Anti-inflammatory Toddy Recipe

Inflammation lies at the root of many chronic illnesses, and a majority of them start within the gut as an autoimmune reaction that develops into systemic inflammation. This tea is your drug-free weapon of prevention, laced with creamy cashew milk and perfumed with healing spices.

Serves:

1

Ingredients

  • 250ml (9 fl oz/1 cup) cashew milk (see below)
  • ½ tsp ground turmeric
  • ¼ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly grated ginger
  • Pinch of vanilla powder
  • Pinch of freshly cracked black pepper
  • 6 drops liquid stevia

Method

1. Heat the cashew milk in a small saucepan over medium heat for 2–3 minutes or until just warmed. Add the spices, ginger, vanilla and pepper, then stir to remove any lumps.

2. Remove from the heat and pour through a fine sieve to remove the grated ginger. Add the stevia and enjoy warm.

Supercharged tip: Piperine, a key ingredient in black pepper, enhances the bioavailability of turmeric

Cashew milk

Cashews are a wonderfully creamy dairy alternative, and provide a good serving of minerals including copper, phosphorus, manganese, magnesium and zinc. Use cashew milk instead of dairy in teas, smoothies, mashes and soups. To pre-soak nuts, leave them in a bowl of filtered water for 2–3 hours.

Makes

560ml (19¼ fl oz/2¼ cups)

Ingredients

  • 750ml (26 fl oz/3 cups) filtered water, boiled then cooled slightly
  • 155g (5½oz/1 cup) natural cashews pre-soaked (see above) and drained
  • ¼ tsp alcohol-free vanilla extract
  • Liquid stevia or stevia powder to taste

Method

Whizz the water, cashews and vanilla in a blender until smooth. Strain through a fine sieve, reserving the cashew pulp to use again (see below). Sweeten the cashew milk with stevia to taste, then pour into an airtight sterilized container and keep refrigerated for 4–5 days.

Note: You can make more cashew milk by adding the cashew pulp to the blender with more water. (This can be done up to three times.) The cashew pulp will keep in a sealed container in the fridge for up to 3 days.

Recipe extracted from Heal Your Gut by Lee Holmes (Murdoch Books, £14.99). Photographer: Cath Muscat

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