Fight inflammation with this creamy and vibrant chia pudding.
The anti-inflammatory properties of chia seeds and turmeric come together in this easy, overnight chia pudding. Black pepper adds a touch of spice while increasing your body’s ability to absorb the beneficial nutrients in the turmeric. Not only is this creamy pudding good for your health, but you’ll love the deep flavor and vibrant color that comes from the turmeric.
The trick to a creamy chia pudding is to stir the mixture until it begins to thicken. Once you notice that the chia seeds are no longer falling to the bottom of the pudding, you’re ready to pop it in the refrigerator and let the chia seeds go to work.
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Anti-Inflammatory Turmeric Golden Milk Chia Seed Pudding
Total Time: 8 hours
Prep Time: 3 minutes
Cook Time: 8 hours
- 21/2 cup(s) almond milk
- 2 tablespoon(s) maple syrup
- 1/2 teaspoon(s) vanilla extract
- 2 teaspoon(s) turmeric ground
- 1/4 teaspoon(s) black pepper ground
- 1/2 cup(s) chia seeds
- In a large mixing bowl, mix the almond milk, maple syrup, vanilla, turmeric, and black pepper until well combined.
- Add the chia seeds and stir 2-3 minutes, until the mixture starts to thicken. Be sure to break up any chunks of chia seeds stuck to the bottom.
- Divide into serving cups and transfer to the refrigerator overnight or for at least 8 hours.