Role in Health Support:manganese (Bone Production, Skin integrity, Blood Sugar Control, Protection Against Free Radical Damage, ). vitamin E (Protection Against Free Radical Damage, Protection Against Heart Disease, ). iron (Enhances Oxygen Transport, Supports Energy Production, ).
Turmeric is the vibrant orange-yellow spice affectionately known as the magic sword against inflammation, birthed in India and crowned centuries ago as one of the great dosha balancers in ayurvedic medicine. With all the healing benefits, you can taste the inherent goodness with each sip. It is just as delicious as it is nutritious. Drink up!
1 cup unsweetened almond or coconut milk
1 heaping tablespoon fresh turmeric root, grated (or use approximately 2 teaspoons turmeric paste – see below)
1 teaspoon cinnamon
1 tablespoon grated fresh ginger root (or 1 teaspoon ground)
1 tablespoon coconut oil
Raw honey or sweetener of choice to taste
Pinch of black pepper (optional)
To make the turmeric paste, combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the fridge for up to 5 days.
Gently warm the almond or coconut milk in a small saucepan. Do not boil. Add turmeric, ginger and cinnamon. Next, combine coconut oil with the mixture and gently heat together until melted. Use a wire whisk or immersion blender to create a foam. Continue to stir until frothy and heated through.
Stir in honey or sweetener of choice to taste. Sprinkle with cinnamon if desired. Sip, savor & enjoy.
The above graph is an indication of the percentages for each vitamin and mineral that the recipe provides for you. The numbers are the percentage of the Recommended daily intake, 100 means that is all you require for that vitamin or mineral for 1 day. *Note above percentages are based on USDA Figures, effects of cooking and juicing will affect these figures, use as a guideline only. For slow juicing Typically 20-30 percent is lost and 80-90% of the fibre is lost.