14 May Turmeric Ginger Latte
All of us encounter inflammation either directly from our environment (sedentary lifestyle, smoking, pollution, alcohol, xenoestrogens), diet (highly processed foods and food additives), or through inflammatory producing activities such as stress or excessive exercising. This Turmeric Ginger Latte (aka Goldyn Mylk) is a wonderful anti-inflammatory elixir combining and an excellent daily addition to help fight inflammation.
The two powerhouse ingredients are turmeric and ginger which both have been used in Indian and Chinese medicine for centuries as potent anti-inflammatory agents. In this recipe black pepper is added to help increase turmeric’s absorption. Numerous research supports the value of tag-teaming turmeric and black pepper as a means of increasing their antioxidant power. Science suggests this mixture of spices can offset oxidative damage which may be beneficianl in reducing artery damage risk and other age-related chronic diseases.
It’s likely that most aromatic herbs, particularly those stable in heat, can have this same effect. So try and load up on ginger, turmeric, black pepper, cinnamon, rosemary, garlic, and anything else you enjoy!
INGREDIENTS
Makes 1 serving
- 1 cup fresh cashew, coconut, or almond milk (organic cow’s milk will work fine too if you’re not allergic)
- ½ teaspoon ground turmeric or 1 heaped teaspoon peeled and finely grated fresh turmeric root
- ½ teaspoon ground ginger or 1 teaspoon peeled and grated fresh ginger root
- 1 tsp flax oil or 1/2 tsp MCT oil or 2 teaspoons raw coconut oil (consume coconut oil sparingly and avoid if you have high cholesterol)
- 1 teaspoon cinnamon (use some as garnish)
- 2 teaspoons raw unpasteurized honey (adjust to your liking)
- Pinch of sea salt (Malden sea salt flakes add a wonderful flavor)
- Pinch of black pepper (ideally 1/8 tsp of black pepper to every 1 tsp of turmeric is suggested, you can start with less and work up to this amount to give your taste buds time to adjust)
- Optional:1/4 teaspoon vanilla extract
DIRECTIONS
- To make cashew milk soak 1 cup raw organic cashews in water for 30 minutes. Strain cashews and place into high-speed blender. Add 4 cups filtered water, a tablespoon of honey or 1 pitted medjool date, and a pinch sea salt. Blend on high for 1 minute. Pour into a glass jar and store in refrigerator for up to 1 week. Make sure to shake prior to using because particles will settle.
- To make the latte, pour 1 cup fresh milk into a small saucepan. Add turmeric, ginger, vanilla, honey, and sea salt. Whisk together. If you want it extra creamy add the coconut milk as well. Heat the mixture over medium-high heat. Begin whisking to froth the foam and reduce heat to medium-low when mixture beings to simmer. Try to keep the mixture from boiling. Continue whisking until the foam thickens. The turmeric and ginger also thicken the milk, giving the drink a creamy texture.
- Remove from heat and pour into your favorite cup. Enjoy!
Resources: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4487614/