This delicious ginger, tumeric butternut squash recipe is simple and a good anti inflammatory. Creamy and smooth and made vegan. See the full recipe for non vegan substitutes,Read More
Anti Inflammatory Tumeric Mylk Recipe
If you follow along on Instagram you'll know I'm totally into studying Ayurveda. It's basically a very old traditional Indian style of medicine, using herbs and food and oils and practices to heal. I've been studying holistic nutrition methods for years as well. One of the big things I noticed as a cross over between the two is that they are both big on anti-inflammatories AND they both love ginger and tumeric as a key anti-inflammatory.
I've been playing around with making Chai and even this yummy Digestive Tea for a long time, and I stepped up the game with this yummy Tumeric Mylk Recipe.
Why "Mylk"? Well because its just a way of identifying that is milk from a non animal source. I used coconut milk, but almond milk, soy milk or even regular milk would work here.
Additionally, don't worry about the spices being fresh or already ground in your cupboard. I like to have the whole spice and grind them myself, it's like a little ritual for me.
- 1 cup of chosen milk or mylk.
- tsp nutmeg
- tsp tumeric
- tsp cardamom (this is what makes a good chai for me personally!)
- 1 stick of cinnamon (or 1 tsp cinnamon)
- 2-3 pieces of star anise (or 1 tsp)
- 1 tbsp grated fresh ginger (or powdered)
- Put everything into a pot and let simmer 5-8 minutes.
- Strain in to a mug with a fine mesh strainer.
Seriously it is THAT simple.