Turmeric is known for its anti-inflammatory properties.  But did you know that the bioavailability of turmeric is increased when you pair it with certain foods?

According to Harvard Health, turmeric is used to support symptoms of arthritis, asthma, bloating, digestive issues, liver problems, heartburn, headaches and many more! It has also been found to support fat metabolism and weight management.

So how do you get the most out of this wonder food? You pair it with healthy fats and black pepper – 

Try out this recipe to get all of the goodness needed from your wholesome drink!

INGREDIENTS:

  • 1 cup organic coconut milk
  • 1 tablespoon fresh turmeric root*, grated (or use approximately 1-2 teaspoons turmeric paste – *see below notes)
  • 1 teaspoon cinnamon
  • ½ teaspoon of vanilla powder or a dash of pure vanilla essence (optional)
  • 1 tablespoon grated fresh ginger root (or 1 teaspoon ground)
  • ¼ teaspoon ground cardamom (optional)
  • ½ – 1 tablespoon coconut oil
  • 1 teaspoon maple syrup (optional)
  • Pinch of black pepper

PREPARATION:

  1. Gently warm the coconut milk in a small saucepan. Watch that it doesn’t boil.
  2. Add turmeric*, ginger, vanilla, cinnamon and cardamom if using.
  3. Next, combine coconut oil with the mixture and gently heat together until melted. Use a wire whisk or stick blender to create foam. Continue to stir until frothy and heated through.
  4. Stir in maple syrup, if desired, but it might be sweet enough with the cinnamon and coconut milk.

Notes:

  • The turmeric taste is quite strong, so if you’re not sure, start with one teaspoon and build up.
  • To make the turmeric paste, combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the fridge for up to 5 days.
  • Watch out! Turmeric can stain, so be careful of any bench tops or clothes.

 

And here it is my friends, your delicious Golden Milk  recipe!

 

Love,

 

Tara

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