Turmeric Milk for Coughs and Colds
21 May 2014 | 3 comments
Since we’re heading into winter now, I thought it would be nice to share this delicious healing recipe which is my twist on an age-old remedy for winter coughs and colds. The special ingredient, turmeric.
Beloved turmeric is a spice that works on the digestive, hepatic, immune, musculoskeletal and circulatory systems. It has a bitter, astringent and pungent taste, and a wide variety of traditional uses (amenorrhea, anaemia, blood purifier, blood tissue formation, jaundice, hepatitis, circulation, inflammatory bowel disease, haemorrhoids, water retention, indigestion, gas, clearing mucous, protein digestion, urinary diseases, fever, bruising, acne, and as a natural antibiotic and general anti-inflammatory agent among many others).
Its antimicrobial properties make it particularly useful for treating the common cold, whilst anti-inflammatory compounds may help relieve inflammation and congestion of airways in those with chronic cough.
See my full post on the many evidence based benefits of turmeric here.
In Ayurvedic medicine, a popular way to prepare it is as a milk decoction, gently heating milk with turmeric and other spices to make a warming and healing drink. This recipe uses home made nut milk as a dairy alternative, just because I have a particular soft spot for cashew milk, but coconut milk would also be a lovely option and perhaps less time consuming (although we’re only talking a few minutes to make it so it is definitely worth experimenting with).
Turmeric Milk for Coughs and Colds - try this simple anti-inflammatory/anti-microbial recipe here. Click To TweetA good teaspoon of lucuma powder is optional as a natural and low GI sweetener to round out that bitterness. This drink is extremely comforting and nice to sip on right before bed.
Enjoy!
- 4 tablespoons cashews
- 4 tablespoons coconut flakes
- 1 cup water
- 1 Medjool date, pitted
- 1 heaped teaspoon lucuma
- 1 teaspoon coconut oil
- ½ teaspoon cinnamon
- 1 teaspoon turmeric
- Pinch of clove
- Pinch of coarse sea salt
- Blend the cashews, coconut flakes and water till creamy. Strain through a nut milk bag and discard the pulp (you now have cashew milk).
- Put the liquid back in the blender with the rest of the ingredients and give it a quick whizz.
- Transfer to a pot on the stove, bring to the boil, remove from heat and serve warm with a dusting of cinnamon.
- You may also like to try using coconut milk in place of the cashew milk.
