It’s nearly the middle of March but here in Chicago (aka the tundra) there’s fresh snow on the ground with a ‘feels like’ temperature of 8 degrees. Jealous?
It’s incredibly anti-inflammatory and anti-bacterial to give you that glow from within. Fun fact: my mom is Indian so I’ve been eating/cooking with turmeric basically since birth and the flavor is something I love: earthy, a bit bitter, super warming.
Today I’m sharing my standard turmeric latte recipe because I’m obsessed with it and think you’ll love it too.
1 ½ c hot almond milk
1 tablespoon coconut oil
½ teaspoon turmeric (I use more because I like intense - play with it to see what you prefer)
2-3 pitted dates (or raw honey or pure maple syrup)
pinch of pink salt
pinch of black pepper (this helps enhance the absorbency of turmeric’s benefits)
Throw dates and milk into a small saucepan and heat until it’s simmering (not boiling). Pour into a high-speed blender (I’m team Vitamix all the way) along with other ingredients and blend until smooth and frothy. Other goods you can add in if you like being extra are: ashwagandha, tocos or collagen peptides.