You know that some recipes do not call for attention. You just sit there … calm and wait. And when you finally try, ask yourself why nobody told you earlier.

This keto -ingwer chia pudding is one of these calm little secrets. No unusual tricks. No things that are difficult to find. Just easy food with a good taste. After dinner, she could quietly act with a little smile after dinner “You will feel better here.”

And do you guess what? It actually does.

Why ginger and chia?

Ginger warms her stomach. Chia cools your body. Old Chinese kitchens love this balance. In China, people don’t always think about calories, they think: “Will this food calm me down? Will this meal wake me up?”

And when you eat keto, it is sometimes easy to feel that everything is difficult … oily … bacon-the-das, cheese. This pudding cuts all of this with a little heat, a little spice, a little soap.

What you need to just keep it

This is stack of kitchen. Nothing wild here.

Ingredients:

• 3 tablespoons of chia seeds

• 1 cup of unsweetened almond milk (or coconut milk if you like richer)

• 1 teaspoon of fresh ginger (grated or finely chopped)

• 1 tablespoon of erythritol or monk fruit (or nothing if you like natural spice)

• 1/2 teaspoon of vanilla extract (optional, but the gingerbread soft)

• pinch of salt

• Optional toppings: shredded nuts, more ginger or coconut flakes

That’s it. Nothing strange. Nothing with a chemically looking label.

The method (slow food, not fast food)

Okay, I’ll talk to you as if you are standing next to me in the kitchen – because I want you to do it right.

Step 1: warmth the milk

Place your almond milk in a small saucepan. Don’t cook it. Only warm enough. So when you touch the page, it feels like bathing water.

Why warm? Ginger loves warm milk. It pulls out the oils, the magic. Cold milk only hides the ginger taste.

Add your grated ginger. Stir a little. Breathe deeply through the steam. Smells of quiet morning, right?

Step 2: Sweet (if you want)

This part is personal. Add the erythritan or monk fruit and stir it until it melts. Taste it.

Too sweet? Add a splash more milk.

Not enough? Sprinkle a little more.

Food should hear You. Not the other way around.

Step 3: Add chia seeds

Take the pot from the heat. Let it cool down for a minute or two – we don’t want to cook the Chia seed like soup. Just let them soak like tiny sponges.

Then pour in your Chia seeds. Stir as you mean. Don’t just give it a lazy vertebrae and go away. Chia loves to join together like children on a playground. So stir well.

Add a small pinch of salt. Trust me. Salt in sweet things makes flavors brighter.

Step 4: chill

Pour the mixture into a glass or a bowl. Make it in the fridge for at least 2 hours. Overnight is perfect.

Here Chia makes his thing – turns into soft little pearls like jelly.

How to serve (and feel fancy if you want)

If you pull it out of the fridge, it could simply look. But sometimes it’s just peaceful.

Stir it. Taste again. Maybe add a little bit more ginger if you love these heat. Or crushed nuts for crunch. Or coconut flakes when you feel Iceland dishes.

How it tastes

This is not a sticky sweet dessert like cake or sweets. It’s calm. Soft. The ginger awakens you a little, but the Chia pudding hugs your mouth like silk.

It is slightly sweet, slightly spicy, cool from the fridge, but heated in the stomach.

If you have ever sat in a quiet tea house in China and slowed down the time, it is the feeling in a bowl here.

Keto friends – the numbers are also important

If you are interested in carbohydrates (and I know that some of them count everything like Hawks), here is the rough idea for a portion:

This is friendly enough for most keto people. But always check your own brands.

Some tips from my messy kitchen

1. Fresh ginger is queen

Do not use a powder -inpower here. It is dry, boring and somehow angry in this pudding. Fresh ginger gives this soft, lively heat.

2. Almond milk against coconut milk

Almond = light and clean.
Coconut = thick and dessert -like.

Choose your mood.

3. Do not skip the cold

Warm chia pudding tastes … strange. Let it set. It’s worth it.

4. Stir twice

Once when you add chia. Again after 10 minutes. This helps to avoid the dreaded Chia mountain in the middle of her pudding.

Ok now – what if I hate ginger?

Honest? Skip. This basic recipe also works with other flavors.

Attempt:

• Cinnamon & vanilla

• Matcha powder

• Lemon peel

• Unsweetened cocoa powder

But ginger is good for the belly, especially in the cold season. It is like a tiny kitchen base from ancient China.

Diploma

Sometimes the best food is not loud or colorful or perfect for Instagram.

Sometimes it is soft gray pudding that sits in a small bowl on a quiet afternoon. A little spicy of ginger. A little cute when you choose. A little cool in your mouth, but warm in your heart.

This is this keto -ingwer chia pudding.

From my kitchen to yours – take your time. Stir with love. Taste while going. Sit when you eat it.

And a little smile. Because with such foods not only keto or carbohydrates or what is “good for them”.

Sometimes it’s just about feeling good.

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