“Turmeric has been used in Ayurvedic medicine for thousands of years, and research backs up its innumerable health benefits—it’s anti-inflammatory, anti-viral, anti-microbial, and anti-bacterial,” says Melissa Rosen, Locali’s CEO who is also a certified holistic health counselor.

“I added the black pepper and organic olive oil because they increase the bio-availability of the turmeric [meaning they help your body absorb and make use of the turmeric], plus they’re great for hair and skin and loaded with antioxidants.”

The shake is topped off with cinnamon and ginger (both of which are also, you guessed it, anti-inflammatory) along with pineapple (which is great for digestion) and non-dairy coconut “ice cream,” (good for you fatty acids!), and a probiotic shot.

The end result is smooth and comforting, but with a noticeably spicy kick—check out the adapted recipe below, and prepare your blender for a busy winter. —Erin Magner

Combine olive oil, turmeric, black pepper, cinnamon, ginger, and milk in a blender. If using a high-speed blender, blend mixture until warm. Add pineapple and ice cream and continue to blend until smooth.