1 cup coconut or almond milk
1/4 tsp ghee or coconut oil
1/4 tsp turmeric paste*
1 cinnamon stick or 1/4 tsp ground cinnamon
3-4 thin/thick slices (whichever you prefer) fresh ginger or 1/4 ground ginger
honey (optional) note: sometimes the coconut /almond are a bit sweet already, so I suggest you taste before adding)
1 mug (handless recommended)
Pour all the ingredients into a sauce pan and heat to a simmer stirring continuously. Let simmer for a minute. Then pour into your mug.
* Turmeric Paste:
1/4 cup turmeric powder
1/2 cup water
2 tbsp + 2 tsp Cold Pressed Coconut Oil, or Virgin/Extra Virgin Olive Oil
1-2 tsp freshly ground black pepper*
Bring the turmeric and water to a boil, then lower the heat and simmer until you have a thick paste. This should take about 7-10 minutes and you may need to add additional water along the way.
Add the freshly ground pepper and oil at the end of cooking, when the turmeric and water mixture has cooled down to just warm. Stir well to incorporate the oil and allow to cool.
*If you cannot tolerate black pepper, omit it, yet note that even though the absorption of turmeric is enhanced by cooking the paste, it is less effective without the pepper.
Keeps in the refrigerator for at least two weeks.
Turmeric is a life spice. Its antioxidant orange paints away the pain of inflammation. It reboots the brain and soothes the skin of youth and age. Wrap your hands around this cup of tea and contemplate the possibilities of your new day.
A Turmeric Tale
Many years ago
A temperamental spirit was born
Barefoot and wild, roiled and riled
Emotion and thought yet to discern
Tossed on churning waters of Time
Waves of days and pains of age
sculptured a Was and an Am,
Going to Be had yet to take shape
Curling up stubborn sleeves of adult
I hesitantly fold childhood away
in a walk-in closet of changing truths
Reality drops in disarray
as autumn begins
in the gust of a wind
A symphony of color composes the sky
While militant memories
prepare their goodbyes