Turmeric has been used as an Ayurvedic medicine and an Indian spice for thousands of years. It offers many health benefits and is a potent anti-inflammatory as well as anti-oxidant. It is known to lower cancer risk and slow the progress of Alzheimer’s. Recent research has proven it supports brain and joint health as well as significantly reduces inflammation. This milk is a powerhouse of anti-inflammatory properties using black pepper, which contains multiple essential nutrients, and is used to calm digestive issues. I like to drink this yummy milk warmed just before bed.
Here’s the recipe!
Turmeric Milk
3 cups almond milk
4 ounces canned coconut milk (full or reduced fat)
1 1/2 teaspoons turmeric powder or 1-inch fresh turmeric root, peeled
1/2-inch piece ginger, peeled
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
2 tablespoons maple syrup
Pinch of black pepper
Blend all ingredients together in a blender till smooth. Store in an airtight container in the fridge for up to 4 days.
Recipe by Kris Carr