Two of nature’s most incredible anti-inflammatory foods, turmeric and ginger, are combined in this delicious end-of-summer cooler. It’s super refreshing with ice or without ice it’s also a great base for your cleansing shakes in cooler months. Cheers to your health!
Turmeric has a myriad of benefits from potential to kill cancerous cells to reducing the symptoms of arthritis. This miraculous root has been used in Ayurvedic medicine for ages – but you don’t need to be a doctor to start incorporating it into your diet today, and reaping amazing results.
4 cups cold water
1 thumb sized nub of fresh or ground turmeric (peeled)
1 thumb sized piece of fresh or ground ginger (peeled)
1 cup shredded coconut (for coconut milk)
1/2 ripe mango
a few drops of stevia
¼ teaspoon vanilla extract
Peel ginger and turmeric.
Make coconut milk using liquids and coconut, and combine with fresh ginger and turmeric in the blender for about 30 seconds on high.
Strain well through a fine mesh strainer then return the liquid to a clean blender.
Blend again, adding ice if you want to make it extra frosty (like a slushy) along with the mango, some stevia to taste, and a drop or two of vanilla extract.
Recipe by Frank Giglio and photography by Jenny Nelson
If you enjoyed this recipe, you might also like Golden Milk: A Clean Alternative to an Ayurvedic Classic