This easy Turmeric Root Milk recipe is made with 4 ingredients. All you need is almonds, fresh turmeric root, fresh ginger root, and water. This nut milk is loaded with antioxidants and is incredibly healing.
What is turmeric root? With light brown skin and brightly colored orange flesh, turmeric root looks like ginger root. It has a slightly bitter, delicately spicy flavor. Ground turmeric, found in most spice cabinets, and used in curries, comes from turmeric root.
Turmeric contains a substance called curcumin that has amazing properties. Its anti-inflammatory effects have been likened to those of aspirin, without the toxic repercussions of non steroidal anti-inflammatories (NSAIDS). Curcumin is thought to combat inflammatory bowel disease (IBD), rheumatoid arthritis (RA), and cancer.
Like dandelion root, turmeric is may aid in detoxifying the liver. That's why I often use this amazing nut milk in my Dandelion Root Coffee or my Instant Dandelion Latte. I love delicious functional foods that are delicious and healthy.
When I make Turmeric Root Milk I do not peel the skin from the tumeric root or ginger root. Why create more work and waste a perfectly edible part of these healing foods? Sometimes I add a few drops of vanilla stevia to this recipe. Alternatively, blend in a couple of dates before the straining step of the recipe. Feel free to experiment with other nuts when you make this milk. I used Brazil nuts and it was delicious. Turmeric Root Milk lasts 2-3 days in the refrigerator.
I'm often asked how to use turmeric root. In addition to making this milk, sometimes I push turmeric root through my juicer along with my daily juice which is full of incredible antioxidants. I purchase fresh turmeric root at various grocery stores here in Boulder. Often I go from store to store to find it as none seem to stock it regularly. It's worth the hunt though, because Golden Turmeric Root Milk will brighten even the dreariest of days with its gorgeous hue!
I've been making homemade nut milk since the late 1990's. Here are some of my other easy nut milk recipes:
Comments
63 responses to “Turmeric Root Milk”
Hi Elana – I’ve been reading & using recipes from your blog since I went gluten-free in 2012 :) Your recipes are always so easy to follow but I’m a little confused by the measurements here. Are you using organic ground turmeric & ginger or fresh? Fresh turmeric root isn’t easy to find and when I’m able to find it, it’s always super tiny & very expensive (picture a miniature ginger root finger in a box fit for a small shallot for around $6-$7 :/ ) I guess it’s the wording – “1/4 cup ground turmeric, sliced” and “1 TBS ginger, sliced”doesn’t 100% make sense in my head. I’d love to make this maybe with the stevia suggestion you made :) PS – Do you know of any brands of powdered stevia that DOESN’T have dextrose in it??
Lorien, thanks for your comment and for pointing out this issue. I’ve updated the recipe to remove the glitch and it should now be easy to understand and even easier to make. Per the stevia, I don’t use powdered because it’s just too dicey in terms of the additives. Have you tried liquid stevia? Thanks again!
Honey n Ceylon cinnamon for extra nutrition
Dr. Meena, that sounds great!
I thought pepper needed to be added to turmeric in order for it to work??
Nan, yes, I sprinkle a little pepper on top when I drink this which makes the curcumin more bio-available :-)
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