Turmeric is a yellow spice most often associated with Indian food, curry and yellow mustard. It is a very powerful anti-inflammatory that can safely quash pain and swelling. It contains a powerful, non-toxic compound called curcumin. Studies found that turmeric’s anti-inflammatory effects are on a par with potent drugs such as hydrocortisone and Motrin, but yet having none of their side effects.
1 cup almond or coconut milk (unsweetened)
1 tsp fresh ginger, peeled and grated or very finely chopped
1/2 tsp dried turmeric
dash of black pepper (to increase absorption)
1 tsp organic coconut oil (increases absorption)
5 drops liquid stevia or 1 tsp raw honey
Cinnamon for garnish
- Gently warm the almond or coconut milk on the stove with the ginger.
- Pour milk into a mini blender like a Nutribullet or into a glass jar or measuring cup where you can whisk the ingredients together
- Add the remaining ingredients except the cinnamon
- Blend or whisk the mixture on high speed, enough for the oil to emulsify, which creates a creamy and rich consistency
- Pour into a cup and sprinkle with cinnamon