An Easy Recipe For Making Turmeric Milk

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In the past year I have recently begun exploring the benefits of turmeric for ourselves and our animals, and I have seen nothing but goodness come from using it.  Recently, I suffered a HORIBBLE cold and a friend reminded me to make myself a cup of turmeric milk and simply enjoy it; that’s exactly what I did.  There are so many recipes on line, but because we love having many options in our lives, here’s an easy recipe for making turmeric milk to help fight even the worse cold and cough.

Benefits Of Turmeric

Turmeric, in either a fresh or organic powder form, has a plethora of healing qualities.  With that said, let me give you a quick review of some of its qualities: helps with menstrual cramps, alleviates headaches, relieves a cough and the cold, great for arthritis and a great anti inflammatory, an antioxidant, liver detoxifier, great form of calcium and great for overall bone health, promotes intestinal health, helps to purify the blood, many believe it fights (and can even cure) cancer, and for those restless night – it helps battle insomnia.  

My husband would never  have thought to consume turmeric, so when I started feeding it to him for aches and pains he was sold!  Or as he would say, “The voodoo magic you make me take works.”  I’ll take that!

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I may have convinced my farm guy to consume this beautiful warm glass of healthiness, I have YET to convince my children.  The argument that it tastes funny never ends and that’s ok, I’ve learned to sneak a small amount of organic turmeric powder into their food everyday.  HA! I win and they will thank me one day!

You can make this with either organic coconut milk, raw milk, or milk, with the most beneficial being the first two options.   However, either option is delicious and soon you will be making this golden milk on a regular basis.

How To Make It

  1.  For a single serving you will need two cups of milk, heated in a saucepan over medium heat

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2.  Add 1 teaspoon of either fresh turmeric root or organic powder to the milk

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3.  Next, add roughly 1 teaspoon of ginger – freshly sliced, powder, or candied ginger.  I prefer candied ginger…I love to eat it once I have finished the milk.  The amount of ginger added will vary based on each individual.  Though I prefer a lot of ginger, my farm guy does not.

Ginger is a related to turmeric and contains just as many healing elements.  It helps with digestion, nausea, fights the flu and common cold, helps to reduce muscle pain and soreness, an anti-inflammatory, lowers blood sugars, helps with indigestion, works great against oral bacteria such as gingivitis.  It’s also said it aids in protecting against Alzheimer’s disease and may help prevent cancer.

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4.  Finally, add a sprinkle of black pepper; I use freshly ground organic peppercorns.  If you opted to use turmeric powder it is quite important to add black pepper.  Curcumin is not able to absorb fully into your system without the help of a binding element like black pepper.

Remember,  black pepper has its own healthy benefits; it provides respiratory relieve for colds and coughs, antioxidant, is said to help fight cancer, promotes good digestion and intestinal health, a natural anti-depressant, and can help relieve gas.

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5.  Bring all the ingredients to a gentle boil for a few more minutes, continue to stir to prevent the items from burning.

Remove the saucepan from heat, cover and let rest for 5 minutes.

To sweeten the flavor of the golden milk add as much local raw honey as you’d like.  Then sit back and enjoy it, soon you will begin to feel like a new person!

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We also provide turmeric paste for our dogs to promote an overall healthy life.

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Comments

    • Ann Accetta-Scott says

      If you are looking for a high absorption of the curcumin then cayenne is not a good choice. Black pepper is going to be your best choice.

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