Who doesn't love some spicy and warm flavored recipes over the holidays? Although I didn't always feel this way, the last few years of working to expand the variety and flavors of foods that I eat has made me fall head over heals for all the warm spices.
Ginger and cinnamon are rich in anti-inflammatory properties and are often used medicinally. Cloves, cardamon, allspice and even black pepper can also hold their own in the world of healing. When they come together, the aroma whisks me away into the feeling of the winter holidays.
My goal with this recipe is to have a sweet something during the holidays that doesn't require baking or hours in the kitchen. I wanted it to be flavorful and satisfying but offer some nutrition as well.
Honesty warning!!! The idea of chia seed pudding used to kind gross me out. I thought the little seeds would add a texture that would make me check my gag reflex and it was just weird to see them suspended in the pudding.
If this is you, I see you and I got chu.👊🏼 Simply blend this pudding in a blender (per the directions) and it will pulverize the seeds. The only caveat is that you don't want to blend it so long that it starts to heat up. Chia seeds will oxidize with heat turning them from a healthy fat into one that will cause your cells grief.
Once I actually tried chia seed pudding I was surprised not only how delicious it was, but how little the seeds affect the texture. I didn't miss the dairy, the coconut flavor from the milk wasn't overwhelming and the pudding isn't dominated by processed sugar. The pudding of my childhood is in the rear view mirror and I'm not mad about it.
Print
Festive Spiced Sweet Potato and Currant Chia Seed Pudding
Description
A sweet and savory pudding that’s healthy and satisfying. Peppered with currants for texture and a hint of spice to please the warm spicy side of you!
Ingredients
2 cups coconut milk
½ cup chia seeds
¼ cup pure maple syrup
½ cup yam puree
½ teaspoon sea or pink Himalayan salt
1 teaspoon pumpkin pie seasoning
¼ cup currants
Instructions
- Place all ingredients, except currants, into a medium sized mixing bowl.
- Whisk until blended.
- Alternatively, use a blender or high speed mixer.*
- Stir in the currants. Use more or less to adjust to your liking!
- Immediately divide pudding into jars or a container and place in the refrigerator for a few hours until set.
Notes
- I find this to set up rather quickly. I refrigerate it because I prefer it chilled.
- The coconut milk is much easier to stir if you use a room temperature can of milk.
- If you get distracted like I do in the kitchen and you leave it sitting while you are doing 3 other things, it will set up in the mixing vessel. For more ease (and tidiness) in storage, pour it immediately into storage container.
- This recipe is very versatile. Adding a scoop of grass-fed collagen (NOT gelatin, there is a difference), hemp hearts or extract flavor variations gives you extra nutrient density and flavor.
Leave a Reply