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Receta Recipe For Turmeric Tea
by Tandy Sinclair

Given that I have long term inflammation issues, a friend of mine gave me a recipe using turmeric powder. This is a natural anti-inflammatory and has been used for over 3000 years to treat arthritis in Chinese medication. The recipe she shared with me used milk as a base. This was warmed with coconut oil, turmeric, black pepper, cinnamon and vanilla and once warm poured into a mug. I also tried it with ginger and nutmeg. Honey was stirred in for sweetening, and despite adding more honey than was recommended, I could not stomach the taste of the turmeric. I turned to Margaret Roberts’ Tea book for inspiration and she makes note that you should not drink turmeric every day. I would suggest having a cup every second day, or if the need is greater, every weekday. The recipe in the book makes use of ingredients I could not source, other than the aniseeds which I bought to make my herbal infusion. Aniseeds are great for lung issues, and as I had a bit of a post nasal drip I decided to add these to what inspired me from the milk recipe. Basically I took the best of everything to make something that tasted great!

Place the turmeric and ginger into a mug Place the aniseeds into a tea sieve Place the sieve over the mug Pour the boiling water through the sieve Leave to stand for 5 minutes Remove the sieve Add the honey, stir with the cinnamon quill and then add the lemon Sip slowly You can re-use the cinnamon quill for your next cup of tea 3.4.3177

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What I blogged October 19:

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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.