Why? Well, specifically, turmeric, the spice that is used in curry, has a valuable compound called curcumin which is a powerful anti-inflammatory and a strong antioxidant. An anti-inflammatory is good for you because it is generally believed that low-level inflammation is at the heart of most diseases and conditions so to keep it in control is a great defense. And antioxidant, of course, is a defender against oxidative damage which is behind aging and disease.
To have both defenses so powerful together in one package makes Turmeric magic.
My version? I mixed coconut milk because of its healthy fats and acids which actually make the drink even more antibacterial and antiviral, along with ginger and cinnamon, both additional anti-inflammatories, and tasty maple syrup for sweetening. And black pepper, because curcumin is hard to absorb without it, so don’t forget it.
makes two cups
- 2 cups coconut milk
- 1-2 tsp Turmeric (powdered)
- 2 tsp maple syrup
- 1/2 tsp ginger
- 1 tsp cinnamon
- pinch of black pepper
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Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.