Did you know turmeric is really good for your immune system? Kind of needed this time of year when everyone seems to have a cold or fighting off some kind of sickness as the earth thaws and seasons change. It’s flavor is subtle enough to add to just about anything. I add it to stir frys, roasted veggies and recently my coffee. I posted a photo on the ol’ Instagram a few weeks ago of my new favorite. This delicious turmeric coffee, derived from one I had at Peace Coffee, inspired me to make a chia pudding with similar flavors. Mind you, chia pudding isn’t for everyone. I believe it’s mostly a textural thing, like tapioca pudding or bubble tea, that is hard to swallow. If you don’t mind the little gelatinize balls, then you’ll probably dig it. It’s a great breakfast option too. Top with granola or add 1/2 cup oats to soak with about 1/4 cup more milk.
- 1½ cups hemp milk
- ¼ cup chia seeds
- 2 Tablespoons tahini butter
- 2 Tablespoons maple syrup
- 1 teaspoon ground turmeric
- Optional toppings: 1 banana, sliced, granola or a dash of hemp seeds
- Pour milk, seeds, butter, syrup and turmeric to a jar or container with a lid
- Stir or shake with a lid on
- Refrigerate overnight for at least 6 hours
- Add optional toppings if desired
This was my most popular post while doing the Whole30. I guess it’s been a bit of a craze on IG and I think it’s also quite pretty. When I began Whole30 I had just quite coffee cold turkey. My stomach always felt unsettled after I drank it and I had an occasional arrhythmia from it. Obviously my body was trying to tell me something. So if I wanted my guts and my nervous system to be back to normal, I’d need to go back to drinking coffee as a treat. Sure I missed the warm drink and substituted with green tea but what I really missed was that little teaspoon of sugar I would add to it. Morning smoothies have helped that craving. Smoothie bowls, well they are like eating cereal without the grains and surprisingly filling too.