Energizing & Nutritious Vegan Ginseng Chia Pudding
This ginseng chai pudding is the perfect breakfast that you prepare the night before. Plus, it is very nutritious and will keep you energized all morning.
| Servings | Passive Time |
| 4 | 24hours refridgeration |
| Servings |
| 4 |
| Passive Time |
| 24hours refridgeration |
Ingredients
- Pudding
- 2 cups vanilla almond milk unsweetened
- 3 bags ginseng tea Try Ginseng Ontario
- 1/2 cup chia seeds
- 1/2 cup coconut yogurt
- 1/2 tsp ginseng ground
- 1/4 tsp cinnamon
- to taste maple syrup
- Topping
- 2 tbsp maple syrup
- 2 each pears red, finely diced
- 6 tbsp pomegranate seeds
- 6 tbsp pistachios unsalted, minced
Servings:
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Ingredients
Servings:
Units:
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Instructions
Pudding
- In a small saucepan, heat almond milk until simmering. Turn the heat off and add the ginseng tea bags into the almond milk. Cover with a lid and steep for 10 minutes.
- Place chia seeds in a bowl with a lid covering. Add steeped almond milk and mix. Cover and transfer to the fridge over night.
- The next day: mix in yogurt, ground ginseng, cinnamon and salt. (Add maple syrup to taste.)
Topping
- Heat maple syrup over medium-high heat in a skillet until bubbling, then add in the pear. Toss until warm and coated, then remove from heat. Mix in the pomegranate seeds.
- To serve, divide half of the chia pudding between four glasses/bowls. Add a layer of the sautéed pears (save half), pomegranate and pistachios. Top off with remainder of pudding and a final layer of sautéed pears.
Recipe Notes
Nutrients per serving: 303.6 calories, 16.3 g fat (1.6 g saturated fat), 124.4 mg sodium, 224.2 mg potassium, 38.8 g carbohydrate (14.9 g fibre), 9.4 g protein.
Recipe courtesy of Ontario Ginseng Growers Association.
