Turmeric is the vibrant orange-yellow spice affectionately known as the magic sword against inflammation, birthed in India and crowned centuries ago as one of the great dosha balancers in Ayurvedic medicine. With all the healing benefits, you can taste the inherent goodness with each sip. It is just as delicious as it is nutritious.
1 cup unsweetened almond or coconut milk
1 heaping tablespoon grated fresh turmeric root (or use approximately 2 teaspoons turmeric paste—see below)
1 tablespoon grated fresh ginger root (or 1 teaspoon ground)
1 teaspoon ground cinnamon
1 tablespoon coconut oil or ghee
Raw honey to taste
NOTE: To make the turmeric paste, combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the refrigerator for up to 5 days.
GENTLY WARM THE ALMOND or coconut milk in a small saucepan over medium heat. Do not boil. Add the turmeric, ginger, and cinnamon. Add the coconut oil, combine, and heat together until the coconut oil has melted. Use a wire whisk or immersion blender to create foam. Continue to stir until frothy and heated through. Stir in honey to taste. Sip, savor, and enjoy.
Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).