Turmeric Ginger Cinnamon Latte
Turmeric has protective effects on the gut lining and liver. Partly because of its curcumin content, turmeric is appreciated for its anti-inflammatory properties while also used as a digestive bitter, it helps to “sooth” and “move” digestion, fat absorption and bowel movements. If paired with black pepper, absorption increases 67%. I prefer using fresh turmeric because it's been shown in studies to be more effective, likely due to the beneficial effects of it's fatty acid content. You can read a more detailed article about the benefits of turmeric here.
Ginger is helpful in aiding digestion, soothing stomach upset, and is also rich in antioxidants. Considered anti-inflammatory, if used in moderation it helps to soothe the GI tract and may also reduce muscle soreness. Studies have also shown it can lower blood sugar when consumed regularly.
Cinnamon is helpful for promoting good bacteria growth while discouraging potentially bad strains, thereby helping to restore the gut lining. It can also act as an antihistamine and has been used for centuries as an astringent for the gut. Like ginger, it is also believed to help balance blood sugar.
Ingredients:
1 ½ cups homemade plant-based milk (you can try this sweet walnut milk)
1 tsp freshly grated turmeric (or sub 1 tsp organic ground turmeric)
2 cm knob of fresh ginger, peeled OR ¼-1/2 tsp ground ginger
¼ tsp ground Ceylon cinnamon
Pinch of black pepper or cayenne (increases bioavailability by 2000%!)
1 Medjool date, pitted, OR maple syrup to taste, optional
Directions:
Add all ingredients to a high-speed blender (like a Vitamix or Blendtec) and combine. The friction from the blender should warm the drink naturally but if you prefer a hotter latte, you can heat in a saucepan or in a Nespresso frother for a foamy result.