There's no doubt my muscles work overtime. Practicing yoga 6-7 days a week, a full teaching schedule, paired with a love for long walks and running around with my aussie can have my body feeling like a block of concrete if I don't find ways to thank it for all it does. I'm a big believer in food as medicine and will do just about anything to avoid trips to the doctor or medication. Our bodies are made of things wild and free, so there shouldn't be anything outside of nature we need, right? This mindset keeps me on the lookout for ways to make my diet not only a way to fuel my active life, but heal the aches and pains that come with it.
I'll never forget my first turmeric experience. I was sitting with my legs bound up in lotus, drinking a tonic by my favorite local beverage company, Goûter, cleverly named "Stretch". Moments after I'd gulped down the entire drink I feltl my hips melt down to the floor and my muscles relax. It was magical. From that point on I knew turmeric and I were going to be the best of friends.
This Turmeric Milk recipe is great for the winter months or any time you are craving a warm, soothing drink. It's highly comforting and the blend of spices give your system a great little kick. Think of it like a healthy hot coco except the coco is orange and has the healing power of almost every drug in the medicine cabinet.
- 1/2 cup almonds, soaked overnight
- 2 cups purified water
- Nut milk bag
- 1 teaspoon grated fresh turmeric
- 2 pinches ground black pepper
- 1 tablespoon maple syrup or sweetener of choice
- 1 tablespoon coconut oil
- 1/4 teaspoon cardamom pods
- grated fresh ginger to taste
- 1 teaspoon cinnamon, plus a sprinkle for garnishing
- Soak your almonds. Place a cup of almonds in a container and cover completely with water. Let these soak overnight. When ready to use, drain and rinse.
- Make the almond milk. Put the almonds and purified water in a blender and blend till completely combined. (Should be watery.) Use a nut milk bag to strain the liquid into a bowl.
- It's turmeric time. Pour the almond milk into a sauce pan along with all of the ingredients and bring to a boil. Once boiling, reduce the heat and allow the milk to simmer anywhere from 10-30 min. The liquid will begin to thicken the longer it simmers.
- Serve. If you'd like, strain the milk to remove any left over pieces of ginger, turmeric, and cardamom. Pour into a mug and finish it off with a sprinkle of cinnamon. (Makes about 2 servings.)