Tuesday, November 1, 2016

Make This At Home: Pumpkin Tumeric Tonic


Pumpkin Turmeric Tonic by Jasmine De La Paz



We finally have our first glimpse of slightly cold weather here in Los Angeles. Even though we may not be completely ready for hoodies and warm socks, our bodies can still feel a change and it's important to give ourselves warm and soothing foods to stay grounded and full of energy.

Nothing portrays Fall better than pumpkins, and not only are they delicious but they are nutrient dense and filling. I love to buy the small sugar pumpkins, de-seed, roast, and blend for a yummy puree to have on hand and use in a variety of recipes. Pumpkin pairs so well with many healthy ingredients including my favorite, turmeric.

Turmeric has grown in popularity, and there is a reason why this superfood has become so in demand. The root has anti-inflammatory properties, is a natural antibiotic, improves brain function, lowers the risk of heart disease, and can help prevent cancer (to name just a few)! When mixed with pumpkin, it retains the beta-carotene found in the squash (which gives you healthy skin and good eye sight). Turmeric is also fat-soluble, meaning your body is able to fully absorb all the benefits when combined with a healthy fat such as coconut milk / oil, or avocado. Lastly, adding a dash of black pepper enhances turmeric's bioavailability by 1,000 times.

I created the Pumpkin Turmeric Tonic below, not only with the idea of curling up with a warm healthy drink and a good book, but also to sooth the soul, and assist in staying grounded and comforted during this period of change.

Pumpkin Turmeric Tonic (serves 1) 

  1. 1 cup Almond Coconut Milk (I love Califia Farms toasted Coconut Almond Milk) 
  2. 1 heaping tbsp pumpkin puree 
  3. 1 tsp cold pressed coconut oil 
  4. 1 heaping 1/4 tsp turmeric powder
  5. 1/2 tsp local honey (you can add more or less depending on how sweet you want it / substitute maple syrup for a vegan version) 
  6. 1/8 tsp cinnamon
  7. 1/8 tsp ginger powder
  8. 1/8 tsp pumpkin pie spice
  9. dash of black pepper
  10. 1/8 tsp ashwanganda (optional) 
  11. couple dashes of ground vanilla (substitute a couple drops vanilla extract) 

Add all the ingredients into a small pot, and place over medium heat on the stove. As it warms, whisk all the ingredients together until it comes to a soft boil. Pour into your favorite mug, and add a dash of turmeric, cinnamon, and a drizzle of honey on top. If you want a caffeinated version, just add to half a cup of coffee or mix with black tea. I'm enjoying this while reading 'Make Me One with Everything' by Lama Surya Das.
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