Looking for the perfect drink for a morning zing? I love this turmeric latte from my book, Younger, for its anti-inflammatory and satiating properties. The bold combination of cinnamon, turmeric and clove targets the inflammatory pathways, works from the gut to prevent neurodegenerative disease and introduces antioxidants.
My version of this ayurvedic latte includes cashews and coconut oil for added benefits. Cashews are rich in magnesium and zinc, the nutrients that aid sleep, prevent muscle tightness and help memory. As a source of protein, they are super filling, as is coconut oil. Medium-chain triglycerides, the fat found in coconut oil has been found to improve improves cognitive function in patients with memory problems. Not only do MCTs can turn off the Alzheimer’s and heart disease gene, but they also help us feel full longer.
That’s why I love this latte! It fills me up with all kinds of good stuff!
4 tablespoons raw cashews
4 tablespoons shredded unsweetened coconut
1 cup water
1 teaspoon coconut oil
1/2 teaspoon cinnamon
1 teaspoon turmeric
Pinch of clove
Pinch of coarse sea salt
Pinch of cinnamon for dusting
Blend the cashews, shredded coconut, and water till creamy. Strain through a nut-milk bag and discard the pulp (you now have cashew milk). Put the liquid back in the blender with the rest of the ingredients and give it a quick whiz. Transfer to a pot on the stove, bring to the boil (or heat gently until warm to the touch), remove from heat, and serve warm with a dusting of cinnamon.
Note: You may also like to try using coconut milk in place of the cashew milk.