Hi Everyone!
We love, love, LOVE our Chia-Seed Puddings here at APC! They’re SO easy to make, incredibly nutritious and IMO – are one of the most perfect Plant-Based snacks or breakfasts out there.
Packed with protein, fiber & omega-3’s, chia seeds (the main component in this dish) is not only nutritious – it’s also one of my favorite Radiance-Boosting Foods for skin. Such a bonus.
This Recipe is Chef Katie’s Creation!
Katie’s Healing Kitchen
This Tumeric Latte Chia Pudding with Butternut Squash is the creation of Whole Food Plant-Based Chef, Katie Farina – Chef, Author & Founder of Katie’s Healing Kitchen – an online Blog, Brand and Resource for Plant-Based Recipes, Online Cooking & Meal-Prep Classes & more!
I loved Chef Katie’s gorgeous & delicious Plant-Based recipes, helpful Meal-Prep tips and really – her authentic commitment to tapping into the Healing Powers of Food. Oh – and you’ll want to check out her beautiful full-color Cookbook – available on her site (katieshealingkitchen.com).
A message from the Chef….
“I love love love chia pudding, and this recipe might just be my favorite! We took all the beautiful flavors of turmeric latte and made it into an easy chia pudding. To make it even better we sneak in a serving of butternut squash, to make this dessert, more nutritious, but also thicker and more bright orange in color.
This recipe is so simple to put together, simply steam or boil butternut squash (which can be frozen — don’t be a hero) and blend that with beautiful healing spices, non-dairy milk, maple syrup, and vanilla. Then simply whisk in the chia seeds and let it sit in the refrigerator for a few hours to thicken + chill.
This makes a great dessert, but also a perfect breakfast. I like to portion it into mason jars to have breakfast meal prepped for the week.”
Happy Cooking!
katie 🙂
Tumeric Latte Chia-Pudding w/Butternut Squash | PLANT-BASED
Ingredients
- 1 cup butternut squash (canned & pureed is easiest!)
- 1 cup non-dairy unsweetened milk of choice (almond, coconut, cashew)
- 1 13.5 ounce can coconut milk (Thai Kitchen brand recommended, do not use Trader Joe’s brand)
- ½ cup real maple syrup or no-sugar maple syrup
- 2 tsp ground cinnamon
- 2 tsp ground turmeric
- Pinch black pepper
- 1 tsp vanilla extract
- ½ cup chia seeds
Instructions
- Place all ingredients except chia seeds in a medium mixing bowl. Whisk until all ingredients are incorporated.
- Pour liquid into a large bowl or tupperware container. Whisk in chia seeds. Store in the refrigerator for at least 4 hours before serving. Thoroughly whisk again before serving.
