Turmeric is a root from the ginger family and native to South-east Asia. Both the whole fresh root as well as the powder form provide a source of fiber, nutrients like manganese, iron, vitamin B6 and copper and a yellow colour known for staining fingers. This spice has been used for centuries in Ayuvedic medicine to treat a variety of ailments and today you can find all forms and varieties at the health food store. More recent human studies confirm it has strong anti-inflammatory, anti-oxidant, anti-microbial, liver-protective and anti-cancer effects. These actions stem from an extract called curcumin, which can be purchased in supplement form.

A daily dose of ½ to 1 teaspoon of ground turmeric with a pinch of ground black pepper is enough to get you started on achieving curcumin’s many health benefits.

Here is a delicious beverage you can have this Fall and Winter to keep you warm and well:

TURMERIC MILK*

INGREDIENTS

• 1 cup light unsweetened plain coconut/soy milk
• 1 cup unsweetened plain almond milk
• 1 ½ teaspoon ground turmeric powder
• ¼ teaspoon ground ginger or 1-2 tablespoons fresh grated ginger
• ¼ teaspoon ground cinnamon or 1 whole cinnamon stick
• ¹/₈ teaspoon ground black pepper
• Optional sweetener of choice (i.e. pinch of stevia or xylitol or 1 teaspoon of honey or maple syrup to taste)

INSTRUCTIONS

1. In a small saucepan, add each cup of plant-based milk, ground turmeric, ginger, cinnamon, and black pepper.
2. Whisk to combine contents while warming over medium heat. Heat mixture until hot to the touch but not boiling (about 4 minutes), while whisking frequently.
3. Turn off heat and whisk in sweetener of choice to taste. Add more turmeric or ginger to intensify flavour if desired.
4. Divide mixture between two mugs, serve and enjoy! Turmeric milk is best when fresh, and leftovers can be stored covered in the refrigerator for 2-3 days. Reheat until hot on stovetop or in microwave.

*Recipe adapted from minimalistbaker.com

Tehsina Jaffer, CCNM ICC Naturoapthic Intern