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.
