Turmeric is food gold (pun intended 😉)
This spice has been used in Indian cooking for centuries. The West has recently discovered it’s brilliance and come up with many versions of the beloved Indian ‘Haldi Doodh’. From Turmeric Lattes to Golden Mylk, it’s been given a lot of avatars.
I like to keep it simple and include it in some form daily – either in green juice or a moringa shot or this gorgeous tonic. The recipe below is for the basic tonic which can be used in the following ways or however you like:
- Shot: I make a tall shot of it and squeeze in half a lime + some sea salt.
- Green Juice mixer: You can do half a glass of green juice + half a glass of the tonic.
- Turmeric Tea: Warm 1 cup of the tonic and blitz with 1/2tbsp coconut oil in a blender.
- Latte: froth up your milk of choice & add a shot of this into it.
Turmeric has numerous health benefits when consumed. The two main things that lead to all those benefits are: (a) It’s anti-inflammatory, (b) It’s anti-oxidant rich. Read: aids digestion, boosts immunity, may relieve pain. Enough said! You can consume this first thing in the morning, or as a warm night cap before bed. Best consumed in winters and monsoons or when you feel a cold coming on.
Turmeric Tonic
INGREDIENTS:
- 750ml water
- 2.5 inch piece of fresh turmeric root
- 1 inch piece of ginger root
- 1/2 tsp pepper
METHOD:
- Place all the ingredients in a blender.
- blitz till the turmeric and ginger are broken down.
- Sieve into a container and store in the fridge. Heat before drinking if desired.
- Stays well in the fridge for 3-4 days
Note: Don’t skip the pepper as it is essential for the absorption of Curcumin which gives turmeric it’s super properties.
