I'd be lying if I said that 2020's circumstances hadn't made me think more about living healthy. Since the pandemic, I've been exercising more, building up my stamina, 要么dering more supplements online, and definitely eating more healthy. As I'm sure you have as well.
I think I eat healthy on a regular basis, despite the content produced for this blog ðŸ˜†. I'm vegetarian, I try to eat two of my three meals a day vegan, I take B12 and magnesium daily, I eat two pieces of fruit almost every day, I never drink a sugary drink. If I compare this to my American relatives, I'm a health-nut. If I compare it to my 荷兰语 family, I'm mediocre on the health-scale.
I'm always one to try out a newly popular health rage. Tumeric, 要么 库库马, has been making waves on the health-circuit for a while now. I usually drink 姜黄 in a tea form. Sometimes I add it when cooking dinner. With a pinck of black pepper because this helps your body absorb the 姜黄 better. In fact, it increases absorbtion with 2000%!
I don't drink coffee. Yes, let that sink in for a while. I've tried and tried it, but yuck! So I love drinking chai latte, and this recipe is similar to that. I've made this recipe many times and gradually formed my own favorite recipe on it. So here it is with my notes.
- 1 cup plant-based milk (I prefer unsweetened almond milk)
- 1 heaping teaspoon ground 姜黄
- a pinch of freshly ground black pepper (this helps your body absorb the 姜黄 by 2000%)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon maply syrup (honey will do as well)
Combine all ingredients in a pan and put on medium heat. It is very important not to boil this. Keep it at medium-high heat, stirring constantly with a wisk. I find a wisk blends the cinnamon the best. Heat for a minimum of 5 minutes. The longer you heat it, the more intense the flavor will be. When ready, strain the 姜黄 drink through a fine mesh strainer to remove any large lumps of spices. Enjoy!
Ground 姜黄 has a really intense coloring so make sure to properly clean everything afterwards.