Ever since I discovered the amazing anti-inflammatory powers of turmeric (among other benefits), I have been trying to incorporate into my diet daily. I’ve been suffering from migraines and headaches for as long as I can remember, and I used to live on a steady stream of Advil and other prescription remedies. It wasn’t until I read this book that I started to listen to my body and realized that my diet was playing a huge role in triggering my pain. I now focus on not eating my trigger foods (such as dairy and meat) and adding in anti-inflammatory foods such as the amazing turmeric and ginger.
I came up with a mixture of turmeric, ginger and cinnamon, that I add to my tea each morning. On especially bad days where I wake up with a headache, I usually pack it in, using about 1 Tbs to 4oz of water. I call this my “morning sludge”, and I don’t think I could be productive without it, even if it isn’t the most appealing drink!
So when I found this recipe, I was excited to find a more delicious way to incorporate my favorite spices into a creamy, comforting drink.