The anti-inflammatory diet has been drawing interest for years now, with health and wellness publications regularly proclaiming its amazing health benefits. No doubt you’ve heard of it before, but in case you haven’t, here’s the scoop:
Anti-inflammation diets are based on the consumption of unprocessed foods that are high in fiber and high in antioxidants. The point is to reduce chronic inflammation, which may be the root cause of some significant long-term health problems.
In the short term, chronic inflammation can result in digestive problems, swelling of joints and muscles, bloating, fatigue, heartburn, and other complications. Luckily, an anti-inflammatory diet may help solve all these problems.
Anti-inflammation diets may even cause weight loss as well as an improvement in mood and overall quality of life, too! Eating more leafy greens, fermented foods, and less processed foods full of sugar and trans fat, can lead to a huge improvement in health and lifestyle.
Turmeric is often considered a “wonder spice” when it comes to anti-inflammation diets - you can read more about why on our blog here. The big reason turmeric is so awesome for your health is that it contains an anti-inflammatory compound called curcumin which can help treat heartburn, arthritis, joint pain, and more. If you’re looking for a natural way to fight inflammation and heartburn at the same time, turmeric is your new best friend!
Our favorite turmeric recipe is a modern, anti-inflammatory twist on an indulgent treat. Golden milk is a delicious and healthy anti-inflammation drink, made with natural ingredients and spices that are full of antioxidants. But golden milk ice cream takes this healthy delight to a new level! The rich, creamy, cool alternative to classic ice cream is a perfect natural remedy for digestive inflammation and heartburn.
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Here’s how you can make it at home, even without an ice cream maker:
Golden Milk Ice Cream Recipe
Adapted from and inspired by The Minimalist Baker
2 14-ounce (414 ml) cans full-fat coconut milk, (~3 1/2 cups or 840 ml)
4 quarter-size slices fresh ginger
1/4 cup (60 ml) maple syrup, plus more to taste
2 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
- The night before, add coconut milk, fresh ginger, maple syrup, sea salt, turmeric and cinnamon to a large saucepan and heat over medium heat. Bring to a simmer (but not a boil!), whisking to thoroughly combine ingredients. Then, remove from heat and add vanilla extract and combine.
- Taste and adjust flavor as needed with spices and maple syrup.
- Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.
- The following day, use a spoon or strainer to remove the ginger.
- If you’re not working with an ice cream maker, then add the chilled mixture to a freezer safe container and place in the freezer. Every 1-2 hours, remove it from the freezer and stir vigorously to incorporate air. Do this for approximately 6 hours until it has set.
- Or, add to ice cream maker and churn according to manufacturer’s instructions - about 20-30 minutes. It should look like soft serve. Once churned, transfer the ice cream to a large freezer-safe container, cover securely and freeze for at least 4-6 hours or until firm.
- Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
- The ice cream will keep in the freezer for up to 10 days or more, though it tastes best within the first 7 days!