Recipes

Recipe by House Chef, Abbie Leeson

Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Pumpkin Pie Chia Pudding

PREP: 5 MIN | COOK: 3 HRS | SERVES: 2-3

This creamy chia pudding delivers all the cozy flavors of pumpkin pie without the fuss. With pumpkin, warm spices and a splash of ginger juice, it’s a simple make-ahead breakfast that feels indulgent yet wonderfully nourishing.

ingredients

1 cup canned pumpkin
1 cup full-fat coconut milk
3 tablespoons chia seeds
1/2 teaspoon cinnamon
1/2 teaspoon The Ginger People® Ginger Juice
1/4 teaspoon vanilla extract
1/8 teaspoon nutmeg
2 teaspoons maple syrup
Pecans, chopped (optional)
Sprouted pumpkin seeds (optional)

directions

Mix together all ingredients.
Place in the fridge for at least 3 hours.
Top with pecans and/or sprouted pumpkin seeds and serve.

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."