Mexican Hot Cocoa with Turmeric, Coconut Oil, Maca & Spices

We're into anti-inflammation eating so that bleeds into paleo eating. However, I usually don't eat meat unless my husband killed it. My man is also a commercial fisherman here in AK (salmon, black cod). Fish recipes anyone?

subheading: HOT COCOA INGREDIENTS:

2 c. hot (not boiling) water OR coconut milk, almond milk, rice milk or organic whole milk (see how I make mine with coconut cream concentrate)

1 heaping TBSP unrefined coconut oil ( this is what I use but you can also get it at Amazon)

1 TBSP unsweetened raw cacao powder (rounded to heaping, depending on how chocolatey you like it)

½ to ¾ (or more if you can handle it!) rounded tsp. turmeric powder

a pinch black pepper (needed for proper absorption of turmeric)

a pinch of cayenne pepper or to taste

1 tsp. maca powder OR chocolate protein powder OR 1 TBSP gelatin powder (ones I use, optional)

1 to 2 tsp of maple syrup or honey to taste OR stevia drops to taste

½ teaspoon cinnamon powder

½ teaspoon ginger powder, optional

½ teaspoon of Himalayan or sea salt (ones I use daily for minerals - see salt sole)

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subheading: OR MAKE UP A TUB OF BULK PRE-MIXED MEXICAN HOT COCOA:

I do NOT measure amounts when I do this, but approximate, so feel free to create your own special blend!

subheading: The dry ingredients here in descending order from most to least are:

Turmeric

Raw cacao

Protein powder

Cinnamon

Gelatin

Cayenne

Black pepper

Himalayan pink salt

In making up the tub, there should always be more turmeric than anything else. That is why you are making this…for the healing benefits of turmeric on inflammation and reducing pain!

Remember to add in a your coconut oil once the mix is dissolved!

Directions at deeprootsathome.com

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