Anti-Inflammatory Turmeric Milk

Rachel's Anti-Inflammatory Turmeric Milk can be made in advance, cooled and stored in the fridge; all you need to do is reheat it when required.

Rachel's tip: "Make sure you are keeping all those bugs at bay. A great drink to have every day, it's energising and helps reduce inflammation in the body."

‍

‍

Serves 1

‍

Ingredients:
400ml almond milk
1 cardamom pod – crushed
½ cinnamon stick
1tsp ground turmeric (or handful fresh turmeric sliced)
½” fresh ginger sliced
1tbsp agave syrup
1tsp coconut oil
½ tsp fresh cracked black pepper

‍

Method:
1. Put all the ingredients in a pan. Simmer for a minimum of 5 minutes.
2. Put in a blender for 30 seconds. Sieve before drinking.

‍

Notes:
You can make this in advance, cool and store in the fridge then heat when required.

‍

Copyright © 2017 [Rachel De Caen]. All Rights Reserved.

‍