Do you love the smells, flavors and tradition of holiday foods that clash with your healthy diet? Read on because I found a 5-minute, easy, healthy remake for eggnog: it’s delicious and helps ease inflammation, too!
Image courtesy of: Bill_Oswald
Commercial eggnog topped the Paleoista’s list of unhealthy holiday foods:
While it looks lovely and festive, such as in the image above, most brands you’ll find in the store are nothing more than a concoction of thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup. —www.paleoista.com
Full disclosure: my husband, who guzzles as much store-bought eggnog as he can get, did not love my healthy version, so the recipe below isn’t a duplicate of what’s in your grocer’s dairy case this time of year (which to me tastes too sweet and overly processed). But in my gluten-free, dairy-free, low-sugar world, this turmeric nog is a little bit of heaven in a cup — and it features curcumin from the turmeric and gingerols from the ginger, an anti-inflammatory dynamic duo!
In addition to its anti-inflammatory properties,
Studies show that [turmeric] can increase cognitive functioning, boost the body’s antioxidant capacity, lower the risk of heart disease and fight diabetes. It also prevents age-related chronic diseases and helps combat depression. Though more research is needed, researchers have also discovered a link between turmeric and the reduced risk of cancer cells. Is there anything turmeric can’t do?
- 1/2 cup water
- 1/4 cup turmeric
- 1 cup coconut milk
- 1/4 tsp cinnamon
- 1 tsp coconut oil
- 1 tsp to 1 tbsp turmeric paste (until thick)
- 3 drops ginger essential oil
- 5 drops black pepper essential oil
- Stevia to taste
Small jar with lid [to store turmeric paste]
— www.thealternativedaily.com [full article with step-by-step instructions]
This recipe instructs you to make turmeric paste to store for later with the 1/2 cup of water and 1/4 cup of dry turmeric. Instead, I made a single-serving portion of paste mixing a couple of teaspoons of turmeric powder with a splash of water in a saucepan over low heat. Then, I melted in the coconut oil and added the coconut milk.
My ingredients, blending on the stove top and results
I didn’t have black pepper essential oil on-hand, so I substituted ground black pepper to aid the absorption of the turmeric. I sprinkled the black pepper and stevia (both to taste) into the saucepan and added the ginger oil. I used an immersion blender to help “power mix” the dry pepper with the other ingredients.
Easy as that, I poured the bubbling mixture into a glass, sprinkled with cinnamon and it was ready to go after only 5 minutes at the stove.
My hot turmeric nog was delicious, creamy, satisfying and healthy! Even my finicky teenager drank it after only the initial obligatory suspicious side-eye. The ginger essential oil provided fragrance and a pungent taste and proved to be a great substitute for the rum in many egg nog recipes.
I went to bed a couple of hours later and experienced the most relaxed, continuous sleep I’d had in weeks. My stomach/gut seemed satisfied but not over-full. I awoke minus the low-grade spinal, neck and shoulder pain with which I often begin my days. Of course, I might have just had a good night; but the healing and anti-inflammatory properties of turmeric and ginger are well documented, so I’ll definitely try this again!
As you can tell, I am no chef and certainly no food artist! However, if you are interested in trying a lower-calorie (or a chilled) version of turmeric nog, I would eliminate the coconut oil (save 40 calories) and use light coconut milk (50-60 calories instead of 240) and refrigerate for a couple of hours. Then enjoy your dreamy, creamy anti-inflammatory confection!
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