Turmeric offers a powerful potent punch that has been found throughout ancient Chinese traditional medicine and Ayurvedic (one of the world’s oldest holistic healing systems developed centuries ago in India) as an anti-inflammatory commissioner to treat secondary disease such as irregular menstrual cycles, inflammation, flatulence, hemorrhages, toothaches, bruises, chest pain, and colic.
I stumbled across this recipe about a year ago and have loved it ever since, especially on cold winter mornings.
- 1 cup coconut milk
- 1/4 tsp ginger
- 1/4 tsp turmeric
- dash of cinnamon when serving
- 1 tablespoon honey (optional)
- 1 tablespoon virgin coconut oil
- 1/4 teaspoon whole black peppercorns (I don’t care for pepper so I leave this out, but it has great properties for the absorption of the turmeric)
- Heat coconut milk in a small saucepan.
- Whisk cinnamon, turmeric, ginger, honey, coconut oil, peppercorns and bring to a low boil.
- Reduce heat and simmer for about 10 minutes.
- Strain through a fine-mesh sieve into your favorite cup and top with a dash of cinnamon.