Turmeric is all the rage these days, but has been a staple spice in ancient food cultures for centuries. Growing up in South Africa, I can recall my mum and oma using turmeric extensively in curries. When my brother or I caught a cold, mum would whip up some hot turmeric milk which was very heart warming and soothing. I only recently realised the significance of this underrated spice which contains an active compound called curcumin which has now been subject to numerous scientific studies related to gut health, depression, cancer, immunity etc. The biological activity of curcumin has been show to be greatly enhanced when consumed with pepper and fat. Hence, combining turmeric with eggs or milk/ nut milks is highly beneficial.
Turmeric Milk Recipe
250ml of A2 milk or nut milk (eg. coconut, almond, cashew)
small pinch of black pepper
small pinch of cinnamon
1/4 teaspoon Organic Ginger Powder
1 cardamon pod
1/2 tablespoon Raw Organic Honey
1) Mix spices together in a small bowl.
2) Pour milk/nut milk into a saucepan.
3) Add spice mix to milk/ nut milk and mix well.
4) Gently heat milk to just before boiling ( there should be no skin formed on surface).
5) Add honey and mix well.
6) Pour into a mug and sip while warm.
Hope you enjoy this recipe, which I still give to my kids when they are coming down with a cold.