Winter is knocking on the door and I quite welcome the change in scenery it brings with it. It’s a high of 20°C – officially cold for Perth. The leaves are a brilliant shade of red and gold and the crisp crunch of fallen maple and oak leaves beneath my feet seem to deliver a wonderful punch of satisfaction. The eternally blue sky we take for granted is masked by ever looming grey clouds, threatening to bucket down on you at your inconvenience. The one thing that amuses me most at this time of year is how all the dogs are dressed in ridiculous puffy pink coats and how ever other pedestrian looks like they are about to go Alpine skiing. Who does that shit?
No doubt, there is now a cold nibble in the air. Though not cold enough for me to forgo shorts and flip flops completely yet, I seem to be waking up more sneezy and snottier than the day before. I’m not sure which is provoking my immune system more – the cold weather or wild flower pollen. Either way, I am not the most pleasant sight in the early hours. I’m like the aftermath of slugs partying all night long in my nose. Eww, I know. Anyway, all the more reason to load up on pro-biotics, leafy greens and glassfuls of funky turmeric milk. Time to get that immune system a big b-o-o-ost!
GOLDEN TURMERIC MILK
Prep time: 5 minutes
Makes: 1 cup
1 cup almond milk
1 thumb size ginger
1/2 tsp turmeric
1/2 tsp cinnamon
2-3 whole cardamom pods, optional
1-2 whole cloves, optional
2-3 whole black peppercorns, optional
1 tsp of agave or honey
1/4 tsp vanilla
1. TOAST whole spices, if using, lightly in a small saucepan over medium heat.
2. BOIL. Simply pour the rest of the ingredients into a small saucepan and bring to a light boil, stirring constantly. Remove from heat.
2. STRAIN if you have large pieces of ginger, cinnamon, peppercorns, etc. Enjoy warm or chilled. Some of you might want to pinch your nose when gulping this down.