Sometimes you just need a hot milky drink. This one is designed as a way to enjoy a drink WHILST getting a fabulous infusion of superfood ‘spice’ benefits.
I am using homemade almond milk, but do use whatever plant-milk you have available. Different kinds of milk will yield slightly different results, so experiment and see what works best for you.
I am embracing the wonders of dried turmeric in this, but if you can get the ‘fresh’ root then feel free to use that instead. Of course, fresh ginger makes a star appearance in this recipe to help balance the flavours, along with my good old faithful zingy, freshly ground cardamom pods. I think you’ll love it!
Since I am ALWAYS going on about ginger and cardamom, today I am going to talk about turmeric and it’s very welcomed powerful benefits…
Turmeric is one of the most beneficial spices for health and wellness, featuring regularly in my culinary creations. With it’s peppery, playful and somewhat bitter flavour, it comes into its element in a myriad of exciting dishes, especially when combined with other gentle spices and elements.
Turmeric is usually responsible for the rich, golden colour that you so often see in curries and spicy dishes. However, one of the reasons I rate it so highly is for its powerful health benefits. It has been proven to be just as powerful as pharmaceutical drugs but WITHOUT the side effects.
The health benefits of turmeric in brief
It’s well known that turmeric…
- promotes healthy joint function
- encourages glowing, clear skin
- works as a powerful anti-inflammatory
- encourages a healthy heart
- improves memory
- supports the digestive system
- is a powerful antioxidant
In fact, the list of benefits is remarkably long. There are reams of studies available online to show the effectiveness of turmeric (although unfortunately a lot of the studies have been done on animals).
This amazing spice has been used successfully in Ayurvedic and Chinese traditions for thousands of years and more recently in many other traditional cultures. It is well and truly, tried and tested! For in-depth reading on turmeric, along with studies and links, check out this free publication here:
Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition.
Chapter 13: Turmeric, the Golden Spice by Sahdeo Prasad and Bharat B. Aggarwal.
One of the primary healing agents in turmeric is thought to be derived from it’s yellow/orange pigment curcumin. Many people use curcumin in isolation with admirable benefits. However, in true holistic style, I feel that for daily purposes, using the ‘whole’ turmeric spice, in fresh or ground form, is optimal for ongoing health and wellness.
Turmeric recipes galore “Let Food Be Thy Medicine”
Hypocrates totally had the right idea when he said: “Let food be thy medicine”… Personally, I love to know that every bite I eat is enriched with nutritional goodness.
This recipe is a great way to show you how easy it is to incorporate this delicious spice into your cuisine.
Please do watch my video for a super helpful step-by-step visual guide on how to make this…
- 1/2 teaspoon ground turmeric (or use fresh)
- 1/2 inch cubed (approx) fresh ginger
- 8 cardamom pods
- Twist of black pepper
- 1 heaped teaspoon coconut sugar
- 1 teaspoon vanilla extract
- 100ml water
- 300ml almond milk (or alternative)
- Please do check out my video above for a helpful way to see how this is made.
- Crush the fresh ginger with a pestle and mortar (or finely grate it).
- Crush the cardamom pods, remove the pods and crush the seeds with a pestle and mortar (or use a quarter of a teaspoon of pre-ground cardamom).
- Add the water, turmeric, ginger, cardamom, pepper, coconut sugar and vanilla to the pan and bring to the boil. Once boiling, turn the heat down to allow it to simmer for a couple of minutes. This draws the flavour out of the spices.
- After two or three minutes add the almond milk (or other plant milk). Cook until it starts to gently bubble around the edges. You don't want to heat it more than this if you can help it, because the milk might separate (if it does separate, then just add extra milk once served and it will be fine).
- Strain with a tea strainer.
- Serve immediately adding extra milk if needed.
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