Raspberry Banana Turmeric Chia Pudding
One might not realize how hectic culinary school can get. I certainly did not think so when I first began this past September: between cooking in the lab to the supplemental reading and homework on top of a social life and work while getting certified as a French wine scholar, my family says that I am burning the candle short on both ends. In order to keep a healthy lifestyle and not crash from how busy I have been, I have incorporated a good amount of exercise and have tried to maintain a balanced diet. Staying away from the monkey bread over Easter was tough.
With this mentality, I thought of my dear friend who I visited when I was last in New York who had always said that she resorted to turmeric for an immune boost when she felt like she was working to the wire. Recently, I’ve been looking to incorporate that into my diet as an added boost to my energy and health. In addition, this spice is supposed to help with digestion, arthritis, heartburn and skin conditions to name a few. Intrigued by the benefits and did a bit more research only to see it helped with joint pain as well. Hallelujah, a healthy supplement to help counter the pain from my long runs.
There are so many ways you can incorporate turmeric into a recipe; I recently did an egg scramble with it and was inspired to switch up my go-to chia pudding with raspberry banana turmeric one instead.
To make this, I did not want to just incorporate ground turmeric from the store so I decided to create an infusion with my almond milk putting to use what I learned in my advanced pastry class with how we made flavored ice cream bases. In order to do this, one would peel the turmeric and place it into almond milk and have it simmer for 30 minutes and shock the milk within the pot in an ice bath after to allow the infusion to get to room temperature. Typically for ice cream, you do this three times before straining but I only did it once. I did taste it with a spoon to ensure that the notes of turmeric came through in the almond milk prior to making the recipe.
- Turmeric root
- 1 cup almond milk (regular milk can be used as well)
- 4 TBS chia seeds
- 1 cup raspberries
- ½ banana
- 1 TBS slivered almonds
- 1 tsp cinnamon
- ½ tsp turmeric powder
- Few drops liquid stevia
- Place cup of almond milk in small pot and turn heat to high.
- Put turmeric root into the pot and allow milk to get to a simmer.
- Leave milk simmering for 30 minutes to allow infusion of turmeric into the milk.
- Remove pot from the stove and shock (place pot in a ice water bath) to allow it to cool to room temperature.
- Strain milk and reserve.
- In a container mix ½ cup turmeric infused milk with sweetener (I used a few drops of liquid stevia).
- Add cinnamon and ground turmeric powder (for a slightly stronger flavor) to milk and whisk.
- Mix in 4 tablespoons of chia seeds to the milk.
- Let sit overnight in the fridge.
- In the morning, add chopped banana, raspberries and slivered almonds to the top.
How do you use turmeric in your recipes?