We eat every day. And we eat several times per day. That is a lot of food coming into our bodies on yearly bases.
So, when we already have so many opportunities to eat, why not ingest those precious medicinal plants in the form of delicious food and beverages?
One of those tasty preparations, old some thousands of years, is ayurvedic delicacy known as Golden Milk. It is named like that because of its yellow color, but I would add it is real golden treasure chest when it comes to turmeric, its main ingredient.
Turmeric (Curcuma longa) is a tropical plant of a ginger family, Zingiberaceae. It is well know for its amazing healing properties and more and more scientific studies keep confirming what elders knew for millennia. Briefly, the turmeric is:
•aids in digestion
•clears the skin
•aids memory and brain function
Let’s move to the recipe. The black pepper won’t be felt in the final product, but it will help in the apsorbtion process, as well as coconut oil. What you will need:
1/4 cup of turmeric powder
/2 cup of water
1 1/2 teaspoons of black pepper
4 tablespoons of extra virgin coconut oil
vanila extract (optional)
Place turmeric, water and pepper in a pot, on low heat. Stir until water evaporates and the paste is formed (you might need a whisk to break the turmeric lumps). At the end, add coconut oil and mix well. Let it cool and store in a glass jar. Refrigerated it can last a long time.
When ready to take your Golden Milk, warm up 2 cups of milk (organic preferably if using cow milk, or almond and rice milk as substitutes) and add half teaspoon of turmeric paste. I am very intuitive about the quantity. Sometimes I put more, sometimes less. Do not boil it, just warm it up. Whisk to break the paste. Add cinnamon if desired or any other healthy spice. You can add a bit of honey if you wish.
Be crative and use this real gold in any preparation you get inspired to use it.