Dosha considerations:
- Kapha: For sluggish Kapha-types, turmeric will lighten the body and mind – add an extra teaspoon when needed. The dates can be omitted or reduced if bowels are slow (movements occurring less than once per day). Blanched almonds, hemp seeds, and pumpkin seeds are most appropriate for the milk base. This Dosha should avoid walnuts, cashews, and hazelnuts (whole or milked) as they are heavier and more difficult to digest.
- Pitta: Turmeric is heating to the body, while Pitta-types are in dire need of cooling down. Consider reducing the amount of turmeric by half, using a seed milk, and serving this drink warm or tepid, rather than hot. Increase the number of dates to ease mental frustration.
- Vata: Golden milk is a warm and nourishing drink as is for Vata. This Dosha can experiment with any nut/seed milk and may want to try animal milk. My recommendation: walnut & macadamia nut milk – wonderful during the fall and winter months.
Best Enjoyed in: Fall & Winter
The Healing Properties of Turmeric
For The Love of Color & Longevity:
Turmeric is the most widely studied spice in medicine. It became a target for medical researchers due to its prolific use in India – where the incidence of chronic illness is among the lowest in the world. Curcumin is the active component of this golden spice, which contains a diverse spectrum of antioxidants and inflammatory mediators capable of protecting nearly every organ in the body.
Curcumin is shown to be on par, if not superior, to some pharmaceutical drugs for reducing inflammation, and is extensively researched for its ability to prevent cancer.
From an Ayurvedic perspective, turmeric heats, cleanses, and mobilizes the blood, supporting not only the liver (our primary detox organ), but all tissues of the body. By improving stagnation within the circulatory system, turmeric can reduce cholesterol and protect against stroke. Turmeric is also cleansing to the mind, capable of lifting our mentality and allowing us to connect more deeply within.
Try These Pairings:
- Turmeric, sun-dried tomatoes, basil & dill
- Turmeric, cumin, cardamom, sumac, coriander, fennel seed, chili & onion
- Turmeric, mint, cumin, ginger, pinch of cloves & salt (meat seasoning)
- Turmeric in any chili, soup, or slow cooker recipe
*Note: If you don’t have cheesecloth, use an old t-shirt! The turmeric will stain bright yellow, so make sure it’s not something you want to wear again 😉
Ingredients:
- 1 cup almonds, soaked in water overnight then drained
- 8 dates (you may want to soak these with the almonds)
- 1 inch piece of ginger, peeled and finely grated
- 2 tsp. turmeric powder
- 15 cranks of a fresh pepper mill
- 1 Tbsp. cinnamon
- 1 tsp. cardamom
- 1/8 tsp. ground gloves
- 4 cups tap or filtered water
Directions:
- Blanch the almonds (i.e., remove skins) by pinching between your index and thumb, one by one. This step is optional, but recommended. You may also use a different nut – see nut milk tab.
- Place the nuts and all other ingredients in the blender with just enough water to make a smooth paste.
- Add the final 3-4 cups of water (if measuring on your blender this will be 5+ cups total) and blend.
- Pour into a bowl lined with cheesecloth (or a t-shirt). Enclose the mixture in the cheesecloth with your hands, making sure no large particles escape. One hand secures the loose ends together, while the other hand squeezes liquid out into the bowel.
- Pour the golden milk into a jar to refrigerate, or warm and serve immediately.
- Pro-tip: add a spoonful of nut butter, ghee, or coconut oil to your empty mug with an inch or two of warm milk on top, froth with a handheld frother or fork, then top off with the rest of the milk – yum!
*Note: Most nuts require 6-8 hours of soaking. Coconut flakes, cashews, and hemp seeds are ready within 1-2 hours (let them rest in hot water for best results).
Ingredients:
- 1 cup nuts or seeds soaked and drained: macadamia nuts, walnuts, pumpkin seeds, hemp seeds, cashews, almonds (blanched or not), etc. – try mixing!
- 4-6 dates, figs, apricots, and/or other dried fruit for sweetener (optional)
- 4 cups of water
Directions:
- Place the nuts/seeds and dried fruit (if using) in a blender with just enough water to make a paste.
- Blend in the remaining water (if measuring on your blender, it should read 5 cups total).
- Pour into a bowl lined with cheesecloth (or a t-shirt). Enclose the mixture in the cheesecloth with your hands, making sure no large particles escape. One hand secures the loose ends together, while the other hand squeezes liquid out into the bowel.
- Pour the strained milk into a container and chill or drink immediately.
- Will last up to one week in the refrigerator, but best within 4 days. Shake well before drinking.
