Posts tagged turmeric
Golden Milk Smoothie
Golden Milk Smoothie

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!

Golden Milk Smoothie


1 1/2 cups milk (of your choice)
2 pitted dates
1 tsp turmeric
1 tsp coconut flakes
1 frozen banana, cut into thirds
1/2 tsp nutmeg
1/2 tsp cinnamon
A pinch of ground black pepper
1/4 tbs vanilla extract
OPTIONAL: Honey or agave to sweeten
OPTIONAL: 1 tbs adaptogenic powder blend. I’m using Happy Mushroom by my new favorite company, Pretty Mushroom.


Place all ingredients into a blender (or whatever blendy machine you use to make smoothies) and blend until smooth. Garnish with flower petals, cocoa powder or coconut flakes, if desired. Serve cold.

Pro Tip: Prep your smoothies by placing ingredients in freezer safe bags or containers. It’s okay to freeze powders and other ingredients together. Just add milk or water and you’re good to go.

Golden Milk Smoothie
Dirty Golden Milk

Recently coffee hasn't been as satisfying as one would hope. Rather than giving me that awake and ready feeling we all hope to achieve with a good brew, it's wearing me down and causing more anxiety than pleasure. Often after a cup, I find myself yawning in between unconsciously clenching my teeth and shifting my day between fatigue and caffeine induced anxiety. 

To remedy this, I gave up coffee altogether, replacing it with roasted dandelion tea, adding a bit of milk to it as I would coffee. It worked for a while, however after years of working as a barista, I found myself slowly inching toward my beloved Joe once again, but this time in the form of decaf. It's helped a bit, but I discovered that if I incorporate herbal remedies into my morning "half caf", coffee is much easier to stomach. 

Golden milk - or turmeric tea - has been used for centuries in the Aryuvedic tradition as a vessel for anti-inflammatory and other healing herbs. Traditionally made with coconut milk, turmeric, cinnamon, black pepper and raw honey, golden milk is a tasty way to get your daily dose of anti-inflammatory and adaptogenic herbs. This recipe is a little different than the traditional drink, but I find it a powerful way to incorporate other herbal allies into my diet. 


2 ounces espresso or strongly brewed coffee

1 1/2 cups milk (I'm using almond milk but coconut, hemp or goat/cows milk also work) 

I teaspoon turmeric powder 

1/2 teaspoon cinnamon powder 

1/2 teaspoon shatavari powder 

4 cardamom pods, slightly crushed 

Pinch black pepper

2 slices reishi

Local honey or agave to taste 

Pour the milk into a pot and add all herbs except for the honey and coffee, which will be added at the end. Stir frequently while bringing mixture to a light boil. Remove from heat, pick out any unwanted cardamom pods with a spoon and add honey. Find your favorite mug and add the coffee into your newly golden milk. Serve hot or chill and pour over ice. 

Serves two

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