Ayurvedic Chia Pudding
A nourishing breakfast that blends ancient Ayurvedic wisdom with the superfood chia seeds, supporting digestion and energy balance.
Ingredients
Pudding Base
- 3 tablespoons chia seeds Must be soaked
- 1 cup warm almond milk or coconut milk Choose based on your dosha
- 1/2 teaspoon ground cardamom Supports digestion
- 1 pinch dry ginger or cinnamon Optional for warmth and digestion
- 1 teaspoon maple syrup or soaked dates Optional sweetener
Optional Toppings
- 2 tablespoons shredded coconut For garnish
- 2 tablespoons chopped figs Add for sweetness
- 1 tablespoon ghee Enhances richness
- 1 tablespoon rose petals For decoration
Instructions
Preparation
Soak the Chia
- Add chia seeds and your chosen milk to a jar or bowl. Stir well, then let sit for at least 30 minutes, or overnight in the fridge. Stir again after 5–10 minutes to prevent clumping.
Add Spices and Sweetener
- Once the chia has swollen and formed a soft gel, stir in cardamom and ginger or cinnamon. Add maple syrup or chopped soaked dates if you’d like a bit of sweetness.
Warm or Chill (Depending on Dosha/Season)
- For Vata or Kapha, gently warm the mixture on low heat, stirring often.
- For Pitta, you can serve it cool or at room temperature, especially in hot weather.
Top and Serve
- Spoon into a bowl and add your favorite toppings: a little fruit, shredded coconut, nuts, or a drizzle of ghee. Enjoy mindfully as a light breakfast or snack.
Notes
Customize with dosha-specific liquids and seasonal toppings. Ideal for breakfast or a light evening meal. Always soak chia seeds to improve digestibility.