Most of us had our fair share of holiday indulgences these past few weeks – overeating, drinking, taking naps and staying indoors to stay warm. Now that the New Year here, it’s time start eating right again and get back into shape. One of the resolutions on my list is to alter my diet and reduce the inflammation in my body. According to my dad, there are many things, both in our diet and environment, that can cause inflammation. He is a raw food vegan and a former Chinese herbalist who treats minor health issues with natural supplements and herbal extracts. Considering that he’s in his mid-70s without any ailments or major pain and isn’t on any medication, I consider him a pretty good source for this type of information. He has given me advice on different food products that help reduce inflammation and he was touting the health benefits of turmeric before it was all the rage.
Many pressed juice companies currently offer an anti-inflammatory drink with turmeric as one of the main ingredients. One of my favorite drinks with turmeric is the “Golden Milk” at Erehwon Natural Foods Market make with almond milk, turmeric, and other spices. It’s creamy and has lovely sweet spices, but it is pricey. Being that I am the recipe sleuth, I created my own version with the same flavor profile at a fraction of the cost. I used to buy my turmeric roots either at the Indian or Asian market but now you can find it at Sprouts and Trader Joe’s. Note that this recipe does require you to soak the almonds overnight, or you can purchase pre-made almond milk at the grocery store – just make sure it’s organic. Here’s to the beginning of a happy and healthy 2017. Enjoy!
Turmeric Almond Milk
2 cups of homemade organic almond milk (recipe below) or unsweetened almond milk
1 tablespoon of freshly grated turmeric
1/2 teaspoon of black peppercorns, crushed
6 cardamom pods, crushed
1/4 teaspoon of ground cinnamon, extra for serving
2 teaspoons of raw honey, optional
Freshly grated black pepper
1. In a medium saucepan, add the almond milk, turmeric, peppercorns, cardamom pods and ground cinnamon.
2. Stir and bring it to a boil over medium-high heat. Once it comes to a boil, turn off the heat. Let the spices steep for 5 minutes.
3. Place a small sieve over a glass bowl with a spout. Pour the steeped almond milk through the strainer. Add the honey if you’re using it.
4. Divide into 2 serving glasses or cups. Sprinkle some cinnamon, some grated black pepper and a pinch of sea salt. Serve immediately.
Homemade Organic Almond Milk
Yield: 4 1/2 cups
1 cup of organic raw almonds
4 1/2 cups of fresh spring water or filtered water
1/2 teaspoon of sea salt
1. Place the raw almonds, salt, and 2 cups of water in a bowl. Let it sit overnight.
2. The next day, drain the almonds in a colander and give them a good rinse.
3. In a large blender, add the almonds and 4 1/2 cups of fresh spring water. Blend on high speed for about until smooth, about 2 minutes. (Make sure your blender can handle all the water and almonds, otherwise, blend in 2 batches.)
4 . Once the almond milk is ready, pour into a chinois or a fine mesh sieve over a large bowl.
5. Transfer the almond milk to a glass jug. You can add a little vanilla extract or almond extract for more flavoring. The almond milk keeps in the refrigerator for up to 3 days.