Turmeric & Cardamom Lassi

Many plants have their own nutritive love stories - a practical romance of sorts, where match made ingredients support and enhance each other’s strengths through togetherness. Such is the case for turmeric and black pepper; the active compound piperine found in black pepper exponentially enhances the bioavailability of turmeric’s curcumin (read: the feel good, anti-inflammatory, miracle property of the orange rhizome that everyone is raving about). Take this synergy one step further, and incorporate fat that will help make turmeric’s punch all the much stronger.

This lassi is a delicious vessel for incorporating all of the above; it’s perfect as a light breakfast, as relief from indigestion, as a midday pick-me-up, or even as a soothing midnight snack (might I recommend adding a dropperful of Herb Pharm’s ashwagandha for extra evening chill). While cold beverages aren’t the natural go to during the winter months, the warming zing of ginger and warmth of cardamom and vanilla keep your senses cozy.

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Ingredients

• ½ cup full fat yogurt (preferably from pasture raised cows, or substitute coconut yogurt if you avoid dairy)

• ¾ cup filtered water

• 3-4 large medjool dates, pitted

• 1.5-2 tsp ground turmeric (depends on desired potency)

• 1 tsp ground cardamom

• 1 tsp grated ginger

• ¼ tsp fresh cracked black pepper (about 6 grinds on a pepper mill)

• Seeds scraped from one 2 inch piece vanilla bean, or 1 tsp vanilla extract

• 1 dropperful of Herb Pharm cinnamon tincture (optional)

Directions

1. Add everything to a blender and blend on high until smooth.

2. Serve over ice, or enjoy neat if the cold feels intimidating. Finish with a fresh grind of pepper, and drink the medicine in!

Sources

Diaspora Co. for single origin cardamom, turmeric and black pepper Herb Pharm for tinctures

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About the Author

Vilda Gonzalez is the Food Editor at The Thirlby, an avid home cook, and studying to become a holistic nutritionist. She is the founder and chef of Sol-Eir, an ongoing series of alchemized food and beverage experiences. Her mission is to rewire our collective relationship to what eating well truly means; with the highest regard of respect for our body, our community, and our earth. She believes that food should be delicious, flavorful, and indulgent, but it should also be deeply nourishing, regenerative, and inherently healthful. Vilda also works with individuals to strengthen their personal relationships with food through means of intuitive cooking and connection.