My third and final week celebrating the gorgeousness of Turmeric.  This recipe is a delicious turmeric coconut milk drink that you can easily make from store room ingredients and is a wonderfully anti-inflammatory.  You make the paste that forms the base of the drink and store it in an air-tight container which lasts two weeks.  Then from there, you can make the turmeric coconut milk hot drink whenever you need a turmeric hit.

Turmeric paste (base of drink)

½ cup organic turmeric powder,

1½ tsp black pepper

1 cup of water

5 tbsp virgin coconut oil.

Please all the ingredients into a medium saucepan, and cook over a medium heat, stirring continuously for approximately 8-10 minutes.  Pour the now thick paste into a glass jar, twist on a lid to seal and then place in the fridge for up to two weeks.

When you are ready to make a lovely cappuccino-style turmeric milky drink:

Over a low heat, add 1 tsp of your turmeric paste with 2 cups of organic coconut milk (I favour the tinned coconut milk).  Heat very gently using a whisk to stir up into a lovely frothy texture.  Pour into two cups and enjoy! You can add in some honey to taste.  You could dust some cinnamon powder on the top of the cup for an alternative style cappuccino drink. Enjoy, your health will thank you for it.

Emma Manning – Clinical Nutritionist.