It’s certainly that time of year in Vancouver – the scarves and touques and puffy vests are out, pumpkin spice latte is in the air, and all I want to do at the end of the day is curl up with a blanket, a book, and a tea (which I’ve been doing on the regular).
So I was thrilled to find this recipe for a warming turmeric tea – made it for the first time this evening, and believe me it’ll be a go-to throughout the fall and winter months.
Why turmeric? Turmeric is the ultimate anti-inflammatory herb. It’s used therapeutically in so many conditions – arthritis and other joint concerns, cancer, infections, liver damage, Alzheimer’s disease, multiple sclerosis, obesity (increases metabolism), wounds, inflammatory skin conditions like eczema and psoriasis, digestive troubles, bacterial and viral respiratory infections… Need I go on? And bonus, it’s possible to take a therapeutic dose for most of those conditions by just eating the powdered root in food!
Plus! This tea also has cinnamon (an insulin regulating powerhouse), nutmeg and cloves. Mmm.. where’s my blanket?
I found this recipe on Meghan Telpner’s website here.
Warm and Spicy Turmeric Tea
Servings: 1 (just for you!)
1 tsp cinnamon
A pinch of cloves
A pinch of nutmeg
1 tsp of fresh ginger (optional)
Turmeric to your preference – start with 1 tsp and go up from there 🙂
2 cups of filtered water
Raw honey, to taste
Mylk of your choice (I used Silk brand almond milk – the only brand that doesn’t contain gut-harming carrageenan, but coconut/hemp/rice or other mylk would work just as well)
Slow and steady method:
Simmer herbs and water together for 10 minutes.
Strain into a cup, add raw honey and mylk. Enjoy!
Quick blender method:
Boil water in a kettle and add to blender with herbs. Blend starting on low, and increasing gradually so your blender doesn’t explode with the steam (apparently this actually happens) until you achieve an even colour.
Strain out tea and add raw honey and mylk. Enjoy!
Now grab your favourite novel, a warm blanket, and sip those troubles away 🙂