Turmeric is known in Ayurvedic medicine as a healing spice, used to treat an array of ailments from sore throats, headaches & indigestion to arthritis & irritable bowel syndrome.
Native to India, it was first cultivated around 3,000 BC & was widely used then – as it still is today – as a medicine, in cosmetics & cooking.
It’s key compound, curcumin, is rich in antioxidants & contains antibacterial, anti-inflammatory & even antiseptic properties for the treatment of wounds.
An anti-inflammatory, antibacterial & detoxifying elixir to aid digestion & rebalance the soul…
Just add 1/2 tsp of turmeric & a pinch of sea salt to a 1 cup of milk, microwave until warm & add a pinch of cinnamon & honey to taste.
- 2 cups almond milk or coconut milk
- 1 tsp ground turmeric
- 1 cinnamon stick or 1 tsp ground cinnamon
- pinch of black pepper
- 1/2 tsp grated ginger or pinch of ground (fresh is best)
- 1 tablespoon local honey (optional)
- 1 tablespoon coconut oil (optional)
- add everything to a saucepan & whisk gently
- heat until just below boiling, then turn down to barely simmering for 20 mins
- strain if you’ve used whole spices, pour into a mug
- add honey & a pinch of cinnamon to taste. Enjoy warm!
- 2 crushed Cardamon pods
- 2 black peppercorns
- 1 clove
- 1 split vanilla pod
Even if you’re an almond milk ‘virgin’, once you’ve infused it with the spice & tasted it, you’ll be hooked!
This will warm you from the inside on cold days or relax you before bedtime…
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