Hey, how have you been? Back here, in Indonesia, it’s just been hot, hot, hot and hotter.
It’s been a long time since the rains kissed the earth here on the Zamrud Khatulistiwa .
Although I live in polluted and jammed packed Jakarta right now, I am still grateful and in so many ways, better off, than my fellow Indonesians in the Sumatera islands or Kalimantan (Borneo).
As you know, it’s the dry season here, and usually at this time of the year, forest fires make their way through irresponsible people’s hands. I am not pointing fingers, but it is more than obvious that big companies are responsible for this. Mostly palm oil mega companies.
Apparently it is so much easier to just burn down the forest for more land to grow more palm oil, for….what? ☹
Children and senior citizens are getting sick each day with respiratory disease and even dying from it. It is such a heart breaking situation and there is not much I can do, except send my prayers, and continue my consistency of avoiding all products made with palm oil.
Yes, cooking oil, to soaps, to shampoos, have all been changed in this house. We started a few years ago, actually, and although in some cases it might cost a little more, my family and I have committed to this and we will stick to it. We try to save money from cutting other expenses, and so far, I’d say we’re doing good ☺
I felt like sharing this recipe with you today, since it involves turmeric, an herb, a root plant widely used in Indonesia, with Coconut Oil (cold pressed and organic) , a superfood oil we have been using when we need oil at home, instead of palm oil.
Turmeric is used in so many Indonesian recipes, from savory stews like the Rendang, Opor, Soto, to the very famous Jamu. An Indonesian concoction of a healthy elixir formulated from our ancestor’s recipes and usually includes the mighty Turmeric.
Turmeric is so full of benefits. It is high in antioxidants (cancer fighting as we know) and it also helps warm the digestion and body.
I know, I said it’s been hot here without the rain, but lately I have been craving for some turmeric and the way I imagined to have it, was warm, with a little touch of (good) fats.
Hence the TURMERIC LATTE.
2 cups of water
2 cups of almond milk (homemade if possible is best)
1 tablespoon local honey, optional
1 teaspoon (for each cup) coconut oil, optional
1 teaspoon ground turmeric or 1 Tablespoon minced fresh turmeric
1 cinnamon stick or 1 teaspoon ground cinnamon
1 Tablespoon minced fresh ginger or 1 teaspoon ginger powder
small pinch of black pepper
Simply put turmeric, ginger, all herbs and sweetener EXCEPT coconut oil into a small saucepan with 2 cups water and bring to a gentle boil.
Once boiled, lower the heat and let it simmer for another 15 minutes. Strain and pour into 3 different cups or mugs, set aside
Warm the almond milk in the saucepan until gently heated, not necessarily boiling hot. Use a frother or manually whisk until you get some froth in the milk, then distribute the frothed milk among the three cups of turmeric concoction.
Add 1 teaspoon of Virgin Cold Pressed Coconut Oil in each cup and froth again.
Sprinkle a bit of nutmeg powder or cinnamon powder and serve warm. Enjoy ☺
Note: You can always use a smidgen of stevia if you cannot take sugar or sweeteners like honey
This Turmeric Latte feels very warm in the body and it definitely helps me wind down and sleep at night.
It also is my go to drink when I am having a cold or cough. You must try this.
Don’t forget to tag me on my instagram @sophienavita please, if you decide to make it (you must, you must, you must)