Sunday, 10 May 2009

Golden milk

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:

Golden Milk
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!

Sat nam.


Anonymous said...

Sat Nam!

I just made some and it is delicious and so good for our health. The recipe I was given as Yogi Bhajan's is slightly different from the one you have...

Mix 1/4 cup of tumeric powder
1/2 cup pure water
boil, stirring constantly, until it makes a thick paste.
This paste can be stored up to 40 days in a air-tight container and refrigerated.

Now to make your own cup!

Blend 1 cup of nut milk (I use almond milk)
1 teaspoon of almond oil
1/4 teaspoon of tumeric paste
Heat and add honey or agave to taste.

Although any vegetable oil is acceptable, I use the almond oil for its many health benefits!

Just be super careful - tumeric will turn everything it touches yellow!


manju said...

Hi, thanks for sharing this recipe. You might want to know that someone has posted your recipe and photo on another site with no attribution to your site. I had just visited your site and saw the same photo and details on this site:
All best,

lia said...

Do you realize that the almond oil has a reason besides flavor? The anti-inflammatory in turmeric (curcurmin) needs oil in order to absorb in the digestive tract, by making this recipe lower fat you may be missing out.