Sure it’s March, the days are getting noticeably longer (though that’s about to be rolled back a bit this weekend) and it was 70 degrees in New York City today. But don’t let that fool you. It is still very much cold and flu season. And there’s something nasty going around which I am determined not to catch if I can help it. I’ve upped the family’s daily dose of elderberry syrup and am trying (trying) to get enough sleep.
But the thing that I think may be really keeping me sniffle free (thanks to my friend Rita) is this most delicious ginger and turmeric latte which has now become part of my daily ritual.
It’s filed with all sorts of great things: turmeric (anti-inflammatory, anti-viral, supports liver function, plus lots more) ginger (which we all know is a wonder herb when it comes to fighting colds and flu) and, of course, coconut oil (which is as close to a nectar-of-the-gods as you can get in health terms). Add to that it’s almond milk base and you’ve got yourself an incredibly delicious soothing velvety mug of heaven.
It’s super easy to make (unless you are crazy like I am and feel the need to make your own almond milk, which is without a doubt better tasting, but which involves a bit of advance planning as you have to soak the nuts overnight). Start warming up a cup of almond milk. Then grate a teaspoonful of fresh turmeric and the same amount of fresh ginger into a blender with a tablespoon of coconut sugar, a pinch of sea salt and 2 teaspoons of coconut oil and combine. Once you’ve got that going, add the warm almond milk and blend till the whole mixture is smooth and frothy.
Here’s the original recipe on Goop, if you want a more traditional format. But whichever set of instructions you choose to follow, just make sure you try this… You won’t be sorry!