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.

Recipe:

Ingredients:

• 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)

Directions:

1. Heat coconut milk in a small saucepan.
2. Whisk cinnamon, turmeric, ginger, honey, coconut oil, peppercorns and bring to a low boil.
3. Reduce heat and simmer for about 10 minutes.
4. Strain through a fine-mesh sieve into your favorite cup and top with a dash of cinnamon.