It's Friday! This weeks' treat is a little unusual - no cookies or muffins or squares or cakes (don't worry, soon enough more of those yummies coming your way!). Instead, this week's treat is a golden-ey delicious paste that you can add to a milk of choice, and heat up for a little bed time treat.
This is a treat for your body, and has the bonus of making your house smell wonderful, whenever you make it!
MTF: Golden Milk [aka tumeric milk]
Tumeric has been touted for centuries for it's healing properties, and perhaps is most known for its anti-inflammatory properties.
I could go on & on about the wonderfulness that is tumeric, but you can learn more here, and also here. And here too,
I don't use too many spices that often in my cooking, but I do enjoy tumeric from time to time in lentil dahl, a tofu scramble, or even the occasional smoothie. Somewhere along the way though, I read about tumeric being great for sleep...and I've seen many tumeric milk recipes floating around, so I decided to try it out. Basically it's a way to amp up that warm milk + honey you might have occasionally before bedtime. I combined multiple recipes floating around to try it out at home, and it turned out super nicely :)
STEP #1: First, let's make tumeric paste!
||| BE WARNED: TUMERIC stains stuff...so don't cook this on too high of a temperature, and if you use a wooden spoon, expect it to be yellow after...also, it can stain stovetops and countertops too - so wipe up any bubbles or spills ASAP. And wear an apron too! |||
- 1/2 cup water
- 1/4 cup tumeric powder (get a high quality brand, organic if possible).
- a few grinds of a black pepper mill (optional, but the combo with tumeric is supposed to make cucurmin (the active component in tumeric) more bio available)
- Add water to a small saucepan.
- Stir in tumeric.
- Cook over medium - low heat for about 7-8 minutes. Stir frequently while cooking. You want the paste to be a nice paste that is quite runny - not super chunky - so you may need to add in a bit more water. Watch for it bubbling over.
- Store in a sealed glass jar in the fridge (wait until it's cooled to put in fridge).
- Mine lasted ~2 weeks until it separated (not sure just how long it'll last, but I would imagine about this time length).
STEP #2: Use Tumeric Paste to make GOLDEN MILK
- 1 cup milk of choice (I've tried with rice and almond).
- optional sweetener to taste (I'd say between 1tsp - 1 TBSP pure maple syrup or honey).
- 1 heaping tsp of tumeric paste
- 1 tsp high quality vegetable oil, such as sesame (optional, but also increases absorption)
- pinch of cinnamon (optional)
- Add about 1 cup of milk of choice to a small saucepan , and stir in a heaping teaspoon of tumeric paste.
- Heat on stove over over medium - low. Stir often.
- Once tumeric paste is completely dissolved, add in oil (if using). If using maple syrup as a sweetener, stir into milk as well.
- Bring to almost boil.
- Remove from heat, let cool slightly and enjoy! Top with a sprinkle of cinnamon, if you like.
- *If using honey as a sweetener, I'd stir it in after you've removed from heat.
I found this to be incredibly relaxing and very enjoyable in the evening, before bed, especially when it's a bit chilly out. My guy T came over and needed a taste, because the smell of it all warming up on the stove was just TOO good. He now enjoys his own from time to time :)
I haven't done so yet, but I imagine this paste would be a killer addition to any kind of lentil stew, or curry, or stirfry!
Do you use tumeric in your cooking? Have you tried golden milk before?