Happy Heritage Day everyone! Hope you are all enjoying the day with your families. It’s also National Braai Day and although the weather is not all that great here in Johannesburg I hope you are still making the most of the public holiday.
Unfortunately for most Hindus it is a veggie braai day I would think. Nothing wrong with some soya braai sausages and salads, that could go down well. We are definitely not braaiing today, I will make do with my Bean Bunny Chow and my Turmeric Golden Milk…haha!
Turmeric Golden Milk has been an age old remedy. We grew up drinking Turmeric Golden Milk in our home since we were little kids. My mum called it turmeric, ginger milk, now it’s gotten all fancy being called a Golden milk, due to the fact that the colour is a gold hue.
Whenever we were a little under the weather my mum would make us Turmeric Ginger Milk. There are many benefits to drinking this milk, only then we were too little to understand. I still make this in our home whenever my hubby or kids are sick.
My hubby has been trying to fight off a sinus infection for weeks now so I thought it was time for my mum’s special milk. Turmeric Golden milk is an Ayurvedic nourishing drink with numerous healing properties.
The key ingredient in this drink is of course turmeric. It contains medicinal properties that treats depressions, reduces joint pain and inflammation. It also helps with colds and lung infections, Alzheimer’s disease and various other conditions.
My mum added just ginger and turmeric but I added a little cinnamon and pinch of black pepper. The black pepper helps increase the absorption of the curcumin from the turmeric.
Adding some honey also gives the milk a pleasant taste. You can use full cream milk, almond or coconut milk. All you need to drink is about a half cup of this delicious concoction.
Another great Ayurvedic recipe with turmeric is my Kitchari with Yellow Split Peas
- 1 cup milk full cream, almond or coconut
- 1/2 tspn turmeric
- 1x 5cm piece ginger finely chopped
- pinch of black pepper
- pinch of ground cinnamon
- 2 tspn honey
- Place all the ingredients in a saucepan and bring it to a gently simmer
- Strain and serve with some extra cinnamon sprinkled on top