Turmeric is fast becoming a popular remedy for just about everything that ails you. It is particularly powerful as a wintertime cold and flu remedy. I have added some to just about every meal I have put together.
It is excellent to treat stiff joints and arthritis as well.
Turmeric in milk is a great option as well. The flavor is pleasant and offers a change from tea. Traditionally, turmeric milk has been used for colds, congestion, headache, and sore throats. Turmeric is a depression-fighter as well. Adding more to our diets is one great brain building strategy.
This milk is extremely simple. I use the ginger for flavour but it fights the same sorts of ailments. It’s critical in this mix to mask the bitterness of the turmeric and it brings health benefits to boot.
Black pepper intensifies the benefits of turmeric so make sure you do not leave it out!
- 2 cups of milk of your choice ( I like almond or coconut milk)
- 1 tsp turmeric powder (or 1/2 inch fresh turmeric thinly sliced)
- 1 tsp ginger powder (or 1/2 inch fresh ginger thinly sliced)
- 1/4-1/2 tsp. of black pepper.
- Organic Raw Honey, cinnamon, nutmeg to taste
- Place milk in a saucepan over medium heat.
- Add turmeric, ginger, and pepper. Stir well if you are using the dried spices.
- Let the milk begin to simmer — small bubbles will form on the sides of the saucepan. Stir.
- Allow to heat for another minute or two being careful not to let the milk overheat. Continue to stir at this point to get better heat distribution.
- Turn off heat, cover, and allow the mixture to sit for 10 minutes or so to improve the infusion.
- Strain the milk through a strainer if you have used fresh ingredients, as these can be re-used after rinsing.
- Serve warm.
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