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Post by Loupy on Jan 26, 2016 16:40:51 GMT -7
Turmeric MilkBy Kris Carr (Crazy Sexy Juice) @ kriscarr.com/Yield 3.5 cups Turmeric in your milk? Are you cray cray? Yes! Don’t tell the other nut milks, but this recipe is my favorite. Once upon a time, the only thing I knew about turmeric was that it had a brilliant yellow-orange color, which makes it a perfect addition to tofu scrambles. But with the right combination of supporting spices and sweetness, this turmeric twist is out of sight. Plus, it contains incredible anti-inflammatory properties. Turmeric milk can be served cold or warmed on the stove top for an after-dinner treat.
· 3 cups almond milk
· 4 ounces canned coconut milk (full or reduced fat)· 1 1/2 teaspoons turmeric powder or 1-inch fresh turmeric root, peeled· 1/2-inch piece ginger, peeled· 1/2 teaspoon cinnamon· 1/4 teaspoon cardamom· 2 tablespoons maple syrupBlend all ingredients together in a blender till smooth. Store in an airtight container in the fridge for up to 4 days.
- See more at: kriscarr.com/recipe/turmeric-milk/#sthash.Z1lbEjIh.dpuf
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