seed Pudding

February 25, 2017

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James and I are in Seattle for the weekend. I decided mid-week that I really needed to get out of town (literally) as I had been pushing myself a bit too hard. If you read my last post, you would have learned that after a few months of feeling pretty great, I had a set back.




The cause of that set back? Doing way too much in my down time. So, off we went for a weekend away where I wouldn’t be distracted by trying to get it all done.  We’ll still make it back in time for me to make a few green juices for the week and to do a little bit of meal prep for the week.

I was fortunate enough to have made this luscious Golden Milk Chia Seed Pudding. And, hey, even my husband was in love with it. It’s starting to get on board with all of these herbs that are so terrific for our health. In fact, today, he was sipping on a reishi iced chocolate drink. WHAT!




Turmeric tea is a staple in my home. I make a big pot of it weekly to sip throughout the week. It is water based while golden milk is, you guessed it, made with milk.

Turmeric or Golden milk is full of anti-inflammatory properities. I’ve adjusted this turmeric milk to included coconut milk simply because it I love the flavour, but it’s also loaded with healthy fats. I’m also trying to increase my fats at all meals to help manage my blood sugar.




This chia pudding is loaded with epic flavours such as ginger and cinnamon. I’ve added a pinch of black pepper – although not essential to add, it does help the body to absorb the nutrients from turmeric.

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GOLDEN MILK CHIA SEED PUDDING

ingredients
1 cup full-fat coconut milk
4 Tbsp chia seeds
1 Tbsp fresh turmeric
1/2 tsp fresh ginger
Pinch of black pepper
1/2 tsp cinnamon
1/4 tsp cardamom
Stevia drops, to taste (optional)
Toasted coconut for topping (optional)

directions
1. Blend coconut milk, turmeric, ginger, pepper, cinnamon, and cardamom in a high-speed blender until thoroughly mixed.

2. Combine coconut milk mixture with chia seeds and stevia in a bowl.

3. Stir until chia seeds are distributed evenly.

4. Pour into a jar and refrigerate for 1 hour or overnight.

5. Remove chia seed puddings from refrigerator and sprinkle with coconut, if desired.