turmeric latte – winter blend

You can easily buy ready made blend of turmeric latte, and that’s how I started. But it’s more expensive and less fun, than when you make your own mix. I enjoy making my own blend, I can add as many ingredients as I want, in proportions I like the most. And I love this winter flavor latte. Most often I make hot bulletproof latte for myself, and a smoothie for my partner, that he can take to work.

According to ayurvedic medicine that is one of the world’s oldest holistic healing systems. It’s based on the belief that health and wellness depend on a balance between the mind, body, and spirit. Ayurveda treats the body as a whole, not just the bunch of organs or systems that are not connected with each other. So in ayurvedic theory of disease, poor digestion is actually the root cause of most disorders. When the food we eat is not digested properly, and the by-product of poor digestion, builds up in the body, clogging the microchannels of the body. Not only does this further block the efficient flow of nutrients to the different parts of the body, weakening the immune system, but also make a good ground for bacteria and diseases.

That’s where the spices helps to make the magic. They not only helps to digest the food, but also to get rid of this unwanted by-product of metabolism. Turmeric, ginger and cinnamon helps to clean your body. Cloves are known to have antiseptic properties (and their smell is often associated with the dentist – oh I know something about it, mixing eugenol everyday for two years). But as with every natural remedies it need to be taken systematically, so they can work gently and gradually.

If you’ve never tried turmeric latte, I highly recommend it. It has a specific taste, but if you’ll like it you’ll love it 😉


turmeric latte – winter blend

INGREDIENTS (descending):

  • turmeric
  • cinnamon
  • desiccated coconut
  • cloves
  • ginger


Proportions: Turmeric is your base, so it’s going to be your main ingredient. All depends how much of the blend you want to make. If you only want to try whether you will like it, one full teaspoon will be enough. I add one heaped teaspoon of blend for one cup of latte.

If you want to make a bigger batch, you’ll need a lot more. Add the rest of spices in proportions you like the most. I add quite a lot of cinnamon, because I like it’s sweet, warm and slightly spicy flavor. Coconut is for extra fat and flavor. You can grind it in a coffee grinder, to get more powdery consistency, but I don’t mind bits of coconut in my latte. Cloves gives a wonderful sweetness and aroma. And finally spicy ginger, but not too much, that’s why I add only a little bit.

You can use this blend to make a latte, smoothie or add to your morning porridge (if you eat porridge, ugh… I miss my morning porridge).



Indian cacao drink #ketofriendly

This recipe comes from my old book about Five Elements Theory of Chinese Cooking, and it’s one of the recipes that supposed to warm and strengthen your body. Also the author recommends this drink to prevent flu and cold so it’s great for the winter time. So if you feel like the cold is coming maybe it will be better remedy than going to a pharmacy.

Important note: author warns that you may experience some of the side effects if your body is not used to large dose of warming agents. So keep it in mind, and if you discover itchy rash on your hands, itchy eyes or red spots on your face or torso, have some water with lemon or cottage cheese. Author also dissuade from this drink if you take hormone pills or antibiotics.

There’s also some other benefits from cayenne pepper. Capsaicin, the active ingredient in cayenne peppers, is what gives them their medicinal properties. Cayenne pepper can improve your digestion and make your stomach boost defense against infections and injuries. May also relieve the pain of your joints and muscles, it has anti-inflammatory and antibacterial properties. Chinese and Ayurvedic medicines use cayenne pepper to help treat circulatory problems. Ofcourse like with every natural methods, to make it work you need to be consistent and systematic. Start with small amount of cayenne, 1/4 of teaspoon, like in the recipe. When your stomach gets used to capsaicin you can start increasing the amount of cayenne. My partner loves spicy food, so he can put one full teaspoon to that cacao and drink it with pleasure.

The other important thing that not many people know, and I didn’t know until I started keto is a difference between cacao and cocoa. Have you ever noticed that there is two of them? They both look pretty much the same but there is a significant difference in taste and nutritional qualities.

Cacao refers to any of the food products derived from the cacao bean that have remained raw. Raw cacao powder is made by cold-pressing unroasted cacao beans, this process retains all the good stuff that cacao beans have. Like antioxidants, flavanoids, minerals: magnesium, calcium, iron, zinc, copper, potassium and manganese, vitamins: A, B1, B2, B3, C, E and Pantothenic acid.

Cocoa powder is the ‘raw cacao’ that’s been roasted at high temperatures. Process of roasting kills most of the goodness from the beans. So why do they roast it you would ask? I was thinking the same. Why should they complicate production process, if you can skip one procedure and have better quality product. I did my research and find out that most cocoa beans they use for chocolate making are fermented, but are not roasted yet. Fermented beans are naturally full of bacteria, fungi and molds. But fermentation is essential, being responsible for the development of lots of the chocolatey flavour. So there is some risk of infection from unroasted cocoa beans. If you roast them you will kill all the unhealthy stuff that has grown on them but unfortunately you also kill most of the good ones. There’s also easier to remove the husk from the bean when it’s roasted, and very hot temperature gives the chocolaty flavour (the same like with roasting coffee).

So the next question you would ask – what happens with bacterias and moulds with raw cacao production? How do they hmm…dissappear? As raw beans dry outside naturally, they never reach the same high temperatures. So the producer needs to be sure that the supply chain is fully trustworthy. When the cacao is drying outside, it needs absolutely clean environment, under cover and with controls in place. Additionally, several tests are carried out to check that the bacteria isn’t present. That would explain why raw cacao powder is three times more expensive than the roasted one. Not only because all the process is much longer, but also needs to be more careful and controled. So always be aware to choose good quality cacao from certified companies. According to International Cocoa Organization (ICCO) current policy, is that there should be at least a standardized amount of cut tests conducted. This is a visual inspection of 300 beans per ton to check for quality. The number of beans that are visibly mouldy, slaty, insect damaged, germinated, or flat is recorded.

So the logic conclusion would be, that maybe roasted cocoa is more healthy than it’s raw version. For me personally raw cacao has much better taste. Roasted cocoa tastes bitter and unpleasant. I don’t mind roasted cocoa in chocolate or in cake, I like it’s bitterness in these cases. But in a hot drink or a smoothie I definitely prefer raw cacao, because of it’s taste and nutritional qualities. Than what if my raw cacao is infected with some bacteria? Well I believe that if your body is strong and your stomach full of good microbes it will manage to fight the potential unwelcome guests.


Indian cacao drink

INGREDIENTS (for 1 portion):

· 1 headed tsp raw cacao
· 250 ml water
· few drops of vanilla extract or a piece of vanilla pod
· ¼ tsp cayenne pepper


Put all the ingredients to a small pot, pour hot water and boil for 3 to 5 minutes. Drink hot and enjoy the sweetness of vanilla and spiciness of cayenne. It will warm you up immediately.