Coconut Chia Seed Yogurt with Turmeric

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Hello everyone!!  I celebrated my birthday on the 15th of this month and traveled to sunny Puerto Rico with my husband and brother.  We had the most wonderful, healing time discovering new places around the island.  On my birth day, we went to El Yunque National Rainforest and the energy there is indescribable!  We visited beaches, collected shells and just soaked up all that Mother Nature has to offer.

Another fun trip we took was to the Old San Juan Farmers Market by the museum.  Fresh coconuts, juices and raw foods!  I met a man named Jeffery Lammon and it turned out he has been eating raw foods since the 70s!  He was such a lovely person to talk to and I was overjoyed to have met someone in another part of the world who has the same lifestyle as I do.  He was selling ground turmeric and turmeric roots and is the inspiration behind this recipe!  This recipe is sweet with a dash of tart that will tickle your taste buds with delight!

Turmeric is magical root that is part of the ginger family and is widely used in traditional Indian medicine as a whole body cleanser.  It is excellent for those suffering from inflammation, cancer, and certain diseases like liver and Alzheimer’s.  Turmeric aids in fighting free radicals due to it’s powerful antioxidant and is great for anyone dealing with digestive issues.   It carries the notes of an Earthy spice, slightly bitter but in a amazing way!  When grounded into a powder it is a beautiful golden color.

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Turmeric is magical root that is part of the ginger family and is widely used in traditional Indian medicine as a whole body cleanser.  It is excellent for those suffering from inflammation, cancer, and certain diseases like liver and Alzheimer’s.  Turmeric aids in fighting free radicals due to it’s powerful antioxidant and is great for anyone dealing with digestive issues.   It carries the notes of an Earthy spice, slightly bitter but in a amazing way!  When grounded into a powder it is a beautiful golden color.

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Yields 1-2

Yogurt 

  • 1 Young Thai Coconut (3/4 water and scoop out meat)
  • 3 Tablespoons Chia Seeds
  • 2 Teaspoons Turmeric
  1. Open your coconut and use 3/4 of the water to mix with the chia seeds in a bowl.  You can also put this into a mason jar, put on the lid and shake well!  Place the bowl into the refrigerator.  After 20 minutes, mix.  I like to make this at night and leave it in the refrigerator over night.  I also LOVE my CoocJack to open my coconuts, it’s easy, clean and speedy!
  2. Blend the coconut meat in a high speed blender until creamy and pour into a bowl.
  3. Mix in turmeric and set aside.
  4. Once the chia seeds are set and gel-like, mix together with the coconut and turmeric.

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Toppings

  • 1 Cup Dried Mulberries
  • 1-2 Bananas (sliced)
  • 1 Papaya (diced)
  • 6oz Blueberries
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  1.  Ground mulberries in a blender.
  2. Layer mulberries, papaya, bananas, and blueberries any way you’d like.
  3. Add 1/2 of coconut yogurt and then add the cinnamon and nutmeg on top evenly.  You can mix this in with the coconut yogurt in the beginning steps but it will change the color of the yogurt.  After you spread the spices on, add the rest of the yogurt and ENJOY!! Xx

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Comments

  1. That is quite the fruity goodness. I love all of the colour!

    Like

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