This ancient, immune-boosting tonic is packed with strong antioxidant and anti-inflammatory properties.
Almond milk Fresh organic ground turmeric Ground ginger Ground cinnamon Coconut oil Black peppercorns Coconut milk (optional) Honey or maple syrup (optional)
Whisk together almond milk, ground turmeric (fresh organic turmeric works best if available, if not turmeric powder will do the job), ground ginger, ground cinnamon, coconut oil, and black peppercorns in a small saucepan.
Warm over medium heat until hot but not boiling.
For a creamier version, you can add a bit of coconut milk to the mix. You can also add a dab of honey or maple syrup to sweet things up after removing from the heat.
Savory Turmeric Oats by @LeeFromAmerica
These hearty, ultra-filling, savory oats are perfect for both oat lovers and skeptics!
3/4 cup rolled oats 1 1/2 cup hemp milk (any other milk works too!) 1/2 tsp. sea salt 1 tbsp. freshly grated turmeric 1/4 avocado Flaky sea salt Zataar Farm House Culture caraway kraut Egg
Add rolled oats and hemp milk to a saucepan over medium heat. Bring to a boil, then bring down to simmer.
Add sea salt and fresh grated turmeric (if you don't have fresh turmeric, powdered works too—but definitely suggest the real deal stuff).
Stir for 20 seconds and let cook another 3 minutes.
Remove from heat and top with avocado, flaky sea salt, zataar, Farm House Culture caraway kraut, and a runny 5-minute egg.
Poke the yolk and enjoy the goodness.
Vegan Golden Milk Ice Cream by The Minimalist Baker
The Minimalist Baker
2 14-oz. cans full-fat coconut milk (sub coconut cream for even creamier ice cream!) 4 quarter-size slices fresh ginger 1/4 cup maple syrup Pinch sea salt 2 tsp. ground turmeric 1/2 tsp. ground cinnamon 1/8 tsp. black pepper 1/8 tsp. cardamom (optional) 1 tsp. pure vanilla extract 2 tbsp. olive oil (optional) 1/4 cup chopped candied ginger (optional)
The day or night before, place your ice cream churning bowl in the freezer to properly chill. Also, add coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.
Bring to a simmer (not a boil), whisking to thoroughly combine ingredients. Then, remove from heat and add vanilla extract. Whisk once more to combine.
Taste and adjust flavor as needed, adding more turmeric for intense turmeric flavor, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavors.
Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4 to 6 hours.
The following day, use a spoon (or strainer) to remove the ginger. At this time, you can also add olive oil for extra creaminess by whisking in thoroughly to combine (optional).
Add to ice cream maker and churn according to manufacturer’s instructions, about 20 to 30 minutes. It should look like soft serve.
While it's churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.
Once churned, transfer the ice cream to a large freezer-safe container (such as a parchment-lined loaf pan) and use a spoon to smooth the top.
Cover securely and freeze for at least 4 to 6 hours or until firm. Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
Will keep in the freezer for up to 10 days or more, though best within the first 7 days. Enjoy this as a lighter dessert with some serious health benefits!
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