When I started planning this post I had no idea how spot on this soul-warming hug-in-a-mug was going to be. For the past few days a significant chunk of the east side of the country has been suffering from ice, snow, and cruel record cold temps! It’s been all about soup, stew, and anything steaming hot in a mug here in our kitchen.
Today’s recipe not only feels warm, it provides many benefits from the nuts and turmeric it contains. The mildly sweet almond milk has heart protective benefits like helping to reduce your LDL’s (the bad guy cholesterol) and dose of heart-friendly monounsaturated and polyunsaturated fat and fiber. Nuts contain arginine, an amino acid that converts to nitric oxide in the body and helps to relax your blood vessels.
Both the nuts and the turmeric bolster your immune system which is challenged everyday during this bitter cold season. The anti-oxidant and anti-inflammatory properties of the curcumin in turmeric are responsible for lowering your chance of heart attack, avoiding type 2 diabetes, fighting cancer, protecting your brain, and reducing joint pain. Make sure your spice jar is full of this colorful spice as we finish out the winter of ’15!
- 1 cup raw almonds
- 3 cups filtered water
- 2 dates
- ½ teaspoon vanilla extract
- 3 teaspoons turmeric powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- 2 tablespoons honey
- Soak nuts in water 4 hours or overnight. Rinse and drain.
- Blend nuts, water, dates, and vanilla in a high speed blender.
- Pour blended ingredients through a nut milk bag or some cheesecloth arranged over a bowl.
- Wait 5 minutes to allow solids to settle. Bring the bag up around the contents and gently squeeze the liquid out.
- Stir in turmeric, cinnamon, cardamom, and honey.
- Store in a lidded jar or pitcher for 5 days.
- Warm the mylk in a pan over medium heat.