Calming Down with Turmeric

by Rona Berg

Turmeric is possessed of what seem like almost magical properties. The main component is curcumin, a phytochemical that is a powerful anti-inflammatory, loaded with antioxidants. 

Our friends at Gwinganna Lifestyle Retreat shared this deliciously calming Chai Golden Milk recipe with us, and we wanted to share it with you. It is pure comfort food! To spread the goodness of turmeric around, you can also try grating fresh turmeric into stir-fries or curries, sprinkle onto your cereal, or add a teaspoon to a smoothie.


Gwinganna’s Chai Golden Milk Recipe

Turmeric paste:

2 tbsp ground turmeric

1 tbsp ground cinnamon

1 tsp ground ginger

2 cardamom pods, seeds removed, ground

pinch ground cloves

1/2 tsp ground black pepper

1/4 cup filtered water

2tbsp coconut oil

Cashew milk: 

1/2 cup raw cashews, soaked overnight

2.5 cups filtered water

2.5 cups rice milk

1 cup coconut cream (to make your own, simmer four parts shredded coconut in one part water)

honey to taste

Grind all spices together until fine with no chunks. Place spices in a pan on the stove with a little water to form a watery paste. Cook over low heat for a few minutes until fragrant and water has absorbed. The paste will thicken. Add black pepper and coconut oil, remove from heat and mix together to a paste. This paste will be the base for the drink.

Blend drained cashews and water in a blender to make a cashew milk. Place milk into a large saucepan and add rice milk and coconut cream.  Add paste in small amounts until it reaches a flavor you like. Sweeten with a little honey and serve warm. Leftover paste can be stored in the fridge for up to 2 weeks.

Makes approximately 3 pints.

NOTE: This delicious warm drink can help cleanse the liver, is full of antioxidants and has anti-inflammatory properties. To make a smoothie, blend paste with any non-dairy milk and banana.

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