Foamy Golden Milk

Research shows that an anti-inflammatory diet is an excellent way to keep our immune systems strong. But, what does that really mean? Well.. here are the nuts and bolts. Our body recognizes some foods (milk, sugars, processed foods, etc.) as causing inflammation and being unfriendly. And just like us our body isn’t a fan of those unfriendly types so it keeps them at bay by turning on our immune system, which launches its army of protectors. Now, our body is designed for this but, if that army isn’t given a break then it can’t fight real enemies. One way we can help is by eating non-inflammatory foods which of course is why I love this recipe. It’s packed with non-inflammatory ingredients. It’s from The Blue Zones Kitchen Cookbook (written by Dan Buettner) and is from old Okinawa (considered to be a Blue Zone). It is considered to have anti-inflammatory, anti-cancer, anti-oxidant, anti-depressive and Alzheimers preventive properties.

Some side notes. Turmeric is non-inflammatory and is in this recipe. And it’s used with black pepper, since black pepper increases the spice’s non-inflammatory compound curcumin (the root of turmeric).  Fat is necessary for better absorption, but you don’t have to go crazy: A cup of cashew or almond milk for this lovely drink has more than enough to do the trick (please don’t use milk since it is inflammatory).

I know you’ll love this. Enjoy.

Foamy Golden Milk Recipe

Total Cook Time: 5 minutes/ makes 2 servings

2 c. cashew or almond milk (unsweetened and unflavored)

1 tsp. tumeric powder

1 tsp. vanilla extract

1/4 tsp. ground cinnamon

Pinch ground pepper

Honey or agave (optional)

In a small soup pot, heat all ingredients except for sweetener over low-medium heat. Stir as needed. Use an electric blender or whisk to create a foamy consistency. Remove from heat and divide into two mugs.  Sweeten with honey or agave, if using. And enjoy!!!