Winter Warmer: Anti-InflammatoryTurmeric Mylk

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turmericmylk

Image courtesy of Rob@ http://www.healthspan.co.uk/

I’ve already mentioned how much I love turmeric and have included lots of turmeric recipes on the blog already. Today is the perfect anti-inflammatory recipe: a warming blend that can be served cold or warm.  It provides anti-inflammatory benefits, iron and magnesium.The cashews make it high in fat but an extremely nutrient-dense drink. 

A note about Ingredients

  • You can use store-bought cashew milk or make your own (note, if you do this avoid ones with carageenan added as this can irritate the gut. I’d recommend Plenish or Rude Health) 
  • If buying them then stock up in bulk. I have mentioned bulk buying nuts in my Poundland haul post and That Protein also do bulk cashews (you can get 20% off with my code here) I then use my trusty Nutribullet and it does a decent job of blending them if they’re presoaked (which will not only make them easier to blend but also easier to digest as it breaks down the phytic acid- which can interfere with absorbing the amazing benefits of cashews.)
  • Adding black pepper helps the absorption of turmeric and shouldn’t effect flavour. Always use organic turmeric; you can buy this is supermarkets but I recently started using Lucy Bee’s turmeric  it’s organic, comes from one source but also is so much easier to use than a sprinkle version (you can therefore just scoop out a spoonful directly making much less mess and making it easier for smoothies!)

 

Anti-Inflammatory Turmeric Mylk
Serves 1
A delicious anti-inflammatory nutrient dense drink.
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Cook Time
5 min
Cook Time
5 min
Ingredients
  1. -1 cup of cashew nuts or cashew nut milk
  2. -1 tablespoon of turmeric
  3. -1 teaspoon of cinamon
  4. -1 sprinkle of black pepper
  5. -Honey for sweetness (optional)
Instructions
  1. 1. Soak Cashew nuts overnight. Cover them in a bowl or water and cover with a teatowel.
  2. 2. Once soaked, wash cashew nuts thoroughly. Then place in a blender with 1/4 cup of water. Blend well for 30 seconds.
  3. 3. When mixture is blended, pour into a saucepan. Add the turmeric powder, black pepper and cinammon.
  4. 4. Keep stirring ingredients until fully heated (Around 3 minutes)
  5. 5. If desired, add honey for sweetness.
A Balanced Belly http://www.abalancedbelly.co.uk/
 

Predicted potential nutrient values:324 calories, 24.3g fat, 4.8g saturated fat, 14.4g carbohydrates, 8g sugar, 10.7g protein, 0.1g salt, 2.1g fibre (using fresh cashew nuts)

 



If you liked this post, then checkout even more cashew nut recipes and turmeric recipes.

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2 Comments

  1. October 28, 2016 / 10:19 pm

    I spotted a turmeric latte not long ago and I debated whether I wanted to try it or not. I like turmeric in curries but am worried I’ll find it off putting to give it a go with milk. Cashew nut milk doesn’t sound bad actually 🙂 Thanks for sharing with #FreeFromFridays

  2. September 12, 2017 / 9:01 pm

    I’ve only recently started to learn about the benefits of turmeric and am keen to give this a go. My issue is time and ‘making from scratch’!

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