Written by Marissa Bronfman, with photos by Amanda Orlando
Spring has finally arrived here in Toronto and what better way to welcome the sunshine and warmer temperatures than with a nutritious and delicious Turmeric and Mango Chia Seed Pudding using a sachet of Shot of Gold’s pure turmeric from India.
This cooling plant-based treat tastes like dessert but is bursting with vegan protein, calcium, fiber, antioxidants and omega-3s. It energizes you while keeping you full longer (working on that summer bod), adds a gorgeous glow to skin and hair, works wonders on digestion and packs a serious anti-inflammatory punch thanks to the turmeric, which will help with everything from skin redness to joint pain. Did we mention it’s incredibly easy to make and take with you to the gym, work and just about anywhere you might want to go?
This Shot of Gold recipe is one of the last fun collaborations Joella worked on as Co-Founder of EAF and we’re so happy to be able to mark the change in season and change for Jo with this sunny pudding. Follow Shot of Gold on Instagram for more recipes, tips and tricks for incorporating a dose of nature’s most powerful anti-inflammatory into your daily life.
Shot of Gold Turmeric and Mango Chia Seed Pudding
- 1 can organic coconut cream
- 2/3 cup organic chia seeds
- ½ cup organic maple syrup (more or less to taste; we have a sweet tooth)
- 1 shot of Shot of Gold pure turmeric powder (pre-order it here.)
- 1 teaspoon freshly grated turmeric root to garnish (and extra magical spice goodness)
- 1 cup frozen organic mango chunks (or fresh mango if you prefer)
- tiny pinch of freshly ground black pepper (this actives that curcumin in the turmeric and boosts absorption by up to 2000%!)
- Splash of pure water (add more or less for desired consistency but we like it thick, just like it’s served on hot days and night in India during mango season.)
1. Prep the pudding the night before so that the chia seeds have time to soak and expand in the luscious coconut cream. Simply whisk or mix in the chia seeds in a large bowl or container, ensuring all the seeds are covered in cream. You may want to check on it once and give it a stir before hitting the sheets.
2. In the morning (or whenever you’re ready!) open a Shot of Gold pure turmeric sachet and slowly mix into the pudding. Watch it turn gorgeously golden yellow!
3. Add in the maple syrup and mix thoroughly.
4. In a small blender blitz the mango, black pepper and water until a nice pulpy texture is achieved. It may seem strange to add the savory pepper to the sweet mango but it will give only the slightest spicy edge while boosting bioavailability exponentially!
5. Spoon the turmeric pudding into bowls or glass jars, leaving a couple inches at the top.
6. Spoon the mango pulp on top of the pudding and garnish with freshly grated turmeric root.