It seems like the flu epidemic this year is the top news story right now. Schools in my area are shutting down to be sanitized, and despite our best efforts, we have not been immune at our house. We have struggled this winter to stay well, dealing with bouts of the flu, colds, and strep throat.
When I had the flu, my yoga teacher suggested loading up my system with turmeric, garlic, and ginger, all known to be anti-viral and anti-inflammatory herbs.
Turmeric is known to be especially healing and has been used in Ayurveda for thousands of years to treat a variety of viral and bacterial infections. Curcumin, the naturally occurring bio-active ingredient in turmeric is a well studied anti-inflammatory substance. The curcumin in turmeric becomes even more powerful when mixed with black pepper. In India and Pakistan, where turmeric is a dietary staple, cancer rates are significantly lower than in countries where turmeric is not regularly consumed.
Turmeric is delicious in curries, but I also love to use it to make “Golden Milk” a latte that combines turmeric with milk and sugar, or in this case, almond milk and honey which is a natural way to soothe a cough. I also add in cinnamon, another warming spice, which is not enhances the flavor, but in Ayurveda cinnamon enhances the bio-availability of other herbs.
To make the latte you will need:
- 1 cup unsweetened vanilla almond milk (I like the Malk brand because of the limited ingredients)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon of raw honey
Combine all ingredients in a saucepan and bring to a simmer, turn the heat to low and let simmer for 5 minute, stirring frequently. Drink immediately.
Cheers to health and happiness!