HAPPY NEW YEAR!!! I have been really excited to share this recipe with you ever since my cousin (and major cooking partner in crime) made a version of it for me back in November. It’s not only incredibly cleansing and detoxifying, but refreshing and delicious too! I feel like the beginning of the year is a good time to be talking about detoxifying since we’ve all probably had a good couple weeks of indulging.
I don’t do New Year resolutions. Kudos to everyone who does, I think it’s a great idea. My personality just doesn’t lend itself to them. They end up feeling like an all or nothing thing to me and I set myself up for failure. So instead, I do words. I come up with words that I want to keep in the back of my mind when making decisions, big or small. This year, my words are balance and intention. Balance is always a goal so that was an easy one to just roll over from last year. Intention, however, I came up with initially when I was thinking specifically about food and nourishment. I feel like I put a lot of intention into most other areas of my life, though I can be constantly improving on that. But, I want to be much more intentional in preparing nourishing food ahead of time so that I am taking care of myself on a daily basis. More often than not, I put myself last in this area. At lunchtime it’s sometimes easier to just grab a piece of cheese really quick with some crackers than to take 15 minutes to chop and dice. Terrible habit, I know. And one I’ve become intentional about changing. So I made the goal of prepping food for myself on Sundays so that when I am working during the week and so hungry, I have no excuse not to open the fridge and grab a bowl of berries or a salad. I’ll be sharing those ideas with you soon to hopefully inspire some creativity as we all aim for some cleaner eating. But for now, onto this golden glass of purifying greatness…
Turmeric has gotten a lot of press over the last few years as being a major player in cancer prevention. It’s a strong spice and it can take you a minute or two to decide what you think about it. For me, if I hear something is super healthy and cleansing, I’m pretty much going to force myself to like it or find a way to like it. I used to drink hot water every morning mixed with ground turmeric, ground ginger, cayenne, and lemon juice. To be honest, I didn’t love it. But every time I took a sip I envisioned what it was doing to the inside of my body and somehow, I looked forward to that feeling every day. When Chelsea made this milk for us on her last visit, I was super intrigued and really hoping that I’d at least like it a little. I ended up LOVING it. I had never used fresh turmeric root (especially turmeric root that was smuggled across the U.S. from California along with ginger root. Who does that? My kitchen soulmate, that’s who.) Anyway, fresh turmeric root smells amazing and is as easy to work with as fresh ginger root (it’s relative).
Let’s talk about the health components of this drink for just a moment~
turmeric: promotes a balanced mood, encourages balanced blood sugar, aids in cancer prevention, HUGE anti-inflammatory properties, among many other things
ginger: can bolster the immune system to combat the common cold, helps with nausea, digestion, and muscle discomfort
cayenne: boosts metabolism, supports detox, migraine prevention, aids digestion
black pepper: enhances the bioavailability of turmeric
cinnamon: smelling cinnamon has been shown to improve cognitive function and memory, has a regulatory effect on blood sugar
honey: helps to prevent the common cough and throat irritation, helps reduce the risk for some cancers and heart disease, helps regulate blood sugar, and improves skin
Ok, these aren’t the only benefits included in this drink, but they are the ones that jumped out to me the most when I did my research. Every top ten list of health benefits for each of the spices in this recipe included blood sugar regulation and cancer prevention. I’d say that makes this milk something that I want in my fridge on a regular basis. Which is why I made a 2 bottle batch instead of 1. I’ve got my golden milk elixir set for the next few days, at least, and can feel good about the fact that I’ve taken a step towards the goal of setting myself up for success with clean eating, no excuses. The cinnamon and honey amounts are just recommendations based on how I like my milk. If you want to make it sweeter or less so, just adjust to your tastes. ENJOY!!
Turmeric root ends up looking like carrots once it’s peeled. I wore plastic gloves to avoid staining my fingers yellow.
A mini food chopper helps to save time mincing!
Press down on the roots to squeeze out as much of the milk as you can.
Store back in the same bottles for ease!
GOLDEN GLOW ALMOND MILK
Yield 12 8 ounce servings
- 2-48 ounce bottles of unsweetened almond milk (my favorite is Califia Farms)
- 1/2 cup peeled and minced turmeric root
- 1/2 cup peeled and minced ginger root
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 2 tablespoons honey
- In a large stockpot, combine all ingredients and bring to a boil, stirring consistently. Immediately remove from heat and allow to sit for 30 minutes.
- Set a very fine sieve over another stockpot and pour the warm milk into it to strain out the turmeric and ginger pieces. Allow to cool to room temperature and pour back into the almond milk bottles to store in the refrigerator.
- Drink 8 ounces first thing in the morning and again in the afternoon for maximum cleansing benefits. ENJOY!!