Turmeric is one of my favorite spices to cook with. Aside from just adding incredible flavor to an otherwise bland dish turmeric is a tremendous anti-inflammatory that has been used for thousands of years to prevent and treat a broad array of health conditions, from cognitive challenges all the way to cancer. It is jam packed with health benefits, but is also a cherished spice that is safe enough to eat every day (as it is in many regions of India and eastward.) The simple tonic below is refreshing to sip and a great way to start healing your body with food. I hope you enjoy this tasty wellness booster as much as we do!

Prep time: 12 hours (overnight)
Servings: 4
Vegan and Gluten-free


    • 1 cup mixed raw almonds and cashews
    • 4 Tsp. grated fresh turmeric (or 2 Tsp. ground turmeric)
    • 2 Tsp. grated fresh ginger (or 1–2 Tsp. ground ginger)
    • 2 Tbsp. maple syrup
    • 1 Tsp. vanilla extract
    • 4 cups filtered water
    • ¼ Tsp. sea salt
    • Pinch black pepper


  1. Place the nuts in a bowl, cover with filtered water, and soak for 12 hours (in the morning or overnight).
  2. Drain and rinse the nuts, discarding the soaking water.
  3. Add them to a blender along with the rest of the ingredients. Blend on high speed until completely smooth.
  4. Taste and adjust the spiciness and sweetness to your liking by adding more ginger and/or maple syrup .
  5. Strain the turmeric milk through a nut milk bag or a piece of cheesecloth or a fine-mesh sieve, and store in the fridge in a large glass carafe with a lid/stopper.
  6. The tonic can keep for a few days in the fridge, if sealed.
  7. Serve either cold or gently warmed up. 

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