Tasty Tuesday – Turmeric Latte

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Tasty Tuesday – Turmeric Latte

Faaaaaar folly fally out…I CAN’T get ENOUGH of my oil-infused Turmeric Lattes. Turmeric lattes are all the rage at the moment, and for good reason! Not only do they taste amazing, but they are also caffeine-free (great if you avoid caffeinated drinks, but still want something rich and full and warm to drink). But it gets better. Turmeric is also a powerful anti-inflammatory, and has clinically been shown to help prevent chronic inflammation in diseases such as cancer, heart disease and diabetes. Some studies point to turmeric’s potential role in fighting cancer, with the active compound in turmeric – curcumin – having an enormous potential in the prevention and therapy of cancer. Curcumin is also a natural antioxidant that can help relieve conditions such as osteoarthritis. Other benefits include helping people with diabetes manage their blood sugar levels and cholesterol levels.
Studies show that you need to ingest about 5 grams of turmeric per day to reap the health benefits. A standard turmeric latte drink contains about 2 grams of turmeric – so that means you only need to sip on at least two (and a bit) turmeric lattes a day. They taste so good that I can DEFINITELY do that!
I’ve incorporated cinnamon bark and nutmeg essential oil into my turmeric latte recipe, and it surely does take it to a whole spicy new level! You could also add ginger essential oil if you like, either by replacing it with the nutmeg oil, or using the ‘toothpick’ method to mix it in. It’s important to include a dash of pepper to your latte, as pepper helps to make turmeric more bio-available. Pepper also has it’s own set of health benefits.
*Serves 2
– 2 cups coconut milk
– 2 tsp turmeric
– 2 tbsp coconut oil
– 1 tsp vanilla extract
– Raw honey or rice malt syrup, to taste
– pinch black pepper
– 1 drop cinnamon bark essential oil
– 1 drop nutmeg essential oil
– Combine coconut milk, turmeric, coconut oil, vanilla, honey and pepper in a pot.
– Place over a low heat and whisk until combined.
– Heat the milk until hot.
– Take off heat and allow to cool a little. Add cinnamon bark and nutmeg essential oils and whisk to combine.
– Pour the milk into 2 serving cups and enjoy!
Tip: you can make a bigger batch and use the cold turmeric milk to add to your morning smoothie – or just drink it cold!


***Our Oily Foodie Fest is this Friday…Please RSVP by TOMORROW if you’d like to come***

WHEN: Fri 11 Nov, 6pm

WHERE: My place, Don

COST: FREE…But you are asked to bring along either an appetiser, main, dessert or drink to share (the food/drink must showcase a Young Living essential oil/s), as well as your recipe to share. My vision is that we will dine on some amazing, aromatic foods, and learn some tips and tricks for using essential oils in recipes – PLUS we will leave armed with a bunch of oily recipes that we can continue to use in our own kitchens. For some inspiration, see my Salted Tahini & Nutmeg recipe below – it is THE BOMB! Young Living have also just released a new Cook Book which I’m very excited to receive in my next order!

Let’s keep this Oily Foodie Fest ‘earth-made’, so please no ‘man-made’ processed foods like trans-fats or refined sugar. Gluten-free would be great, and sorry, no alcohol 😉

If you don’t have essential oils yet but would like to come along, let me know and I’ll give you a sample bottle that you can use to create a delicious, flavoursome dish! Family and friends are also welcome, just make sure to bring enough food for them…Or I can give your friend some sample oil to experiment with 😉

Please RSVP and let me know whether you would like to bring an appetiser, main, dessert or drink (non-alcoholic). If you need me to photocopy your recipe, please send it to me via email prior to the night.

Looking forward to seeing you there!


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