This turmeric tonic, from David and Luisa of Green Kitchen Stories’ new book, Green Kitchen Smoothies, is a soothing and sweet drink based on an Indian Ayurvedic home remedy.
Turmeric and ginger have been used within Ayurvedic medicine and cooking for thousands of years and warm turmeric milk, ‘haldi ka doodh’, is still a popular home remedy in India.
Apart from its health benefits, turmeric makes a very soothing drink. It has a touch of sweetness from honey and a kick from turmeric and ginger.
I love having warm turmeric milk when I’m feeling under the weather.
Ginger Turmeric Tonic
This turmeric tonic is good served both warm and cold. Be advised, though, turmeric is an acquired taste so start with a little less if you are not used to its flavour.
Be sure to add the black pepper – it increases the bioavailability of curcumin, the active component of turmeric.
I start every morning with a smoothie, but I will fully admit that I can get into my morning-zombie rut of making the same ones over and over again. I usually opt for spinach, spirulina, banana!
However, this beautifully-photographed book, Green Kitchen Smoothies by David Frenkiel & Luise Vindahl has completely inspired me to vary my smoothies.
There are lovely recipes including:
Acai Bowl packed with oat milk
Banana and berries
Mocha Morning Buzz
Green Kitchen Smoothies
The book has smoothies for every occasion, from breakfast and showstoppers to post-exercise drinks, quick smoothies and even desserts.
It isn’t just smoothies, but also has amazing recipes for other recipes. There are nut milks, juices and snacks like nut pulp crackers, which is a really great way to reduce food waste!
You’ll need a high-speed blender to really make the most of the recipes and to make it easier. However, they give lots of practical advice and tips, including ingredients to keep on hand and ways to tweak the smoothies so they’re just how you like them.
They have a section of ‘Showstoppers’ that are pretty special: Peanut Butter & Jam Milkshake, breakfast Kefir Bircher with Middle-Eastern Citrus Salad or an indulgent Mango ; Chia Parfait.
Green Kitchen Smoothies’ aim is to ‘inspire you to incorporate more liquid blends into your weekly or monthly routine and help you feel energised from the inside and out’.
Get the recipe for Turmeric Tonic
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Recipe from GREEN KITCHEN SMOOTHIES: Healthy and colourful smoothies for every day by David Frenkiel & Luise Vindahl (Hardie Grant, £15.00)
Disclosure: I was sent a book to review. All opinions are my own. The recipe and photo for Green Kitchen Stories’ Turmeric Tonic are reprinted by permission.
Green Kitchen Stories' Turmeric Tonic
- 1 cup (150g) mixed raw almonds and cashews
- 4 teaspoons grated fresh turmeric (or 2 teaspoons ground turmeric)
- 2 tsp grated fresh ginger (or 1–2 teaspoons ground ginger)
- 2 tbsp maple syrup
- 1 teaspoon vanilla extract
- 4 cups (1¾ pints) filtered water
- ¼ teaspoon sea salt
- pinch black pepper
- Place the nuts in a bowl, cover with filtered water and soak for 12 hours (in the morning or overnight)
- Drain and rinse the nuts, discarding the soaking water.
- Add them to a blender along with the rest of the ingredients. Blend on a high speed until completely smooth.
- Taste and adjust the spiciness and sweetness to your liking by adding more ginger and/or maple syrup
- Strain the turmeric milk through a nut milk bag or a piece of cheesecloth or a fine-mesh sieve and store in the fridge in a large glass carafe with a lid/stopper
- The tonic can keep for a few days in the fridge, if sealed.
- Serve cold or gently warmed up.