For breakfast or dessert, this Sweet Ginger & Coconut Chia Seed Pudding is a naturally healing, anti-inflammatory treat that tastes as good as it will make you feel!
Can you believe I photographed and drafted this post on May 30th? (I’ts now almost Halloween!)
But 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 first start off by saying that you do no not have to layer the delicious ginger sweet potato mixture with the cool coco-nutty chia seed pudding perfectly for this dish to taste good!
Simply throwing the two together in a Tupperware 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!
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.
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.
*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!
Add the coconut milk, chia seeds, vanilla extract, cinnamon and cloves to your container and attach the lid.
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.
Refrigerate at least 1 hour, and shake at least once in between.
Once the potatoes are cool, scoop the flesh of the sweet potato into a food processor and discard the skins.
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.
Layer the chia seed pudding with the sweet potato mixture into four containers.
Top with shredded coconut.
P.S. Are you ready to take the next step in your happy & healthy holistic lifestyle? Enroll in my FREE 3-Day Online Video Training Course to learn to become a more Mindful Eater! Learning to master the practice of Mindful Eating will help you to gain control of your healthy lifestyle and treat your body with love and respect.
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