Turmeric Chia Seed Pudding
Many traditional cultures placed an emphasis on soft, warm foods during the postpartum period and believed that warming spices like turmeric and ginger were essential for helping a new mother restore her strength. This turmeric chia seed pudding is especially beneficial during postpartum thanks to its warming spices and nourishing ingredients that support balance and recovery.
It has an earthy flavor and powerful anti-inflammatory properties that support recovery after birth. Ginger is an effective lactogenic herb that promotes milk supply and is well known for improving digestion. This aromatic pudding also contains healthy fats to enrich breast milk, fiber to assist sluggish postpartum digestion, and calcium to replete to help replenish stores, which are taxed from pregnancy and breastfeeding.
This vibrant pudding is rich in antioxidants, making it a nourishing choice for breakfast or dessert.
Turmeric chia seed pudding
INGREDIENTS
1 cup milk of choice
1/4 cup chia seeds
2 tbsp coconut cream (the solid part from the top of a can of coconut milk)
1 tbsp fresh turmeric, finely grated
1 tbsp + 1 tsp real maple syrup, or natural sweetener of choice
1/2 tsp cinnamon
1/16 tsp fresh ginger, finely grated
A touch of ground pepper (to enhance turmeric’s anti-inflammatory properties)
INSTRUCTIONS
Instructions Pour the milk into a saucepan and stir in the turmeric. Warm gently on the stove to combine, but do not bring to a boil. Remove from heat and allow to cool to a lukewarm temperature.
Transfer the milk to a glass container (a 16 oz mason jar works well) and add all remaining ingredients. Shake vigorously until well combined. If any chia seeds clump, stir with a utensil to ensure they are evenly distributed.
Leave the mixture to sit on the counter until the chia seeds have plumped, at least 20 minutes, or refrigerate overnight. Optional: top with an additional spoonful of coconut cream and a sprinkle of turmeric powder before serving.
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