Turmeric Mylk

You’re probably familiar with this bright yellow spice thanks to your favourite Indian curry or Asian dish, but did you know that turmeric is renowned in traditional Indian medicine as a one of the most powerful natural anti-inflammatories going around!  It’s even caught the attention of conventional medicine who have started researching it’s amazing healing properties, including its potential effect on cancer and inflammatory based diseases. Turmeric also acts as a natural liver detoxifier and helps to regulate healthy metabolism and digestive health, as well as skin, respiratory and joint disorders.  Unfortunately turmeric has very poor oral bioavailability, meaning the body cannot access it’s healing compounds, so in order to reap the benefits, you need to add black pepper to activate the therapeutic compounds in the turmeric.

What you’ll need…

¼ cup turmeric powder

½ tsp. ground black pepper

½ cup filtered water

1 cup unsweetened almond or coconut milk

1 tsp. virgin coconut oil

1 tsp. rice malt syrup or 2 – 4 drops of stevia ( I recommend avoiding overly sweetening so you don’t encourage sugar cravings)

How to make…

To first make the turmeric paste, add the turmeric, pepper and water to a small saucepan and heat on a medium to high setting. Stir to combine until a thick paste forms.

Allow the mix to cool then transfer to a small glass jar.

To make the turmeric latte, add the milk, coconut oil and 1/4 tsp. of the turmeric paste to a small saucepan and heat on a medium setting, while stirring, being careful not to boil the milk. Add the rice malt syrup or stevia. Use a hand held stick blender to froth the milk like a latte consistency, or if you have a coffee machine, transfer the mix to a jug and froth using the milk steamer on your coffee machine. – just be sure to wipe it down immediately as turmeric can stain easily!

Serving size – 1 cup 

Sally’s Tips… store the turmeric paste in the fridge for up to 3 weeks.