More than just adding a beautiful yellow to this latte, turmeric is one of the most potent anti-inflammatory agents we know. It also has been shown to counter the proliferative effect of estrogen on cancer cells. The cashews are rich in vitamins B6, E, and K and minerals copper, zinc, and selenium, which support the thyroid.
That’s why I recommend this turmeric latte as part of my Younger Protocol. It’s creamy and rich, and full of savory flavors. Because of the cashews and coconut oil, this latte will help keep you full longer and stabilize blood sugar, preventing you from wanting to snack excessively. The boldness of the turmeric mixed with cinnamon and a pinch of clove is totally scrumptious.
- 4 tbs. raw cashews
- 4 tbs. shredded unsweetened coconut
- 1 cup water
- 1 tsp. coconut oil
- 1/2 tsp. cinnamon
- 1 tsp. turmeric
- Pinch of clove
- Pinch of coarse sea salt
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 a 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.
Recipe from Younger by Sara Gottfried, MD, reprinted with permission by HarperOne/HarperCollins. Copyright 2017.