Are you in love with the earthy, spicy sweetness of turmeric milk? Us too. We love the way it perfectly blends the sweet with the savory, not to mention all of the health benefits that go along with the ingredients. While we love sipping on a warm mug of golden milk this time of year, we decided to mix things up a little bit, grab the nearest blanket, put on another layer of clothes, crank the heater up, (you get the picture, it's still COLD) and turn our favorite inflammation-busting beverage into a vegan ice cream!
This recipe has all of the familiar flavors of golden milk - vanilla, cinnamon, ginger, and, of course, turmeric. This time of year it's highly recommended to look for ways to sneak turmeric into the diet wherever you can.
Turmeric's anti-inflammatory and antioxidant properties are a great asset while your immune system navigates its way through cold and flu season, thanks to a potent compound within it called curcumin.
Speaking of which, the next time you feel a sore throat coming on, try making this recipe. It's frozen nature will help reduce swelling, and the ginger and turmeric will give a nice boost to your immune system, as well as help relieve any pain.
Raw Golden Milk Banana Nice Cream
3 frozen bananas, chopped*
1 tsp fresh ginger root
1/2 tsp Veggimins Maca Matrix
1/2 tsp cinnamon powder
1 tsp turmeric powder
1 tsp vanilla extract
1/2 cup plant based milk (we used almond!) - preferably raw and homemade
1/2 Tbs Dastony Stone Ground Almond Butter
1 tsp chia seeds
1. Place almond milk in your blender carafe first. Add remaining ingredients and blend until smooth. Add additional almond milk if needed in order to get your blender blades to catch. To to minimize the amount of liquid you use for a denser, more ice-cream-like consistency. You can also use a food processor, and will need less liquid this way.
*Make sure your bananas are nice and ripe prior to freezing. The peels should be spotty with no green left. Once ripe, peel first and place in freezer-safe bags until frozen solid.