A recipe for liquid gold, from award-winning vegetarian chef Amy Chaplin –
While the afternoons of September remain warm and bright, the evenings turn wonderfully crisp and cool which is the perfect time to enjoy our new favorite elixir— turmeric-infused lemonade, served hot or cold, from Chef Amy Chaplin.
“Turmeric has been used in Ayurvedic treatments for thousands of years for its rich balancing properties,” Amy explains on why she loves this special spice. “It has a unique earthy, tropical flavor that enhances everything from drinks, to soups, curries and desserts, plus I love its rich color.”
We love turmeric for all these reasons and more. As a key ingredient in our Invati™ Solutions for Thinning Hair, we source the turmeric from the Umbari villages of India which has allowed us to get to know this community better and be a part of helping them gain access to clean water.
2 tablespoons finely grated, unpeeled fresh turmeric root
1 teaspoon finely grated fresh ginger
3 cups boiling filtered water
Tiny pinch sea salt
2 tablespoons raw honey
¼ cup plus 2 tablespoons fresh lemon juice
¼ cup fresh orange juice
Makes 3.5 cups
Place turmeric and ginger in a heatproof jar or pot, and add boiling water and salt. Steep uncovered for 10 minutes, stir in honey until dissolved, and strain into another jar or pitcher. Let cool to room temperature, and then stir in lemon and orange juices. Drink as is, or place in the fridge to chill before serving. Stored in a jar in the fridge, the lemonade will last up to a week. To serve as a warming tea, place ½ cup in a mug and top with boiling water.
– See more at: http://livingaveda.com/try-seasons-drink-turmeric-lemonade/#sthash.3ZatjaxW.dpuf