Anti-inflammatory Golden Shake2016-08-22
- Servings : 10 to 12
- Prep Time : 0m
- Cook Time : 7m
- Ready In : 10m
Turmeric may be the most effective nutritional supplement in existence. Scientific studies suggest that it has major benefits for your body and brain due to its powerful anti-inflammatory and anti-oxidant properties. It has been used in India for thousands of years for its culinary and medicinal value.
This recipe is a boon not only for its overall nutritional value, but for anyone suffering from any type of inflammatory ailments. I formulated the recipe to help me with joint pains in my knees and legs. I drink turmeric on a regular basis, either in hot almond milk or as a breakfast shake.
I am happy to report that after a few months of continued use, the aches and pains caused by inflammation in my joints completely disappeared!
You can use turmeric as a dry powder or make it into a paste by following the recipe below. The paste can be kept for 7 to 10 days in the refrigerator. This is an extremely easy and versatile paste which can be used in many other ways, for example in yogurt, juice, or just plain warm milk.
- TURMERIC PASTE
3/4 cup filtered water 1/4 cup organic turmeric powder 3/4 tsp ground black pepper 2 Tbs cold pressed healthy oil
- GOLDEN SHAKE
- 1 tsp turmeric paste
- 2 cups milk (can be almond or other non- dairy milk)
- 2 tsp maple syrup or honey
- Handful of raw cashews (can be soaked for a few minutes)
- 1⁄4 tsp cinnamon
- 1⁄4 tsp ground ginger (optional)
- 1 tsp cold pressed healthy oil (flaxseed, olive, avocado)
- 1 frozen or fresh banana
- 1 Tbs hemp hearts (optional)
To make the turmeric paste, heat 1⁄2 cup water in small pot on medium low heat. Add turmeric and continue to stir. When it starts thickening, add a little more water. Continue stirring and cooking for about 6-7 minutes until you have a smooth, silky paste, adding small amounts of water to keep it from getting too thick. Remove from heat. Add black pepper and oil, stirring to ensure everything is properly mixed. Cool and store in fridge for up to 10 days in an airtight glass container.
Mix 1tsp turmeric paste in a cup of milk. Pour into blender along with remaining milk. Add all other ingredients. Blend until smooth and frothy.