Turmeric is known as the 'spice of life' in India, due to its many beneficial properties. It is reported to improve your general immunity against infections such as colds and flu, provides a good remedy for digestive problems, is a tonic for the liver and is an excellent blood purifier.
Turmeric is also reported to give relief from autoimmune symptoms especially with regard to the digestive system, skin and joints. Excellent for those with IBS or colitis, psoriasis or rheumatoid arthritis.
There are many variations of golden milk, but most are made with coconut milk or oil. My preference is to make a "golden paste" using turmeric, coconut oil and pepper to increase its bioavailability. This paste can be stored in the fridge for up to 2 weeks and acts like a starter for your golden milk.
Why not give it a try?
In a pan, cook the water, turmeric and black pepper until it forms a thick paste, stirring and cooking for up to 10 minutes.
Remove from the heat and add the virgin coconut oil, using a whisk to fully mins in the coconut oil.
Transfer the Golden Paste to a glass jar with a lid and store in the fridge for up to 2 weeks.
½ cup organic turmeric powder
1 cup of water
1½ teaspoons of black pepper
5 tablespoons virgin coconut oil
Gently heat the milk with a teaspoon of golden paste. Do not let the mixture boil.
Use a whisk to fully mix the paste into the milk.
Add the vanilla extract and cinnamon so that the spices incorporate.
Add the honey to taste, and enjoy.
1 teaspoon of Golden Paste
2 cups unsweetened almond or coconut milk
1 teaspoon raw honey or maple syrup
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
Optional extras: ashwagandha powder, ground cardamom, or ground cloves
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