This chia seed pudding is inspired by the Vedic Latte at Hugo’s, one of our favorite breakfast spots in West Hollywood. The turmeric, ginger, cardamom, nutmeg, and black pepper make this a bold and savory variation of simple chia seed pudding that’s perfect for people looking for a delicious, nutrient-dense meal with very little prep.
In Ayurveda, turmeric is referred to as “The Golden Goddess” and while I will avoid making the enormous range of claims attributed to this medicinal herb and spice, it has been shown to have potent anti-inflammatory properties. It’s also a strong anti-oxidant and helps promote liver health. When the anti-inflammatory properties of turmeric are combined with ginger, which is great for digestion, and chia seeds, which are filled with fiber and gel water, we get widespread improvements in gastrointestinal functioning.
The chia seed is an ancient food that was prized by Aztec warriors for its energy and stamina promoting properties. Chia seeds are an excellent source of plant-based omega-3 fats, protein, and fiber. They’re also packed with antioxidant vitamin E, magnesium, calcium, and potassium.
I specifically designed this recipe to be ideal for athletes or anyone looking for a delicious dose of protein and healthy fats without the hassle of daily meal prep. The two tablespoons of chia seeds have five grams of protein and when combined with regular cow’s milk or flaxmilk with added protein and protein powder the total protein content of this little meal will be 24g. Although the recipe calls for maple syrup, it can also be made with honey or coconut sugar. One teaspoon of maple syrup, honey, or coconut sugar contain 4g, 6g, or 3g of added sugar respectively, so this recipe does have a small amount of added-sugar. However, if you want it sugar-free, it’s still pretty tasty with the sweetener omitted or you could use stevia. The portion size will look rather unimpressive, but it definitely sticks to your ribs and leaves you feeling satisfied for hours. That said, if your energy needs are very high, you might want to double the portion.
Turmeric Spiced Chia Pudding is ultimately made special by the totality of properties imparted by the ingredients — it’s high in protein, nourishing fats, and fiber, is energy-producing, hydrating, anti-inflammatory, and is great for digestion. What else could you ask for? I guess it could be called the Golden Goddess of breakfasts.
- ½ cup unsweetened milk of choice (I've used whole cow's milk and unsweetened almond milk, but I prefer unsweetened flaxmilk + protein which is linked in the text above)
- 2 Tbl chia seeds
- 1 Tbl unsweetened shredded coconut
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- large pinch of ground cardamom
- large pinch of ground nutmeg
- large pinch of ground black pepper
- 1-2 tsp of maple syrup (depending on desired sweetness. I prefer 1 tsp.)
- Optional:
- 2 Tbl unsweetened protein powder (I use the collagen powder linked in the text above, but a plant-based protein powder will also work.) If you're adding the protein powder, you'll want to add an additional ¼ cup milk.
- Place all ingredients in a container with a well-fitting lid.
- Shake vigorously until all ingredients are combined.
- You may need to stir the mixture with a spoon to ensure the chia seeds aren't clumped together or stuck to the bottom of the container.
- Refrigerate for at least 2 hours or overnight.
- The soaked pudding will last in the refrigerator in a covered container for up to five days.
- Bulk preparation: This recipe can be multiplied numerous times to make larger batches.