Immune Boosting Turmeric Elixirs
During these stressful times, while we stay home and self-quarantine to slow the spread of the Coronavirus COVID-19, I believe this is a really important time for us to take extra care of our bodies and minds as stress and lack of exercise can creep up on us and lead to a weakened immune system. I'd like to share two of my favorite immune-boosting turmeric elixirs that are super easy to make with only a few ingredients that most of you may already have in your kitchen.
I have been drinking turmeric elixirs for years, I began cooking with turmeric more often while I was pregnant with my son Lucien because I wanted to keep my body's natural immunity strong and healthy as I stayed away from all kinds of toxic drugs such as over the counter cold medicines and pain relievers. Turmeric is a bright orange flowering plant in the ginger family whose roots Curcuma longa have long been used in cooking and traditional natural medicine for centuries throughout the Middle East, Asia and Central America. I personally love using turmeric as an immune booster because of it's anti-viral and anti-bacterial properties. I love using the spice in teas especially during cold and flu seasons. I also like to add it to most of my food recipes, especially in Latin and Middle Eastern dishes. Tumeric may permanently stain so be sure to wear gloves if you are using fresh turmeric root. Below are my favorite go-to recipes for turmeric immune boosting elixirs. I hope you enjoy them.
Vegan Spiced Turmeric Golden Milk Elixir
Photo by Hilary Hahn on Unsplash
- 1 BPA free 8.oz can of organic unsweetened low-fat coconut milk
- 2 cups of Vita Coco Coconut Milk or another plant-based milk
- 2 cups of filtered water
- 1 teaspoon turmeric powder (or fresh ground turmeric root)
- 1 teaspoon cinnamon
- 1 teaspoon natural vanilla extract
- ½ teaspoon cardamom powder
- ½ teaspoon clove powder
- ½ teaspoon Ashwagandha powder
- 1 pinch of cayenne pepper
- 1 pinch of ground black peppercorns
- 1 pinch of pink Himalayan salt
- 2 inches finely grated ginger root (or 2 oz of fresh-pressed ginger juice)
- Optional: 2-4 teaspoons of raw honey or 3-4 dates to sweeten
In a pot, warm the coconut milk on low heat and slowly add water until you have a smooth creamy texture. Mix the other ingredients in a small bowl and add a little of the warmed milk to the bowl. Stir well. This is done so you can get rid of all the lumps and smooth out the mixture before adding it to the rest of the milk. Add the mixture to the rest of the milk and stir until smooth. Simmer on low heat for 3-5 minutes. If you choose to, you can strain before drinking but I prefer to drink it as is. I like to store the extra golden milk in a mason jar in my fridge to heat up and enjoy the day after. Lasts about 2-3 days refrigerated.
Golden Turmeric Ginger Lemon Elixir
Photo by Caglar Araz on Unsplash
(Makes 1 quart)
- 1 quart filtered cold water
- 1 teaspoon turmeric powder (or fresh ground turmeric root)
- 2 fresh lemons cut in quarters or slices
- 2 oz of fresh-pressed ginger juice (I love Mon Fe Fo's Ginger Shots)
- 1 pinch of cayenne pepper
- 1 pinch of pink Himalayan salt
- 1 pinch of cardamom powder
- Optional: 2-4 teaspoons of raw honey to sweeten
- Optional: Fresh or dried mint for garnish
In a mason jar or a large sports bottle, squeeze the juice out of the lemons and throw in the sliced pieces into the jar. Pour in the cold water, turmeric, ginger juice, cayenne pepper, Himalayan salt, and honey (if you prefer it sweetened). Shake mixture and serve chilled garnished with a slice of lemon and mint.
