You know what’s really addictive?
- That new show on Hulu 11.22.63. In the course of a week I caught up on all of the episodes because I’m in love with the 60s. Minus the disgusting racism and blatant sexism, I think it would have been a pretty nice time to have been alive… mostly for the music.
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- Internet cat videos. Enough said.
- This matcha fruit-free smoothie because me and matcha are like BFFs nowadays.
- Essential oils in a hot bath with a good book (right now I’m reading 10% Happier). I could do this every. single. night.
- And, adding turmeric to just about everything…
After using turmeric for a great deal of time I’m a big believe in its anti-inflammatory properties. Over the past couple of years I’ve been adding it to curries, veggies, sauerkrauts, and juices:
- Detox Tonic
- Anti-Inflammatory Sauerkraut
- Ginger, Carrot, Turmeric and Grapefruit Juice
- Slow Cooker Indian Chicken Curry
- Anti-Inflammatory Root Vegetables
- Anti-Inflammatory Turmeric Tonic
Today I decided it was finally time to make: Anti-Inflammatory Turmeric Mango Popsicles!
These popsicles are slightly spicy from the ginger and turmeric, creamy from the cashews, and lightly sweet. My diet is very low in added sugar (even from non processed sources like pure maple syrup) so I usually decrease the sugar to 1/4 cup in my batch. Depending on your preferences, feel free to decrease the maple syrup, substitute honey, and/or use stevia instead.
Note: you will need a popsicle mold for this recipe. I bought this BPA-free one on Amazon which I love. 
- 2 medium ripe mangos, pitted and peeled
- ½-inch piece fresh ginger, minced
- ¾ teaspoon ground turmeric
- ⅓ cup maple syrup
- ⅓ cup raw cashews
- ½ cup water
- Blend ingredients until smooth.
- Pour into popsicle molds and freeze overnight.
- Enjoy!
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