I’m a creature of habit and routine and these past few weeks have been up in the air. I don’t do well with that. I guess its my way of being in some sort of control. Which is silly because that’s an illusion. None of us are in control. Of anything. We can plan all we want and take life for granted and expect the same old routine (like I do) day in and day out till life throws you a curve. Curve after curve.
Its a lesson not to fall into that trap. To take things or people for granted because it literally can be taken any second. And I know this only too well after this past few weeks with a very sick child. I have never been more scared and felt more out of control.
Suddenly I didn’t have time to endlessly stress about everything being in its place. To not be short tempered if things didn’t happen precisely the way I wanted them to. It was a good lesson.
It was also a time spent trying to look for natural ways to heal when western medicine didn’t work till I fell back to my heritage and what has been working for hundreds of years in my country. Things like turmeric, ginger, lemon… Combining these elements is like creating magic.
Turmeric has long been a magical spice in my country and not for no reason. Its powers are endless. It is a natural anti-inflammatory compound, increases brain activity, keeps you away from heart disease, it is used to treat and prevent alzheimer’s. I could go on and on. Indians use this amazing spice in their food every single day.
So I turned to it in this hour of need and it didn’t disappoint. Here I have made turmeric milk but you could use it in tea, smoothies or add it to your rice. Since it is so neutral in taste you could just about add it to anything. Isn’t that fantastic? Turmeric and me are having a love affair as you might notice! 🙂
- 2 cups almond milk (I made mine at home but you can also use store bought)
- 1 tsp turmeric powder
- 1 inch cinnamon stick
- 3 green cardamom pods
- A pinch of nutmeg
- 3 tbsps agave nectar
- Except for the honey put all ingredients in a pan on high heat. Let it come to a boil. Then lower the heat and let simmer for at least 20 minutes so all the spices are infused into the milk. Stir once in a while so the milk does not get burnt.
- Take off the heat and let cool for 5-10 minutes.
- Sprinkle some cinnamon powder on top and drink either warm or cold.