Tie-Dye Tropical Turmeric Chia Parfait: A From Scratch 2019 Recipe

The Academy of Culinary Nutrition creates a digital cookbook for a cause every year (now 6 years running!) with recipes made by the alumni Culinary Nutrition Experts.

Photo and Recipe by Jennifer Barr

This Tie-Dye Tropical Chia Parfait recipe by Jennifer Barr is one of the 50 recipes found in the From Scratch 2019 cookbook.

Jennifer Barr is a meal prep guru and you can follow her on Instagram @theplantedone.

My own Roasted Butternut Squash and Cauliflower Soup recipe is included in the cookbook, so be sure to check it out!

All, as in 100%, of proceeds from the sale of this digital cookbook, go to a charity. This year the goal is to raise $15,000 for Organics 4 Orphans.

Organics 4 Orphans is a non-profit that works with African communities by educating locals on sustainable, organic agriculture so they can move their own communities from food reliance to a condition of self-sufficiency – even into surplus.

What do you get when you purchase the From Scratch 2019 digital cookbook?

• 50 incredible gluten-free and dairy-free recipes
• Vegan and paleo options
• Culinary nutrition tips
• Instant download upon purchase
• Pay-what-you-can pricing
• 100% of the proceeds go to Organics 4 Orphans

P.S. Want to know why I loved the Culinary Nutrition Expert program? Read my CNE program review here.

Tie-Dye Tropical Turmeric Chia Parfait

These are a perfect meal prep addition to your sunny mornings or even a tasty treat that will keep you glowing! Packed with colourful flavonoids and anti-inflammatory compounds, this tropical gem is sure to make you shine all season long.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2

Author: Jennifer Barr

Ingredients

For the chia pudding:

• 1/2 cup chopped pineapple
• 3/4 cup almond milk
• 1/3 cup unsweetened coconut yogurt
• 3 1/2 tbsp chia seeds
• 3 tbsp gluten-free rolled oats
• 2 tbsp unsweetened shredded coconut plus extra for garnish
• 1 tbsp vanilla protein powder
• 1/4 tbsp ground turmeric
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• toasted buckwheat and shredded coconut for garnish

For the layers:

• 1/2 cup blackberries
• 1/2 cup blueberries
• 1 cup unsweetened coconut yogurt

Instructions

• Place pineapple into a blender and blend until liquid.
• Place the pineapple and all remaining chia pudding ingredients into a bowl and mix until fully combined. Cover and place in the fridge for at least 4 hours or overnight for best results.
• Once the chia pudding has sat overnight, get your favourite glass jars ready for layering. Put a layer of pudding, followed by the coconut yogurt and then the fruit. Repeat the layers again, ending with the fruit. Top with a sprinkle of shredded coconut or toasted buckwheat if desired.

Notes

Bonus Tip: For turmeric lovers, sprinkle a little more turmeric in between the layers!

Tried this recipe?Mention or tag @melissa.torio