THE MIRACLE OF TURMERIC

Turmeric milk (haldi doodh) traditionally comes from Ayurvedic practices and is prevalent in Indian culture and cuisines.

In its simplest form, it’s a combination of warm milk and turmeric. Most traditional recipes will combine the turmeric with whole cow’s milk, but with our spin on this delicious original, you can substitute with any milk that suits your lifestyle best.

Whether that be unsweetened almond milk, cashew milk, oat milk or any other milk you enjoy!

You can also add other components, such as herbs, spices and sweeteners to enhance the taste, as well as the nutrient density after it's been warmed through.

Antioxidants, anti-inflammatory chemicals, healthy fats, manganese and iron are all present in this turmeric milk dish.

The components interact together in a synergistic manner to assist and boost one another.

MAJOR BENEFITS OF TURMERIC 

ANTIOXIDANTS

Curcumin is the yellow pigment in turmeric and it contains a lot of antioxidants and anti-inflammatory qualities.

Antioxidants with this level of potency can lessen the risk of illnesses, including cancer.

ANTI-INFLAMMATORY

One of turmeric's most well-known and researched characteristics is its anti-inflammatory property.

The curcumin component has been found to lower inflammation in the body, which may help lessen the risk of many chronic diseases.

MANGANESE

Manganese, a mineral with anti-inflammatory properties, can also assist to protect your bones and prevent osteoporosis.

It also aids in the production of connective tissue and fat and carb metabolization.

THE RECIPE

1) Prepare a small pot with milk and set it over medium heat.

2) Add a touch of black pepper (which increases in the absorption of curcumin by 2000%), a sprinkle of cinnamon (another anti-inflammatory) and your sweetener of choice.

3) Bring down to a low simmer for 10 minutes to allow flavors to blend, then serve.