What a perfect way to celebrate this warmer weather than with a bowl of sunshine? As soon as it gets slightly sunny in the UK, the shorts come on, the legs are out and we are smeared in white sun cream. We sure know how to make the most of the sunshine – and this is one thing I sure am proud of as a Brit!
We won’t waste a moment of sunshine but sadly they are few and far between here in England, so for those days when the sun is less than golden and glowing, how about we make our food shine for us?
We have turmeric in everything it seems, nowadays! I for one, am totally on board with this, so why not in chia pudding – combining two of my favourite things into one delicious breakfast or snack pot. I have put a halt on the turmeric lattes for the summer, and because they are not very brace-friendly thanks to the bright yellow staining properties among turmeric’s plethora of health benefits. That said, I am still enjoying turmeric in cooler forms, this being one of them. Now, you may notice the slightly green tinge to my Turmeric and Maca Chia Pudding, and that is due to the grey colour of the chia seeds dulling the vibrancy of the turmeric – I can imagine if you use white chia seeds you would have one glowing bowl!
I am also really into maca at the moment and love it’s malty, slightly caramel flavour that it brings to the table. I find this is the perfect amount of sweetness for this chia pudding, but feel free to add 1 tbsp of maple syrup or your preferred sweetener as turmeric can be overpowering if you’re not used to it.
Remember you can multiply the recipe below to make breakfast for the next few days, or you can be really nice and make some extra for a friend!
Turmeric and Maca Chia Pudding
3 tbsp chia seeds (30g)
½ tsp each: turmeric, maca
¼ tsp cinnamon
200ml oat milk (or your favourite milk)
Serving suggestions: granola like My Ultimate Granola or Raw Nola, yoghurt, fruit, nuts, seeds, nut butter
Place all ingredients in a small airtight container and stir well to mix all the powders into the milk. Leave for 20 minutes and stir again (this isn’t necessary but helps for an even pudding, I find). Leave in the fridge overnight, or for 8 hours, until really thick and creamy, adding more milk for a thinner pudding. Serve straight away with your favourite toppings.
Do you love turmeric? What do you think of my Turmeric and Maca Chia Pudding? I would love to hear what you think, so please do leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram.
With glowing love.