Breakfasts that can be made the night before are just the best aren’t they! Not only is this wonderful, bright, morning treat gluten and dairy free …. it tastes absolutely fantastic too and comes with an added ton of health benefits.
Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. Unfortunately, curcumin is poorly absorbed into the bloodstream unless eaten with black pepper. Pepper contains piperine a natural substance that enhances the absorption of curcumin by 2000%
If you’re struggling with psoriasis or arthritis, turmeric is a brilliant addition to your diet. It’s such a strong anti inflammatory it’s effects beat many anti inflammatory drugs.
This recipe works best with fresh turmeric. The dried, ground stuff tastes very bitter and fresh is always best.
INGREDIENTS (makes 2 bowls)
300ml almond milk
150g muesli – this is my absolute fave
Tablespoon flax seed
Tablespoon chia seeds
Teaspoon maple syrup
2 tsp cacao powder
2 tsp coconut oil
Drop maple syrup
4 twists of black pepper
Plus – a raspberry on top & Wyldsson trail mix
Run the turmeric and ginger through a juicer and add it to the almond milk
Pour in the chia seeds, flax seeds, muesli and maple syrup and stir everything together. Leave in the fridge for a couple of hours to soak
Melt the coconut oil and cacao powder in a glass bowl above a saucepan of boiling water. Twist in the black pepper
Allow to cool a little and then drizzle over the cooled oats
Place back in the fridge overnight. Add a raspberry and a trail mix sprinkle to serve