A boldly spiced elixir that holds magical anti-inflammatory powers. One must sip it to believe it. If you want to make this beverage immediately, skip steps 1 and 2, and replace with store-bought almond milk.
raw unsalted almonds
¼ tsp apple cider vinegar
1 tsp freshly grated turmeric (can be substituted with 1 tsp ground turmeric)
1 tsp freshly grated ginger root
1 tsp ground cinnamon
1 tbsp honey
Place almonds and apple cider vinegar in a bowl, cover with water and soak overnight. Soaking nuts minimizes toxic substances such as phytic acid and tannins which inhibits the body’s ability to absorb vital minerals founds in nuts.
Strain the soaked almonds and place in the blender along with 2 cups water. Blend until smooth. Strain once more through a fine mesh strainer or cheesecloth for smooth silky almond milk. Save almond pulp to make a warm bowl of breakfast porridge or add into baked goods for extra fibre and protein!
Peel and finely grate the turmeric and gingerroot.
In a small saucepan, bring the almond milk to a light simmer over medium low heat. Transfer back into the blender and add grated turmeric, ginger and cinnamon. Blend until smooth, adding a touch of honey if desired.