Golden Turmeric Milk
Turmeric! Though a relative newbie to the American spice rack, has been around in the Indian kitchen and Ayurvedic medicine cabinet for generations. The color and flavor of traditional Indian curry has a lot more going on for itself these days. Documented in close to a 1000 studies, its now the new age super food. But our Indian grandmas already knew that! They knew of the super powers of this gold-orange hued root, “haldi doodh” (turmeric milk) being the answer to any aches and pains, sprains and swellings known to man. Recent times have seen extensive published studies that show evidence of turmeric not only being an immunity booster having anti-bacterial and anti -microbial properties, but also having anti-inflammatory properties and those supporting joint, brain, gut and liver health. Grandma was truly onto something I tell ya, if only we had listened back then!
So, how do we increase our consumption of turmeric to reap its benefits, you ask?
Dried turmeric powder can be used as a seasoning while sautéing veggies. However, it is an acquired taste, so go slow and be light handed with seasoning. Turmeric powder can also be added to smoothies to give them an exotic earthiness. Alternatively, use a small piece of fresh turmeric root. Again, go slow, less is more here.
Golden milk is another warm and delicious concoction and an easy way to incorporate this powerful herb into our daily lives. The recipe below reminds me of “masala chai” – a spiced version of chai latte. I like to think of it as a chai latte on steroids! But wait, don’t get overwhelmed and confused by the ingredient list. There’s a method to the madness here. I promise, it’l all make sense in a minute.
The black pepper increases the bioavailability of Curcumin in turmeric. That’s a fancy way of saying black pepper enhances the ability of our body to absorb the active ingredient of turmeric. Black pepper also contains numerous essential nutrients like manganese and vitamin K, just to name a few. It’s a win win here. Ginger has its own set of benefits that we shouldn’t be missing. Consistent use of ginger shows to be helpful in relieving symptoms associated with arthritis, and musculoskeletal conditions. It also helps in calming digestive issues. Cinnamon, another warm spice, is known for its insulin like properties and its ability to help in stabilizing blood sugar. Nut milk is used in place of dairy – since dairy is pro-inflammatory, and we’r trying to reduce inflammation not promote it. The warm cardamom pulls all the flavors together while adding more anti-oxidants.
Now this brings us to the next million dollar question… to be or not to be organic?
You must’v heard the old saying, “you are what you eat.” So, to gain the MOST health benefits out of your kitchen, try to use organic where you can. It tastes better, is better for the environment, and may have better nutritional value being void of fillers and genetically altered substances. But is pricier than its non-organic counterparts. So pick your battle. Either way, DO try to get the best quality ingredients your pocket can afford, organic or not. Don’t let the age old question get in the way of making this Golden milk.
Go ahead, give this a try, and let the amazing properties of this herbal blend get to work.
Golden Turmeric Milk
Much Needed:
- 1 cup coconut or almond milk
- 1 tsp turmeric powder
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1/8 tsp black pepper powder
- 1/8 tsp cayenne powder
- 1/4 tsp stevia – optional
How to:
- Warm milk on stove top.
- Add in all the ingredients and whisk till combined.
- Sweeten to taste and serve warm.