I fervently believe in the alchemic powers of whole foods.
That's why I totally embraced blending up a batch of turmeric ginger tea. The recipe I stumbled across called for it to be served as a refreshing cold drink.
Turmeric has long been recognized in other cultures for its healing powers. It reduces inflammation in the body, it's a strong antioxidant, and serves as a natural antibiotic. Coupled with ginger, also noted for its medicinal properties, and some fresh lemons, it offered a remedy either for a malady or two, or a few ounces of prevention.
I had to go out and buy fresh ground turmeric, but I had everything else to make a three-day supply. I quickly blended the concoction together and prepared myself for shock and awe.
To my dismay, I could hardly choke it down.
The lemons delivered a mighty "bite" to the taste buds, and pretty much over-powered the drink.
I was going to work on this.
The next morning I poured about 4 oz into a cup and added hot water so I could drink it as a hot tea. Not too bad, but still not something I would look forward to drinking.
The planets must has been re-aligning in my favor, because the same day I saw a Facebook post with Dr. Sanja Gupta's recipe for Tumeric Ginger Tea, so I decided to give it a try.
Verdict? I LOVE it! It tastes much like chai tea, but minus the caffeine.
If you want to try it: Heat one cup of almond milk in a small saucepan, stirring in 1/2 tsp of turmeric, 1 tsp of cinnamon, 1/4 tsp of ginger and 1 tsp on honey.
Pour it into your favorite cup and enjoy!