About a week ago, I found myself in the kitchen all afternoon and most of the evening when a change in my work schedule freed up some time for me. I don’t know if it’s this cooler weather but there was lots of cooking and baking and recipe experimenting! But I finally sat down to a comforting cup of Golden Milk and thought I’d share this magical tonic with you.
Anyone ever had Golden Milk before? It’s not actually milk at all, in the dairy sense, but it’s a combination of coconut milk, turmeric, black pepper and coconut oil. It’s delicious and soothing and I think it’s this fall weather that has me craving it.
Turmeric’s health benefits have been well documented in medical literature. It is the most potent anti-inflammatory and exhibits over 150 potentially therapeutic activities which include anti-microbial activity. It also has potent anti-cancer properties that have been intensely studied.
In India, it is known as the “spice of life.” It has so many beneficial properties, it would be difficult to briefly describe this incredible spice, but a special mention goes to curcumin – the pigment in the spice and one of the most well-studied bioactive ingredients in turmeric. It has been found to promote health and protect against a wide variety of health conditions.
Curcumin has the ability to cross the blood-brain barrier, which may explain why India has the lowest prevalence rate of Alzheimer’s in the world. It has been shown to influence about 700 genes. Research has shown that curcumin inserts itself into the cell’s membrane where it changes the physical properties of the membrane and makes it more orderly.
The medicinal properties of turmeric aren’t absorbed well due to it’s rapid metabolism in the liver and intestines, unless consumed with black pepper. The piperine in black pepper enhances the bioavailability of the curcumin in turmeric by up to 2000%.
Note: Black pepper may inhibit drug metabolism so should be used with caution, if at all, by those taking pharmaceutical medications.
Safety: Turmeric should not be used long term or used medicinally by those with congestive heart failure. Those prone to kidney stones, gallstones, bile duct obstruction, or certain GI disorders (check with physician) should not use turmeric. It should not be used medicinally by pregnant women. Stop using turmeric two weeks before surgery.
While there are many variations of golden milk, most of them are made with coconut milk, which is the way I prefer it because of its health benefits. I like to take fresh coconuts and blend the coconut meat and water together. There really is nothing quite like fresh coconut milk!
About 50% of the fat in coconut oil is lauric acid, which is rarely found in nature. Our body converts lauric acid into monolaurin, which can destroy lipid-coated viruses such as HIV, herpes, influenza and measles. Lauric acid is a medium-chain fatty acid (MCFAs), which is easily digested and is immediately converted by our liver into energy rather than fat.
Ready to make some golden milk?! It’s easy to make and so incredibly good for you!
I start by making “golden paste” ahead of time so that I can quickly whip up a cup of golden milk.
- 1/2 cup organic turmeric powder
- 1 cup water
- 1.5 teaspoons black pepper
- 5 tablespoons cold-pressed, unrefined coconut oil
- In a stainless steel pot, cook the water, turmeric and black pepper until it forms a thick paste, stirring and cooking for about 7 to 10 minutes.
- Remove from heat and add virgin coconut oil, using a whisk to fully mix in the coconut oil.
- Transfer the Golden Paste into a glass jar with a lid and store in the refrigerator for up to 2 weeks.
You will use this paste to make your Golden Milk.
- 1 teaspoon Golden Paste
- 2 cups coconut milk
- Sweetener of choice (raw honey) (optional)
- In a stainless steel pot, gently heat 2 cups of milk with 1 teaspoon of the golden paste.
- Fully mix the paste into the milk.
- Add sweetener if desired.