Recently I attended the wonderful Mindd Foundation conference in Sydney. It was nice to be able to focus as an audience member this time, instead of speaking I must say. I love soaking up people’s wisdom, ideas and knowledge at inspiring events such as these. One of the speakers was a gorgeous online friend, Helen, from Nourish-ED. It’s awesome meeting your online friends finally in person. To me it feels like seeing a friend you haven’t caught up with in ages. Totally comfortable, in with hugs and kisses. Whoever said online ‘socialising’ wasn’t real, was lying. I’ve made some of my best friends and mentors, through social media. It was also great bumping into so many people from our community here!
Anyway, Helen is big on turmeric and she did a couple of gorgeous turmeric recipes in her talk on combatting inflammation. One was a spiced almond milk, and as soon as I tasted it, I simply had to come home and make another one again, I loved it so. I’m not sure of Helen’s exact recipe, but all I know is I love the concept, and this is what I created and now regularly drink.
Turmeric is a powerful anti inflammatory traditionally used in both Chinese and Indian healing, for combatting both general inflammation in the body, as well as specific ailments including rheumatoid arthritis, digestive disorders, endemitriosis and cystic fibrosis. It is the curcumin (the volatile oil that gives it that bright yellow colour) that is the stuff of the anti inflammatory gods. I add turmeric to all soups, stews, roastes and hot drinks, because, quite frankly, why not?
This tastes like comfort & well being in a cup. I hope you love it as much as I do and don’t be afraid to make it your own with a little change here and there!