Autumn treat – turmeric latte

From my kitchen window, I’ve seen the autumn colors gradually sweeping over the hills. I love this season. Small things such as picking up chestnuts and collecting red and yellow leaves fallen on the ground give me humble joy. I got inspired by leaves with gorgeous autumn colors on the way back from my early morning walk and made turmeric latte for a treat.

What’s turmeric latte?

A guilt free coffee alternative! Instead of coffee granules turmeric powder, a spice made from turmeric plant is used. You heat milk of your choice (my favorite is almond milk). Heat it till reach just before the boiling point. Remove from heat. Mix with turmeric powder and other spices. That’s all you have to do.

Health benefits

Turmeric has been used in Chinese herbal medicine and Ayurveda to treat a wide range of health conditions. In Japan, it is known as a hangover cure. Curcumin is a yellow pigment in turmeric and is the powerhouse. Curcumin promotes bile secretion which improves the liver’s detoxifying effect. It is also anti-inflammatory, anti-oxidant and anti-bacterial. A multi-talented pigment, I would say!

How to use turmeric?

For these health benefits no wonder why it’s been talked about as ‘superfood’ and there are turmeric supplements on the market, too. I take it with a pinch of salt. Some studies suggested that shop bought powder sold as the spice was, in fact, more effective. It’s safe (probably it’s wise to limit to approx. 1 tsp a day), cheap and easy to take. You can use it to make curry, soup and even in porridge (I do this often). I also add a tiny pinch of freshly ground black pepper for two reasons: looks lovely against yellow; it’s thought to increase the power of curcumin.

Now time for a golden non-caffeine drink! Oh, I nearly forgot; don’t make it when you wear white clothes unless you don’t mind yellow stains.

Turmeric latte

Ingredients for one

200ml Almond milk or any milk of your choice (soy milk, dairy milk etc.) *I used almond milk here

1 tsp Turmeric powder

½ tsp Ground cinnamon

½ tsp Ground clove (you can use ‘all spice’)

1 tsp Honey

Chiaki Mackie

Chiaki is a Japanese nutritionist living in the southeast of England with her husband. She enjoys a morning routine of brisk walking or running in the countryside followed by a healthy breakfast.

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