It’s healthy, tasty and powerful.
It’s well known by now that certain regions of Japan and India enjoy longevity, optimum health, and low cancer rates, among others. And some of the common components to their health are regular consumption of turmeric and ginger.
Numerous studies have linked turmeric with wide-ranging anti-inflammatory effects, in addition to supporting brain and joint health, and preventing certain cancers. Ginger is also a natural anti-inflammatory that can help relieve symptoms of arthritis, bursitis, and other musculoskeletal ailments, not to mention indigestion. Black pepper enhances the absorption and anti-inflammatory benefits of turmeric, while also providing iron, manganese and vitamin K.
2 cups of organic almond, coconut, or soy milk (unsweetened)
1 tablespoon grated ginger
1 tablespoon grated or ground tumeric
3 black peppercorns or pinch of freshly ground pepper
Raw or high quality honey or organic regular or coconut sugar (optional)
In a saucepan, heat up milk, ginger; turmeric & peppers.
Bring to a boil and then lower the heat to a simmer for about 10 minutes.
Strain and sweeten lightly to taste with raw or high quality honey or coconut sugar, if you prefer. Enjoy!