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LIFE CHANGING GOLDEN MYLK

When I was a little girl, my Great Aunt used to give me warm cups of milk in the evening which was subtly spiced with a little cinnamon and vanilla and enriched with a knob of butter and a spoonful of honey. It would help ease my digestion and make me feel good. Today, I have adapted this favourite childhood drink –  that is completely comforting, nourishing and extremely soothing – in this turmeric latte recipe.

WHAT’S GREAT ABOUT IT:

Turmeric contains loads of antioxidants and anti-inflammatory compounds that make it very healing to the body. Curcumin is the active ingredient in turmeric, responsible for the distinct yellow colouring and possesses an impressive list of health properties. Turmeric has been linked to the management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease.

 

+ ingredients & methods +

ingredients (Serves 2)

THE PERFECT TURMERIC LATTE  (ENJOY HOT OR ICED)

2 1/2  cups almond milk, coconut milk or my favourite almond + macadamia nut milk (see below)
1 spoonful of raw organic honey (optional)
1 teaspoon of Healthy Chef Turmeric Latte

method

FOR ICED TURMERIC LATTE
Combine all the ingredients into a blender or shaker bottle with ice.
Mix until smooth and spices have mixed through the milk.
Pour into 2 glasses and garnish with a little orange zest or slices of orange.

FOR WARM TURMERIC LATTE
Combine all the ingredients into a small pot and heat gently, until the spices have combined with the milk. Do not boil. Alternatively if you have a coffee machine with a steam nozzle, just heat the milk and turmeric latte until it reaches 65 C on a thermometer.
Pour the turmeric latte into 2 serving glasses and dust with a little cinnamon.
Enjoy.

+ notes & inspiration +

Traditional recipes include peppercorns or a pinch of ground pepper that can will enhance the absorbtion of the curcumin (the main component found in turmeric).

You can also enjoy cold blended into the most amazing breakfast smoothie. Blend with frozen banana, mango, natural immune support and a scoop of Healthy Chef Protein for the ultimate protein rich start to the day.

 

 

 

 

TO MAKE MY CREAMY ALMOND + MACADAMIA NUT MILK in the recipe:

1 cup almonds + 1/4 cup macadamia nuts (soaked over night in water and drained)
4 fresh dates, pitted
6 cups filtered water

BLEND and strain through a muslin or nut milk bag.
STORE in the fridge for 4 days.
ADD 2 – 3 teaspoons Healthy Chef Turmeric Latte for golden milk and heat as required.

 

 

 

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