Healing sunshine milk recipe
Does the spice section of your pantry get a workout? It’s time to start reaching for the humble golden spice of turmeric, which can bring an abundance of health benefits to you and your loved ones!
From the ginger family, turmeric’s active ingredient called curcumin is responsible for the yellow colouring and healing properties within the body.
The powerful liver protective and detoxification properties of turmeric are enhanced due to its ability to increase glutathione levels (the body’s master antioxidant), therefore playing a powerful role in supporting healthy hormone metabolism and balance within the body.
Turmeric is very healing for digestive and joint inflammation; supporting conditions such as IBS, ulcers, gallstones, arthritic aches and discomfort throughout the body. If you suffer from headaches and period pain, it is a healing spice to reach for regularly.
The anti-ageing antioxidant-rich spice promotes tissue regeneration, prevents abnormal blood clotting, supports blood circulation and makes for a perfect post-birth healing remedy.
How to use turmeric
By adding turmeric alongside good fats, you will get the most health benefits from the spice. Using fat such as coconut oil or ghee to your turmeric dish is important to help with the stem cell regenerative effects of the fat-soluble compound in turmeric, called alpha-Turmerone.1
One of my favourite ways to incorporate this healing spice into my day is through a warming cup of turmeric milk. Now you can try it too!
To make the turmeric paste:
- 1/4 cup filtered water
- 1 tsp coconut oil
- 1/8 cup turmeric powdered spice. I use this trusted organic brand.
- Pinch ground black pepper (to aid turmeric absorption)
What you’ll need to do:
Pour half of the water into a saucepan over medium heat.
Add turmeric and coconut oil and continually stir as the mixture heats up and thickens.
Slowly keep adding the remainder of the water as you stir, so the paste remains smooth, then mix through the pepper.
Once cooled, store in a glass container and the paste will last 2 weeks in the refrigerator.
To make the turmeric milk:
- ½ tsp turmeric paste
- 1 cup coconut milk*
- 1 tsp raw honey (optional)
*Note: If you are using a tinned coconut milk eg. Ayam brand, you will only need 1⁄2 cup of this and the rest water.
What you’ll need to do:
Add turmeric paste to a saucepan over low heat, stirring until melted.
Stir in the milk and honey.
Once warm and mixed well, you can drink the milk warm, or use cooled as a base to smoothies or added as a milk alternative to your favourite brekkie bowl.
Reference: (1) https://www.greenmedinfo.com/substance/turmerones