Knowing that my abnormal ReceptivaDx results were caused by endometriosis, which is inflammation (TK) in the body, I’m going on an anti-inflammation, high anti-oxidant diet until transfer.
Disclaimer: I’m neither a nutritionist nor doctor, and do not claim to be an expert in anything other than my own tastebuds, so I can’t answer questions about nutritional value or if this or any other recipe I post is safe for you to take. Such posts are for informational purposes only.
I’m going to kick off #FertileFriday with a new favourite recipe: Turmeric Tea!
Turmeric is a cousin of ginger. It’s not peppery like ginger, but earthier and more bitter. I think it has almost a damp taste that makes my tongue tingle in large quantities. It’s a mustard yellow colour, and is what gives American mustard its distinctive, almost artificial, colour.
Some research says turmeric has anti-inflammatory properties. You can look up its many alleged health benefits online, but the one study I was most interested in said that curcumin (the yellow chemical compound in turmeric) may have therapeutic uses in the prevention and treatment of endometriosis. (Source.)
Since making this recipe for the first time, I’ve learned that turmeric tea (which is more of a hot milk drink than a tea, since it has no tea leaves in it) is an Indian grandmothers’ cure-all. (Certainly, it seemed to have helped my migraine couple of days ago…!)
How to Make Golden Milk Turmeric Tea
First I made turmeric paste (using Happy Healthy Mama’s recipe at bottom of this post). I poured it into an ice cube tray to have frozen single servings on hand.
Then I adapted Happy Healthy Mama’s Recipe for Golden Milk Turmeric Tea, as follows:
1 quart (976ml) unsweetened almond milk
⅓ cup coconut oil
2 ‘ice cubes’ of turmeric paste
½ tsp cinnamon
1½ tbsp raw honey
⅓ cup fresh ground ginger
¼ cup ground turmeric
20 twists of fresh ground black pepper
Combine everything in a large saucepan (I prefer stainless steel to non-stick) and heat on low for about 10 minutes or to your temperature preference, stirring all the while.
This is enough for 3-4 large mugs’ worth. I like to decant into a teapot (they say you can take the girl out of England, but you can’t take England out of the girl) and enjoy the next day. It’s still too damn hot here in San Diego, so I’m going to try it iced too!
A couple of notes:
- Unsweetened almond milk: you can probably substitute with a non-dairy milk of your choice. (I think regular milk might be a bit filling?)
- Coconut oil: I use quite a lot for two reasons. One, it adds a pleasant buttery flavour to the almond milk; and, two, it adds sweetness, which offsets the bitterness of the turmeric.
- Honey: optional. Included to offset bitterness. If you’re vegan, substitute a sweetener of your choice. I’ve read some people like to use stevia, but I haven’t tried that.
- Ginger: I’m mad for ginger, but if you’re not, feel free to experiment with a smaller amount. It adds a nice heat, though, so I wouldn’t omit it altogether.
- Black pepper: this is essential, because it aids in the absorption of turmeric!
If you make this, let me know what you think!