It's week #17 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week. Turmeric is a spice that is well-known for its potential health benefits. I came across this recipe on the Wellness Mama website (wellnessmama.com).
What I like about this recipe (besides the fact that it's healthy):
It's an easy and delicious way to consume more turmeric.
It's a cozy, warm, aromatic beverage that "smells like French toast," according to my kids. :)
It's not overly sweet.
You can mix up a big batch, keep it in the fridge, and warm up a cup when you want it.
What I ended up using/doing:
2 cups milk of choice. I used cashew milk. Note: I prefer to make cashew milk in my Vitamix by blending one cup of cashews (soaked in water for a couple hours beforehand) with about 7 1/2 cups water (after the cashews, I add water to the blender until it reaches the 8-cup line and blend on high until smooth). You can add more or less water, depending on the thickness/creaminess you desire.
1 tsp ground turmeric
½ tsp ground cinnamon
pinch of ground black pepper
¼ tsp ground ginger
pinch of cayenne pepper (optional)
Pure maple syrup to taste. I used 2 tsp.
The original recipe recommends blending the above ingredients in a high-speed blender until smooth, then heating (but not boiling) the mixture in a saucepan on the stove.
Please note that turmeric's golden pigment can stain counters, containers, and clothes. I didn't want to stain my blender, so I just put the above ingredients into an air-tight container and shook it until well-mixed.
I microwaved individual cups of the mixture, using a low power-level setting, being careful not to boil it.
The original method likely yields a smoother mixture, but the convenience was worth it to me. :)
This post was originally published on April 28, 2018.