I have been busy searching for new ways to bring more health and sweet nutrition to y’all ♥ I spent all of last week in Paradise! Literally. I travelled to Paradise Island in the Bahamas to attend the annual Ayurvedic conference at the Sivananda Yoga Ashram — an incredibly beautiful and spiritual place you should definitely try to visit someday.
I returned feeling rested, relaxed and inspired by the incredible knowledge I received there. I attended lectures on Ayurvedic nutrition and herbalism to learn of traditional healing foods to add to my diet. This inspired me to create the recipe I am sharing with you today.
The two herbal remedies most used in Ayurveda are ginger and turmeric. In fact, every practitioner of Ayurvedic medicine you ask will swear by the healing properties of these two plants.
Ginger has been historically used to alleviate gastrointestinal problems, such as stomachaches, nausea and flatulence. Ginger tea is especially beneficial for improving digestion and has been used in traditional healing systems like Ayurveda for thousands of years.
The ginger root contains powerful anti-inflammatory compounds called gingerols which help to reduce pain and discomfort associated with diseases of inflammation, like rheumatoid and osteoarthritis. Ginger’s powerful antioxidant compounds have also been associated with reducing oxidative cell damage.
Turmeric is a staple condiment in my kitchen. It is one of the most medicinal herbs which has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine.
Curcumin is the active component of the turmeric root which gives it its bright orange color. Curcumin’s powerful antioxidant properties have been extensively studied by modern science and according to research, may provide an effective alternative treatment for inflammatory diseases such as IBS, Crohn’s, ulcerative colitis, as well as various types of cancer.
One of the herbalists presenting at the Ayurvedic conference I attended at the Sivananda Ashram duly noted that turmeric should be a part of everyone’s diet.
All of this inspired me to create today’s recipe, which I am sure you will enjoy. It is one of the healthiest drinks you would ever make and surprisingly, it tastes delicious. It has become one of my favorite cocktails to sip on, especially during the cold winter moths when ginger and turmeric are both excellent herbs to use due to their heating and antibacterial properties.
- ½ c mango (fresh or frozen)
- ½ ripe banana
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
- 1” piece of raw minced ginger
- Almond or any other nut milk of choice
- Blend all ingredients until smooth
- Chill and enjoy while fresh!