In Global Love Food, Superfoods, Wellness

By Lauren Glucina

This is a delicious healing recipe that is my twist on an age-old remedy for winter coughs and colds. The special ingredient, turmeric.

Beloved turmeric is a spice that works on the digestive, urinary and circulatory systems. It has a bitter, astringent and pungent taste, and a wide variety of therapeutic uses (amenorrhea, anemia, blood purifier, blood tissue formation, jaundice, hepatitis, circulation, inflammatory bowel disease, haemorrhoids, water retention, indigestion, gas, clearing mucous, protein digestion, urinary diseases, fever, bruising, acne, and as a natural antibiotic and general anti-inflammatory agent among many others). Its antibacterial and antibiotic properties make it particularly useful for treating the common cold, and it also has the added benefit of helping to expel mucous.

In Ayurvedic medicine, a popular way to prepare it is as a milk decoction, gently heating milk with turmeric and other spices to make a warming and healing drink. This recipe uses home made nut milk as a dairy alternative, just because I have a particular soft spot for cashew milk, but coconut milk would also be a lovely option and perhaps less time consuming (although we’re only talking a few minutes to make it so it is definitely worth experimenting with).

A good teaspoon of lucuma powder is optional as a natural and low GI sweetener to round out that bitterness. This drink is extremely comforting and nice to sip on right before bed.


Turmeric Milk

  • 4 tablespoons cashews
  • 4 tablespoons coconut flakes
  • 1 cup water
    [The above 3 ingredients are for making cashew nut milk. You could use 1 1/2 cups of store bought nut milk (almond/cashew/coconut milk) instead]
  • 1 heaped teaspoon lucuma [a nutrition-packed natural sweetener. You can also use another natural sweetener – honey/maple syrup/stevia instead]
  • 1 teaspoon coconut oil
  • ½ teaspoon cinnamon
  • 1 teaspoon turmeric
  • Pinch of clove
  • Pinch of coarse sea salt


  • Blend the cashews, coconut flakes 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 whizz.
  • Transfer to a pot on the stove, bring to the boil, remove from heat and serve warm with a dusting of cinnamon.
  • You may also like to try using coconut milk in place of the cashew milk.

Lauren Glucina of Ascension Kitchen shares raw and plant-based whole foods recipes, remedies and articles that nourish both body and soul. She is a trained Raw Foods Chef and Educator and current Natural Medicine Student Practitioner, living by the simple philosophy: get back to nature.

Say hi at

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Join Us For Inspiration,
Updates, Resources,

Meditations & More.

You are now subscribed!

Pin It on Pinterest

Share This