Tall Grass turmeric milk made with Turmeric booster

Turmeric Milk AKA Golden Milk

 

Turmeric has been rising in North American popularity, and for a good reason. Turmeric root contains about 5% curcuminoids which are polyphenol compounds that present antioxidant, anti inflammatory, anti fungal, and anti carcinogenic properties.  Turmeric is currently being investigated for its possible benefits in treating and preventing Alzheimer’s disease, diabeteskidney diseasecancer, osteoarthritis and pancreatitis. One of the primary limiting factors on the efficacy of turmeric is poor absorption and bio availability, factors which can be somewhat mediated through pairing turmeric with fats to increase absorption and black pepper to slow the liver’s breakdown and excretion of these beneficial compounds.

This recipe takes both the black pepper and the fat requirements into consideration to help you get the most out of your turmeric. By blending turmeric and other complimentary spices together in a warm creamy base, you get a spicy sweet beverage that is surprisingly delicious. I’ve heard this called Golden Milk, but I put so much turmeric in mine to get a real nutritional boost that it’s straight up vibrant yellow. Maybe I’ll start calling it sunshine in a cup!

Turmeric Milk

Ingredients

  • 3/4 cup water,warm but not hot (think latte temperature)
  • 1 Tbsp flax seeds
  • 1 teaspoon vanilla extract (the real stuff tastes best!)
  • 1/3 cup raw cashews
  • 1 Tbsp minced ginger
  • 1 tsp turmeric
  • 1/2 tsp true cinnamon
  • 1/8 tsp black pepper
  • 1/8 tsp cayenne (optional, if you like spice)
  • pinch of salt

 

Turmeric milk ingredients board

The fresher your spices (especially the turmeric) the better flavour and greater health benefits this drink will have. If your ginger isn’t very fresh I would recommend peeling it to ensure you aren’t ingesting any hidden mold. Yes this a thing, gross right? 

Depending on the strength of your blender, you may want to substitute flax oil or coconut oil for the flax seeds, and soak the cashews in warm water for 30 minutes to ensure a smooth and creamy drink. Alternatively, you could even substitute the water and cashews for 3/4 cup of your favourite nut/seed/dairy milk to keep it simple. I use nuts and seeds in most recipes as I rarely keep packaged alternative milk around the house, as I prefer to avoid all the preserving and emulsifying agents in typical boxed milk alternatives. It is however important to use a base that contains some fat though, to fully benefit from turmeric’s healing properties.

Directions

  1. Add all ingredients to blender and blend, increasing speed to high for 20-30 seconds depending on your blender strength. Scrape down sides and blend for and additional 10 seconds. Serve warm.

Try to take a nice picture for Instagram…

Photobomb Cat

… get a cat photobomb instead. If you enjoy seeing cats sneak into pictures you should definitely follow me on Instagram. This little kitty seems to love having her picture taken.

 

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