I come home one day and i’m so hungry. Absolutely dying of hunger. Don’t be surprised this happens to me often because even though I look small my stomach is a black hole. I made this ginger turmeric honey bomb by green kitchen stories for those bajillion days that I got sick. To tell you the truth, I’m not sure it actually helped in making me feel better even though the ingredients are the kind that help fight all the bad guys but it was sooooo good I ate spoonfuls like it’s dessert. Also if you’re planning on making the ginger turmeric honey bomb, please please please and I repeat PLEASE do not skimp out on the raw honey, it WILL be worth it. So a day before the day I made this beautiful concoction I was doing my favorite pass time, perusing through a grocery store. And boom I bump into some dragon fruits, my local grocery store is not the best at stocking exotic foods/fruit (We’ve had an abundance of rhubarb lately though). I had to try it so I got one, one because who knows what if it was a monster that ate the insides of my stomach? Did it happen? No. Was it likely? Maybe. I wanted to eat this fruit creatively in case I didn’t like it on its own. I whipped up some warm chia seed pudding with my ginger honey turmeric syrup and made this warm honey ginger turmeric chia pudding and boy did I do something good for myself.
Warm Honey Ginger Turmeric Chia Pudding
- 1 tbsp Honey Ginger Turmeric Syrup
- 1 cup milk
- 1/2 cup chia seeds
Heat a fry pan on medium high heat.
Add milk and chia seeds to the fry pan. Constantly stir with a spatula in circular motions until the chia seeds have cooked through and you have a thick mixture. You have to use a fry pan so the heat is evenly distributed and the chia seeds cook properly and you get a pudding like consistency. Add your syrup to your pudding. Serve immediately with toppings of your choice. I love my chia seed pudding warm rather than cold. In a way it reminds me of kheer when it’s warm (Kheer is best served cold). I chose dates and my dragon fruit cubed