This is such an easy pick me up and an immediate immunity boost for the cooler months. Turmeric is an important spice in Ayurveda – the traditional medicine of India. It can be consumed by all the body types or doshas. Did you know that it really shouldn’t be sautéed in oil as the spice is sensitive to prolonged cooking periods, so sprinkle over slow-cooking vegetable dishes and curries. The Balinese make a tonic called jamu consisting of fresh or dried turmeric, lime juice and honey.
You can find a variation in my recipe here
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Restorative Ayurvedic turmeric, cardamom almond milk
Ingredients
For the milk
2 cups almonds, soaked overnight, strained
4 cups water
Then add
1 tablespoon grated fresh turmeric
1 tablespoon vanilla powder
2–3 teaspoons cardamom, ground
1 tablespoon coconut oil, melted
1 tablespoon maple syrup – optional
Good pinch of salt
Instructions
- Blitz together in a high-speed blender and strain through muslin (or a kava bag)
- Return strained mylk to the Vitamix jug
- Dehydrate or discard nut pulp
Then add
- Add remaining ingredients and blitz well until smooth and velvety
- Transfer to an airtight seeded jug and chill until required – or add to your favourite chai brew for a warming heart starter