Welcome to a great breakfast recipe with this coconut and turmeric chia pudding. Or perhaps to have as a pudding. Either way this vegan and paleo recipe is full of nutrition.
Turmeric has many healthy qualities and contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Chronic inflammation is known to be a contributor to many common Western diseases but curcumin can inhibit inflammation.
Turmeric has long been used in Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.
If you are looking to add turmeric to you diet for health reasons, a chia pudding is a great start. Another suggestion is to add the dried spice to salad dressings or saute some cauliflower in turmeric. Just like flaxseed, sneak some into your daily diet.
So knowing the health benefits of turmeric and seeing lots of lovely fresh roots at the local market I thought I would combine it with coconut and chia to make a breakfast pudding. I did not use any sweetener because I find the coconut sweet enough. Taste and adjust to your own palate. The Chief Taster would winch as this and not find it sweet enough for him. Mind you, if I mention chia pudding he usually demands eggs instead as he’s not a fan of it as a pudding.
I like this dish as its high fat content due to the coconut milk means it’s perfect for those fat days during a keto diet.
I used fresh turmeric but you could use ground. It will stain your hands though so use gloves. The portion size will be a large one for one person or a small portion for two. Make it and then decide if you don’t want to share it!
- 1/2 tin (6 floz) coconut milk
- 2 tblspns chia seeds
- 1 inch fresh turmeric, peeled and grated
- 1/2 cup unsweetened desiccated coconut
- 1/4 tspn ground cardamom
- Mix the chia seeds, spices and desiccated coconut together.
- Add the coconut milk and blend well.
- Leave in a container overnight in the fridge.
- Eat and enjoy!
- Nutritional Info per recipe - 833 Calories, 78g Total Fat, 12g Protein, 35g Total Carbs, 21g Fibre, 14g Net Carbs