Last spring, I posted this recipe on my Instagram and it got such a great reaction, that I figured I should post it here as well! Plus, I make similar smoothies most mornings, so why not take a few extra moments to make it pretty and snap a couple pics?!
It’s no secret that golden milk has been a hot topic for the past couple of years. I first learned about this magical, anti-inflammatory elixir at herb school. At the time, turmeric was my absolute best friend. My hands were constantly stained a slight yellow due to my constant handling of the herb and more often than not, my mouth was yellow too. (What can I say? I’m a messy and excitable cook.) Turmeric has long been known for its wonderful medicinal benefits, especially when it comes to anti-inflammatory properties. The main constituent of turmeric is called curcumin, which serves as a powerful aid for inflammation and pain related to it. In order to bring out that constituent, you need to add ground black pepper or some sort of fat to your turmeric concoction. Fats such as nuts, oils, coconut, animal fats and butter are great binders and will serve you well in your turmeric journey. I’ve had some really great success with the daily addition of turmeric to my diet when it comes to inflammation, so I am a huge advocate for the lovely golden root.
Golden milk is a ancient, healing beverage from India, traditionally called, haldi doodh. The western version that has been popular in recent years, is indeed a different take on the ancient drink. It’s westernized and glamorized here in the states, but the history is rich and full of flavor. Check out this Bon Appetit article by Beejoli Shah for a first hand account of growing up with the traditional golden milk. I love golden milk and the rise in its popularity, but knowing the tradition surrounding it is important and well worth the time it takes to read about it!