Turmeric is a yellow spice commonly used in Asian foods such as curries. It has many purported healing properties; its active ingredient is curcumin. It is an antioxidant and anti-inflammatory. Studies at the University of Texas suggest it is useful in preventing cancers, and as a treatment against heart disease, type 2 diabetes, Crohn's disease, psoriasis, atopic dermatitis, and arthritis. It's good stuff, and there's a long tradition in Ayurvedic medicine of using turmeric as a health treatment of inflammation, purifying the blood, 'lubricating' the joints, and supporting the female reproductive system.
Yogi Bhajan's recipe for Golden Milk has long been enjoyed by practitioners of kundalini yoga. His original recipe called for turmeric paste, cow's milk, honey and 2 tablespoons of almond oil per cup! I have modified to this:
3/4 cup water
1 tsp turmeric
1.5-2 cups fresh made soy milk, plain
1 tsp rapeseed or grapeseed oil
3-5 drops almond extract, to taste
2-3 tsp agave nectar
pinch salt if desired
Combine water and turmeric and bring to boil. Simmer for 8 minutes. Turn off heat. Add oil, almond extract and agave nectar. Allow to cool a bit so that it won't split the soy milk. Add warm soy milk slowly to turmeric mixture in pan.
This recipe makes 2 large mugs. It's very tasty!
(Here's Yogi Bhajan's original recipe to make 2 servings:
1/4 tsp turmeric
1/2 cup water
16 oz milk
4 tbs almond oil
honey or maple syrup to taste
Boil turmeric in water. Combine with milk and almond oil. Add honey or maple syrup to taste in your own cup.)
I have reduced the oil and increased the turmeric. The turmeric becomes very mild when cooked, so feel free to be liberal with it. I have also tried it without any oil at all and it was lovely. I am sure it would be wonderful made with almond milk!