Tag: golden milk

  • Golden oat milk

    Golden oat milk

    A winner combo: homemade oat milk with turmeric (kurkuma).

    The health benefits of turmeric are abundant, just search the web and you’ll find lots of info. One of the favorite ways of taking it, is the famous drink ‘golden milk’: a mix of milk (any kind) and turmeric with added oils and black pepper for better absorption by the body.

    The recipe is simple: to my 15 minute oat milk (recipe here), simply add a tablespoon of turmeric, a tablespoon of santen (coconut cream, or use half a can of coconut milk, or fresh of course if you are somewhere tropical) and a few twists of fresh black pepper.

    After blending and passing the milk through a sieve, add honey/agave syrup/any other sweetener (I use honey and vanilla sugar) to bring the sweetness to your liking.

    I even like to add this to my coffee sub! Or simply drink as is, a small glass a day, especially when your throat aches as turmeric is a master infection killer when used topically.

    One last advice: this stuff is used for cloth dyeing and with good reason. It stains like mad. Wear something old ;).

  • Turmeric Coconut Cream

    Turmeric Coconut Cream

    This recipe is for Turmeric Coconut Cream, which has concentrated flavors and a large amount of turmeric. It serves as a basis for turmeric milk: warm one or two teaspoons with a cup of (rice/nut/coconut) milk and you’re set. You could also add the cream to your tea, or porridge, or raw pie filling, or even a curry. Be creative!

    Medicine

    Turmeric has many health benefits, according to ancient cultures as well as modern-day scientific research.

    Check out this article if you want a starting point to know more: http://www.greenmedinfo.com/blog/science-confirms-turmeric-effective-14-drugs. Please let me know if you find a better, more objective overview (i didn’t put in the time).

    How to get the most out of turmeric

    The miracles happen in petri dishes mainly; when you eat turmeric, its effect is more subtle although still amazing. Science is now catching up with ancient knowledge and finding ways to increase the effectiveness of turmeric/curcumin.

    As old cuisines have intuitively known and implemented, there’s some things we can do to reap as much benefit from it as possible: when preparing…

    – combine with some fat,
    – add black pepper
    – don’t cook or heat for too long

    All are taken care of in this recipe!

    Recipe for Turmeric Coconut Cream

    • 1 cup thick coconut milk of good quality (or use santen)
    • 2 heaping tablespoons of ground kurkuma (about 20 gr)
    • 4 cardamom pods or a few pinches of cardamom
    • 1 cinnamon stick
    • 2 star anise
    • 1 clove
    • some ground black pepper
    • a few tablespoons of raw honey or agave syrup

    In stead of the above fresh spices, you may want to use one of these ready-made spice mixes: Chinese 5 Spices or the Indian Chai or Garam Masala. In any case, be sure to add black pepper! Add a tiny pinch or drop of vanilla (essence) to bring out all these flavors even better.

    Slowly heat the thick coconut milk with the spices in a pan. Do not boil. Simmer until the spices give off their taste and the milk has reached the consistency of a rather smooth cream.

    Let it cool down a bit. The cream will set. Then stir in the honey and turmeric. We don’t heat the honey because it would lose its antibacterial power (same reason why we buy real, raw honey and not the cheap one).

    Have you tasted it? It will taste creamy, powdery, spicy, sweet, earthy and delicious. (If it tastes sour, your coconut milk is crappy.)

    Pour or spoon the cream into a clean jar. Sigh… ahhh. I drink turmeric milk every morning and night now. Perfect bedtime drink!