Preemptive Inflammatory Drink

I make this coconut-based drink when I have a big day of lifting or a long ride – it helps stave off inflammation. It is not a pain killer – it just helps the body deal with possible inflammation from over-doing it. The herbal apprenticeship tasted this version and gave it rave reviews:

  • 16 ounces Coconut water (translucent)
  • 8 ounces Coconut milk (creamy, opaque)
  • 10 grams Turmeric
  • 2grams Guarana Seed Powder
  • 2 grams Ashwaganda
  • 2 grams Licorice
  • a dash of Cinnamon
  • a dash of Cardamom
  • a dash of powdered Ginger root
  • a dash of Black pepper
  • a capful of Vanilla extract (about 1/2 teaspoon)

Blend all ingredients into coconut water and milk (or 1 1/2 cups of coconut meat and 2 1/2 cups of warm water, soaked, blended, and strained). I pour the coconut and powders into a NutriBullet and spin it for a moment, then lid the whole blender unit and carry it with me. It is super easy and since Turmeric stains, it is contained. The black pepper is key – it boosts the bioavailability of turmeric up to 2,000 percent.

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