When both my younger son & my husband injured their backs and could no longer shovel snow, I knew they needed healing remedies straight from the kitchen. (Yes, I am a firm believer in Hippocrates’ philosophy: “Let food be thy medicine and medicine be thy food.”) Before they reached for ibuprofen, I began creating dishes infused with every anti-inflammatory spice imaginable, from ginger to cinnamon to cumin. Yet, out of all of the spices, my personal favorite is turmeric.

Almost everyone has heard of turmeric.  It’s the vibrant orange-yellow spice affectionately known as the magic sword against inflammation, birthed in India and crowned centuries ago as one of the great dosha balancers in ayurvedic medicine.

Turmeric can be bought whole or ground dried, and has been a major player in the health food scene, even popular in supplement form. Although I’ve been a fan of using the flavorful spice for the past couple years, this winter I’ve been religiously pulling out my microplane grater and adding the fresh root (looks like a close cousin to ginger) into soups, smoothies, juices, quinoa, and protein dishes for an instant health boost.

Here’s the thing about a healing spice backed by science and proof: you can feel its inherent goodness from the moment it touches your tongue.

So while the air is still cold, yet the energy of spring awaits just around the bend, try sipping on my newest obsession, a fresh turmeric latte.  Why not warm up from the inside out and beat the winter body blues?  Plus, the potent dose of natural antiviral properties fully prepares us for spring renewal. I don’t know about you, but I’m more than ready for rejuvenation and revival after a long, snowy winter.

These beautifully bold  & healing turmeric lattes simply brightens everything, all around, each and every morning.

Enjoy my March magic ritual.  Think tulips & drink up!

CREAMY TURMERIC LATTE
Serves 1

INGREDIENTS
1 cup unsweetened almond or coconut milk
1 heaping tablespoon fresh turmeric root, grated (or use approximately 2 teaspoons turmeric paste - see below)
1 teaspoon cinnamon
1 tablespoon fresh ginger root, grated (or 1 teaspoon ground)
1 tablespoon coconut oil or ghee
Raw honey or stevia to taste

*Note: To make the turmeric paste combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the fridge up to 5 days.

METHOD
Gently warm the almond or coconut milk in a small saucepan. Do not boil. Add turmeric, ginger and cinnamon. Next, combine coconut oil with milk and heat together until melted. Use a wire whisk or immersion blender to create a foam. Continue to stir until frothy and heated through.

Stir in honey or stevia to taste. Sip, savor & enjoy.

Now it's your turn: Have you fallen hopelessly in love with turmeric or any other healing foods? Share your favorite recipe (or use) below!