I recently shared a popular almond milk I made using lavender and rose. Check it out.
I was inspired to take my raw almond milk in another direction…
Turmeric Almond Milk.
Turmeric has some amazing health benefits from being anti-inflammatory to boosting your overall health. (My husband has an injured shoulder and I’ve been giving him a decently high dosage of curcumin (in supplement form), plus all the turmeric I douse our food with… and it’s helping immensely.)
Turmeric Almond Milk is easy to make and delicious. I like to drink it by the glass usually, but I also use it in soups, smoothies, and chia pudding (see picture below for that recipe).
And, let’s be real… I make fresh homemade almond milk because it doesn’t have any of the risky preservatives or emulsifiers. (<– yuck.) So, remember, natural almond milk will separate and you need to simply give it a shake before using.
Recipe: Turmeric Almond Milk
Yield 1 quart
- 1 cup raw organic almonds
- spring water for soaking
- 4 cups spring water (for blending)
- 1 tablespoon ground turmeric powder
- 2 pinches freshly ground black pepper
- pinch sea salt
- Place the raw almonds in a bowl. Fill with spring water to cover the almonds (I like Castle Rock spring water).
- Let them soak overnight on your counter.
- The following morning, drain off the water and rinse the almonds.
- Place the almonds and a fresh quart of spring water in a high-speed blender. Blend on high for about a minute.
- Use a nut milk bag to strain the milk off and discard the pulp left in the nut milk bag.
- Transfer the almond milk back to the blender and add the turmeric, black pepper, and salt. Blend.
Store in the refrigerator for about five days and remember to shake before using.
Variation: Add 1/2 teaspoon vanilla bean powder for a nice smooth vanilla finish.
If you want to use this health boosting almond milk in a chia seed pudding, here you go. In the picture, it says curcumin almond milk… that’s Turmeric Almond Milk. Oh and I use the best ginger essential oil on the planet from Living Libations.
Recipe: Pumpkin Spice Curcumin Chia Pudding
Yield 3 cups
- 2 cups Turmeric Almond Milk
- 2 teaspoons ground pumpkin spice powder
- 2 drops ginger essential oil
- hefty drizzle raw honey, to taste
- 8 tablespoons chia seeds
- Blend the milk, pumpkin spice powder, ginger essential oil and the honey together.
- Place the chia seeds in a quart-sized glass mason jar. Add the almond milk mixture to the mason jar with the chia seeds.
- Secure a lid tightly and shake vigorously for a moment. Wait a few minutes and shake again. Wait a few minutes and shake again. Repeat a couple more times.
Refrigerate for up to four hours.