I started seeing a chiropractor during my pregnancy to take care of a sticky SI joint, but the real trouble began about four months postpartum. By that time the relaxin had left my body, I was no longer operating on adrenaline alone and months of walking a stubborn baby to sleep had taken a toll. And if I’m being totally honest my diet had been based predominantly on chocolate chips. That SI joint wasn’t just sticky, it was stuck and causing me a lot of pain.

I knew I had to get serious about healing when I showed up to an appointment only to find out the chiropractor couldn’t even treat me because my back was too inflamed. I had spent months taking one step forward only to take two steps back and vowed then to start actually doing my daily exercises, purchased a proper pair of walking shoes and work on getting that inflammation under control by focusing on adding anti-inflammatory foods into my diet. Within three days of enjoying a daily turmeric latte (and going cold turkey on the chocolate chips) the inflammation in my back had almost disappeared completely.

Turmeric is an anti-inflammatory rockstar with 4,000 years of experience treating a wide variety of ailments. It contains a compound called curcumin which is a proven anti-inflammatory, anti-viral and anti-cancer. Most importantly it’s delicious, often used as the base of curry powders and lending food that incredible golden colour.

Considering it’s track record it’s no surprise turmeric is having a moment. Here is my recipe for ginger turmeric latte plus five more delicious ways to enjoy this super powered spice:

  1. Superfood Scramble from me
  2. Golden Milk Ice Cream from Minimalist Baker
  3. Mango Turmeric Smoothie from Live Simply
  4. Turmeric Breakfast Muffins from Green Kitchen Stories
  5. Chocolate Chip Cashew Butter Cookies with Turmeric from Will Frolic for Food

Ginger Turmeric Latte
Serves 1
If you don’t have a blender you can whisk ingredients into the milk in a sauce pan over low heat.


1 cup milk (I used cashew milk)
1 tsp turmeric powder (or use fresh)
1 inch of fresh ginger, peeled and grated
1 tbsp coconut oil
1 tsp coconut sugar or maple syrup (optional)
Pinch of Celtic Sea salt


Gently warm milk in a small saucepan over medium heat. Transfer to a high-power blender with, add remaining ingredients and blend until frothy.