For breakfast or dessert, this Sweet Ginger & Coconut Chia Seed Pudding is a natural healing, anti-inflammatory treat that tastes as good as it will make you feel.

Anti-Inflammatory Recipes

Can you believe I photographed and drafted this post on May 30th? (I’ts now almost Halloween!)

Life has been insanely busy to say the least, and I am sure you can relate!

Things here at Emily Kyle Nutrition have been quickly changing, and all for the better, but let me tell you, trying to run a business and this whole concept of adulting is NOT for the faint of heart.

As I reflect back on these past six months I have to say although the journey has been rough, I am so glad where I stand today. I have a clear vision of where I want my business to go, thanks to all of you who have shared with me what you would like to see more of – and more anti-inflammatory recipes were at the top of the list!

Sweet Ginger & Coconut Chia Seed Pudding

Let me start off by saying that you do not have to layer the delicious ginger sweet potato mixture with the cool coconut chia seed pudding perfectly for this dish to taste good.

Simply throwing the two mixtures together in a glass container as you run out the door for work in the morning will do. 

Healthy eating is not about making Instagram worthy dishes, it is about finding something that tastes amazing, that also provides your body with nutritious and delicious ingredients that love your body back.

We All Want to Reduce Inflammation

No matter what stage of our healthy lifestyle journey, I think that we can all agree that we all want to reduce inflammation in some way or another.

Whether you are trying to manage a chronic health condition or experiencing the best health of your life, most of us can agree that wanting to avoid and/or reduce inflammation is a common goal to keep us feeling our best.

Luckily, some of our favorite foods like sweet potatoes, ginger and chia seeds have the anti-inflammatory nutritional benefits to help us do just that!

Luckily, some of our favorite foods like sweet potatoes, ginger and chia seeds have the anti-inflammatory nutritional benefits to help us do just that!

I talk about my obsession with the health benefits of chia seeds all the time, and recently I have been exploring a new favorite functional food – GINGER!

One of my favorite health benefits of ginger is the anti-inflammatory effects it can have on the body.

If you’re new to fresh ginger, have to fear!

This long and knobby rhizome may seem difficult to use at first, but once you get comfortable, its just like any other produce item you may normally use. I typically just use a vegetable peeler to peel off the outside flesh and slice the bare root, but for this recipe you can just use a small grater.

Sweet Ginger Coconut Chia Seed Pudding

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

This Sweet Ginger & Coconut Chia Seed Pudding is a plant-based, natural healing, anti-inflammatory treat that tastes as good as it will make you feel.

Print

Ingredients

• 4 small sweet potatoes
• 1 tablespoon freshly grated ginger
• 2 tablespoons of fresh water, more if needed
• 2 cups vanilla coconut milk beverage
• 1/3 cup chia seeds
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon shredded coconut flakes

Instructions

1. Preheat the oven to 400 degrees and bake the sweet potatoes for 35-40 minutes, or until soft inside. Set aside and let cool. *Make chia seed pudding below while waiting for potatoes to cool.
2. *Beginners Note: When making the chia seed pudding, choose a container with a tight fitting lid, as you will want to shake it vigorously before refrigerating. I use a mason jar!
3. Add the coconut milk, chia seeds, vanilla extract, cinnamon and cloves to your container and attach the lid.
4. Shake the container vigorously for 60 seconds. This will ensure all of the chia seeds are coated with liquid and there will be no clumps in your pudding.
5. Refrigerate at least 1 hour, and shake at least once in between.
6. Once the potatoes are cool, scoop the flesh of the sweet potato into a food processor and discard the skins.
7. Add the grated ginger and water to the food processor. Blend for several minutes until the mixture is completely smooth. Add more water if needed.
8. Layer the chia seed pudding with the sweet potato mixture into four containers.
9. Top with shredded coconut.
10. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1/4th recipe
Amount Per Serving:Calories: 245 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 54mg Carbohydrates: 40g Fiber: 10g Sugar: 14g Protein: 5g

DON’T FORGET YOUR MEAL PLAN

If you’re looking for additional help in meal planning or discovering new and delicious recipes to try, be sure to download my Free eBook – The Happy & Healthy Flexible Meal Plan below:

Have you tried this recipe? Be sure to tag me on Facebook, Instagram, or let me know in the comments below ♥ 

Emily Kyle, MS, RDN, CDN, CLT, HCP

Welcome! I’m Emily Kyle, a nationally recognized media registered dietitian nutritionist & holistic cannabis practitioner providing holistic health care for those living with autoimmune and inflammatory conditions. To help you, I offer food sensitivity testing, cannabis education, and this blog which provides free resources including anti-inflammatory recipes, holistic health, wellness and nutrition related articles, and evidence-based cannabis education.

https://www.emilykylenutrition.com