Golden Mylk: Ayurvedic Recipe

Autumn is on its way! It's finally starting to get nippy outside, so I thought I'd celebrate by making some Golden Mylk, and of course, sharing the recipe!

Bear with me, I'm going to rave a bit first.

Golden Mylk is made with turmeric, a yellow spice everyone associates with delicious Indian curries and the most stubborn staining power on the planet. Never see turmeric used in stain-remover ads, do you? No. Because no force on Earth can conquer this South Asian yellow. It looks very much like raw ginger does, as they are cousins in the big food family. The root is what is eaten or ground up into a powder, and you can see from the picture that it is has a furious shade of orange-yellow.

Anyway, turmeric has to be one of the most nutritious spices out there. It has a host of benefits, and there are more studies being conducted daily on this incredible superfood. Turmeric detoxifies the liver, strengthens digestion by aiding protein digestion and improving gut flora, lowers LDL cholesterol (the 'bad' kind) levels, helps prevent blood clots, prevents ligament damage, helps alleviate arthritis pain, treats inflammation (of any kind) and skin disorders, and has truckloads of antioxidants. It is also used in cancer prevention and treatment as well as the treatment of Alzheimer's. It has anti-bacterial and anti-viral properties too, so drink up before the cold and flu season punches you in the spleen. It can be used topically as a face mask (mix it with some good raw honey), and it can also be mixed with oils or honey to rub onto sore joints, bruises, itching and sprains.

Basically, it's a miracle spice.

So to make Golden Mylk, you first need to make turmeric paste. This is laughably easy.

For the turmeric paste, you will need:

1/2 c. water (try to get natural, filtered or spring water - avoid the tap if you can!)
1/4 c. turmeric powder (I recommend organic fair trade turmeric, for obvious reasons, but again, if you can't get your paws on any, the world won't unravel at the seams)

Combine the water and the turmeric powder in a small saucepan and stir constantly on low heat for 7-9 minutes. If your paste starts to dry out, add tiny amounts of water until you get a smooth consistency, but not runny.
I store my turmeric paste in GLASS - whatever you do, do not store this in plastic. Food (especially hot food) leeches harmful chemicals from plastic, and we don't want that crap in our healing drink. If it is sealed in an airtight container, you can keep this for 2 to 3 weeks. After that it will go bad, and it will get a metallic odor and taste.

Now, finally, for the Golden Mylk. Notice I spell 'Mylk' with a 'y', and not with an 'i'. Aesthetic preference, and I also do not drink milk from animals, nor do I recommend that you do, either. Harmful to so many, and on so many levels.
For this recipe I use almond milk, but I have made it with coconut milk before, which gave a slightly thicker, creamier and sweeter taste. If you aren't a fan of coconut, you can use any kind of dairy-free milk you like! There is hemp milk, soy milk, cashew milk, oat milk, rice milk and hazelnut milk.
If you are a dairy consumer, I like using non-dairy milks for the simple fact that heating animal milk does repulsive things to it, whereas heating nut or grain milk does nothing whatsoever to the quality.
Whichever kind of milk you choose, try to have it unsweetened. You can add a natural unprocessed sweetener later.

For the Golden Mylk, you will need:

1/2 tsp to 1 tsp turmeric paste
1 - 2 c. milk of your choice

These volumes can vary depending on your taste! Turmeric is fairly bitter, so many people like using more milk to dilute the taste.

I also add loads of spices to mine. I include cinnamon, which has been shown to lower blood sugar levels, and treat digestive issues, colds and infections. I also add nutmeg and ginger, both of which are fantastic for the smooth running of your inner mechanics and plumbing. These can be added liberally, but remember that a little goes a long way.

As a sweetener, I am partial to maple syrup, which has actually been shown to prevent and treat certain types of diseases including cancer due to its enormous amount of antioxidants. I only add about a teaspoon or two to a batch of Golden Mylk, but you can add as much as you like.

Combine the milk and turmeric paste in a saucepan on low-med heat and stir for about five minutes (more if you like your hot drinks scalding rather than pleasantly warm). Once the Mylk is hot, but not boiling, pour into a large mug and indulge. It's warm and comforting, and has too many health benefits to name - a perfect autumn drink. I highly recommend combining this with fluffy socks and a good film.

Lots of love and yellow health! Hakuna matata <3