Spicy Ayurvedic chia pudding

This breakfast uses spices that are widely used in Ayurveda, are super tasty and are good for digestion. Plus, this breakfast is ideal to make the night before, giving you a little more time in the morning to really enjoy your delicious breakfast.

Adding the raw cacao is not an Ayurvedic custom (and it's increasing pitta), but I personally find it very tasty. Plus, for me it prevents chocolate cravings, which is very helpful since I don't want to eat refined sugar.

Chia seeds contain a lot of fiber, a lot of vegetable protein, omega 3 fatty acids and they help to keep blood sugar levels stable. Chia seeds also contain magnesium, calcium, selenium, iron and potassium, among other things.

Chia seeds also have a blood-thinning and blood pressure-lowering effect. So if you use blood thinners, blood pressure reducers or diuretics, I recommend that you first consult with your doctor.

By finely grinding the chia seeds, the containing nutrients are absorbed much better in the body. An additional advantage is that the pudding gets a finer texture and it forms into a pudding much faster in the first place (compared to if you don't grind the chia seeds). Therefore, after preparation you will no longer see the individual chia seeds in this recipe.

If you have a sensitive digestive system or a vata imbalance, you can first bake the pitted dates in some ghee (until they are warm).

Ingredients (1 large portion or 2 small portions):

• 50 grams of chia seeds
• 300 ml milk of your choice (almond milk for vata, pitta and kapha, coconut milk for pitta or in summer or oat milk to taste)
• 1 teaspoon fresh ginger
• 4 fresh (or soaked dried) dates
• 2 teaspoons ceylon cinnamon powder
• 1 teaspoon cardamom powder
• ¼ teaspoon ginger powder
• pinch (ground) fennel seeds
• pinch (ground) cloves
• optional: 2 tablespoons raw cocoa

Supplies

(Hand) blender or food processor

Preparation

• Grind the chia seeds in a chopper, coffee grinder, blender or mortar and pestle
• Mix in the rest of the ingredients except the milk: ginger (fresh & powder), cinnamon, cardamom, fennel seed, cloves, optionally the cocao and the pitted dates
• Mix the chia & spices with the milk of your choice with the (hand) blender or food processor
• Put the chia pudding in your favorite bowls and let it stand for at least 20 minutes (or better overnight) in the refrigerator, during which the pudding will firm up a bit.

Enjoy!

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