In the healthy kitchen we use turmeric in many ways, sweet and savory. You may have heard “golden milk” referred to in the media lately – its definitely had a moment to shine! We used it in a class recently, and received rave reviews from our students. It’s the perfect time of year for the sweet and spicy beverage, and you can serve it up cold, warm or hot!
Turmeric is a popular spice right now and for the right reasons. In research the curcumin (the active ingredient in turmeric) is showing to be an anti-inflammatory, anti-carcinogen, and anti-bacterial. It is used in a food form and supplement form for many people dealing with inflammation issues. It is important to note that in order to increase the bioavailability, you need to have a healthy fat and black pepper within the recipe or meal that you are eating turmeric. In this case, we used the coconut milk for the fat and put in a pinch of black pepper. Enjoy!
- 1 ½ cups Coconut Milk
- 1 ½ Cups Almond Milk – Plain, Unsweetened
- 1 ½ Tsp Turmeric
- 1/4 Tsp Dried Ginger
- 1 Cinnamon Stick
- 1 TB Coconut Oil
- Pinch Ground Black Pepper
- 1 TB Maple Syrup
Put all the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for about 5 minutes. Remove the cinnamon stick and serve.