Hey lovers...so as you know, there is a much greater awareness for health and well being these days. With the rising numbers of illness and cancer cases, it's essential to not only eat healthy, but also to know what we are putting into our bodies. Were are less and less in control of the quality of produce, and less aware of the source of the product. It's as important to know what you putting IN
to your body as it is, the products you are putting ON to your body.

Today I'm sharing a recipe for Tumeric Milk, you'll also see it online as Golden Milk, via McKell at Nutrition Stripped.

Traditionally Turmeric Milk comes from many Ayurvedic practices and medicine in Indian cultures. Turmeric is nothing new to Eastern cultures, in fact it’s been known as a “healing spice” used to help anything from sore throats, colds, flus, stomach aches to wound healing, abrasions/skin issues due to it’s antibacterial and antimicrobial properties. It's packed with anti-inflammatories and anti-oxidants. You can read an article title Science confirms Tumeric is as effective as 14 drugs here. 

Turmeric milk is not only high in antioxidants, anti inflammatory compounds, healthy fats (especially when using coconut milk), but also manganese and iron (found in turmeric). In traditional recipes, which include peppercorns, actually enhances the absorption of curcumin (the main component found in turmeric) in our bodies. The ingredients in this recipe actually work in a synergistic fashion, which is fascinating!

TURMERIC MILK

Prep time: 5 minutes
Serves 2

A classic comforting warm and boldly spiced turmeric milk with a hint of sweetness.

INGREDIENTS

• 2 cups of homemade almond milk
• 1 tablespoon local honey, optional
• 1 tablespoon coconut oil, optional
• 1 teaspoon ground turmeric
• 1 cinnamon stick or 1 teaspoon ground cinnamon
• small pinch of black pepper and grated ginger (fresh is best)

INSTRUCTIONS

1. Simply pour all ingredients into a small saucepan and bring to a light boil, whisk to combine ingredients. Reduce heat to low and simmer for up to 20-30 minutes.
2. Strain the milk if you have large pieces of ginger, cinnamon, peppercorns, etc. To serve, add honey or a dash of cinnamon.
3. Enjoy warm is best!

Notes

* You may use whatever milk you prefer: I recommend coconut or almond milk.
LOWER SUGAR // use stevia to sweeten

MAKE IT A LATTE!

Using a blender: simply add all ingredients into the blender + 1 tablespoon of coconut oil and blend for about 1 minute. It gets beautifully frothy!

SUBTLE VARIATIONS

• Add 2-3 whole cardamom pods while boiling
• Add 2-3 whole black peppercorns
• Add 2 tablespoons coconut oil
• Add more honey or maple syrup to sweeten
• Add vanilla extract to taste