Keeping the current situation in mind and the limited accessibility to ingredients, self-cured foodie, Shaana Levy-Bahl has created recipes using a very basic but significant ingredient found in every Indian kitchen – turmeric.
Traditionally, turmeric was combined with black pepper, just like in this recipe. While they may not have been aware of the exact compound that made this combination potent, our ancestors had it figured out. Black pepper contains a compound called piperine which enhances the absorption of curcumin manyfold making it the most powerful immune booster there is!
We know all too well the benefits of turmeric on our immune system thanks to its anti-inflammatory and pro-life qualities. Levy-Bahl also recommends making a little extra haldi milk to use in other delicious dishes like turmeric chia seed pudding and turmeric mango popsicles that the whole family can enjoy and benefit from.
Ingredients:
1 tsp organic turmeric or fresh turmeric root
1 tsp ground cardamom
1/4 fresh black pepper
1 tsp coconut oil or ghee
1 cinnamon stalk or 1/4 tsp ground cinnamon
2 inch fresh ginger or 1 tsp grated ginger
1 to 2 cups milk of your choice
A pinch of saffron (optional)
Instructions:
In a small saucepan, add coconut oil or ghee, your choice of milk, turmeric, cinnamon, cardamom, ginger, and black pepper. Mix well and bring it to a simmer.
Lower the heat and simmer the mixture for another 5 minutes. Turn off the heat.
Strain and pour into cups. Serve hot.
For additional healing benefits, you can also add Manuka or honey. If you’re on keto you can add monk fruit or erythritol to taste.