Turmeric Latte

Turmeric Spice Latte recipe
serves 1

Make reducing inflammation a calming part of your daily routine with this Turmeric Spice Latte. Turmeric teas and milks have been popular for centuries in places like India and Japan and they are just starting to pop up in coffee shops around the U.S. The presence of fat (coconut oil) and black pepper in this recipe actually increase the bioavailability of the turmeric, so don’t skip them. You can play around with how you serve this, either blending like I do here or straining out any solids for a more gently flavored brew. Feel free to sub in 1/2 teaspoon of powdered, dried turmeric and/or ginger as well if you don’t have fresh. As always consult a doctor when it comes to using food as medicine or consuming unfamiliar ingredients.

1 cup unsweetened almond milk (my homemade recipe is below)
1 teaspoon grated fresh turmeric (peeled)
1 teaspoon grated fresh ginger (peeled)
1/4 teaspoon ground cardamom
pinch of black pepper
pinch of sea salt
1 teaspoon coconut oil
1 teaspoon coconut sugar or honey (optional)

1. In small pot, gently simmer almond milk, turmeric, ginger, black pepper, and cardamom for 5-10 minutes.

2. Transfer mixture to blender and add coconut oil and coconut sugar if using. Blend until smooth and frothy. Serve garnished with more black pepper.

*Homemade Almond Milk recipe
makes 3 cups

1 cup raw almonds
3 cups filtered water
optional flavorings: pinch of sea salt, 1 teaspoon maple syrup

1. Soak almonds in plenty of cold, fresh water for 12-24 hours.

2. Drain off water. In a high powered blender, combine almonds and 3 cups filtered water and blend for 2-3 minutes until very smooth. Strain through a nut milk bag or a few layers of cheesecloth and add sea salt and maple syrup if using. Store in the fridge for 2-3 days.

Ayurvedic Chai

Ayurvedic Chai
makes 1 cup

This tea uses warming Ayurvedic spices to help you feel warm and nurtured during the cold, dry part of winter.  If you know your dosha, you can customize your tea to better suit your body type.  Take a dosha quiz here.  Since this tea is intended for Fall and Early Winter, it is perfect as-is for Vatas, since those are the Vata seasons.  Kaphas should use less/no sweetener and can add extra ginger and turmeric for pungency and bitterness.  Pittas can go easy on the warming spices but can enjoy this on a cold winter day.  Kaphas can add black tea to this, although Vatas are better off using Rooibos which is less drying and Pittas should be cautious to not go overboard on caffeine.

1.5 cups of almond milk
1 cinnamon stick
4 cardamom pods
4 cloves
2 black peppercorns
3 slices of fresh ginger
1 rooibos tea bag or 2 teaspoons loose rooibos tea
1 teaspoon coconut oil (optional)
Honey or coconut sugar to sweeten

1. In a small pot, heat almond milk with cinnamon, cardamom, cloves, peppercorns, ginger, and rooibos for 10-15 minutes.  Simmer longer if you like more spice.

2. Strain spices and whisk in coconut oil.  Use an immersion blender to emulsify if you find that whisking doesn't totally incorporate the oil.  This will make it frothy like a latte.  Sweeten to taste and serve immediately.  

Bitters and Soda

Bitters and Soda
1 serving

Bitters and soda is my new go-to drink when I don't feel like drinking and don't want whatever sugary soda or mocktail is available.  Originally used medicinally, bitters are considered digestive aids and are infused with powerful plants.  This drink will be fizzy, lightly flavored and very herbal.  You can add a splash of simple syrup too if you just can't go totally bitter.  Bitters are easy to make at home too--just get a super high proof alcohol drop herbs, spices or roots into it and wait (rosemary + cinnamon + orange peel is a great holiday combo).  Note: this mocktail isn't totally alcohol free--see my note in the full post.

10+ dashes bitters of choice (I used Hella Bitters Ginger Lemon)
8 ounces club soda
slice of lemon

1. Fill a tall collins glass with ice.  Add bitters, soda and lemon. Stir and serve immediately.  

Lemon Ginger Turmeric Infusion

Serves 1

Try drinking this infusion first thing in the morning about 30 minutes before breakfast. Ginger is thought to settle the stomach and improves digestion and turmeric is a powerful anti-inflammatory. If you can't find fresh turmeric, just use a pinch of the powdered spice. As always, consult you doctor when it comes to using food as medicine.

1 lemon
1-inch piece of ginger (unpeeled), sliced
1/2 inch piece of fresh turmeric, sliced
1 1/2 cups of water

1. Using a vegetable peeler, peel two strips of zest off of the lemon and place the strips in a small pot.  Add the ginger and tumeric.  Cover with the 1 1/2 cups of water and put over heat.  Let simmer for 10 minutes.

2. Cut the lemon in half and squeeze the juice from one half into a mug. Pour the ginger-and-lemon-infused hot water through a strainer into the mug.  Find a cozy corner and enjoy.