Gatekeepers of Your Gut Health

Turmeric-Almond Milk

By on May 21, 2014 in Recipes with 0 Comments

turmeric almond milk

Turmeric is a perennial root plant in the ginger family that is native of south India and known for having a group of chemical compounds known as curcuminoids. The best known and used of these curcuminoids is curcumin. Research suggests curcumin reduces inflammation and blocks tumor growth in certain cancers, especially in the colon.

We’ll be talking more in depth about curcumin later, but for now, here is the recipe. This recipe was altered from Tricia Huffman’s off of MindBodyGreen. My wife and I found her recipe to be too strong with the tumeric juice, and we have strong palates.

6 cups homemade almond milk
1 cup juiced turmeric
1/2 tsp cinnamon
1 tbs vanilla
3 tsp SweetLeaf stevia
6 pitted Medjool dates


Make your almond milk with your favorite recipe. If you don’t have a favorite recipe, mine is to place 1 1/4 cups almonds in a bowl, cover with filtered water, and soak overnight (8 hrs). Soaking them some (e.g. 1 hr) is better than nothing. Drain and rinse the almonds and place in a blender with 4 cups of filtered water. Blend at the highest speed for 1 minute. I keep the pulp, but you can filter the pulp out with a nut bag.

2 cups of turmeric will yield approximately 1 cup of turmeric juice. Add the almond milk, turmeric juice and all other ingredients into your blender. Blend for 1 minute.

Bon appetit!

About the Author

About the Author: David Roberts holds a Masters in public health from the Johns Hopkins School of Public Health with more than 20 years of experience working in quantitative research and has done public health work on three continents. He sees poor gut health as a leading public health crisis of our day and proper nutrition as the solution. He currently serves as Chief Public Health Officer for Biomic Sciences. .


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