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)
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
- Place the nuts in a bowl, cover with filtered water, and soak for 12 hours (in the morning or overnight).
- Drain and rinse the nuts, discarding the soaking water.
- Add them to a blender along with the rest of the ingredients. Blend on high speed until completely smooth.
- Taste and adjust the spiciness and sweetness to your liking by adding more ginger and/or maple syrup .
- 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.
- The tonic can keep for a few days in the fridge, if sealed.
- Serve either cold or gently warmed up.