Turmeric infused plant based milk


INGREDIENTS

2 cups unsweetened plant based milk (coconut, almond or rice)
1/2 tablespoon peeled, grated fresh ginger
1 tablespoon peeled, grated fresh turmeric
3-4 black peppercorns

Suitable for:
Breakfast | Lunch | Dinner | Snack

Protein swap

Freezer friendly

METHOD

Add all ingredients to a saucepan, stir well. Bring to a simmer and then lower the heat and simmer for 5 minutes. Strain and set aside to cool then refrigerate for up to two days.

NOTES

Perfect for dinner and have the leftovers for lunch the next day. Egg free version (sub for a chia or flax egg). Get creative with your herb and spice combinations.

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  • July 1, 2020