Recipe: Ayurvedic Golden Milk

Golden milk is a yogi's not-so-secret healing beverage for vitality, strength, and mind-body relaxation. It can be enjoyed in the morning as a non-caffeinated tonic, or before bed in lieu of dessert for an unwinding evening.

AYURVEDIC GOLDEN MILK

1 tsp coconut oil or ghee

½ tsp turmeric powder

¼ tsp ginger powder (sub 1/2 tsp grated ginger root)

⅛ tsp cardamom powder

1 cup milk of choice (option to dilute with ½ cup water)

1-2 cracks of black peppercorns

1 tbsp raw honey

METHOD

Bring a small saucepan to low heat. Add fat and let it heat up. Add turmeric, ginger and cardamom and whisk continuously for 1-3 minutes until fragrant. Make sure spices do not clump. Add a little bit of milk if you notice spices are starting to burn. Add the milk and continue whisking. Bring milk to a gentle simmer. Add the black pepper and stir to combine. Turn off the heat and whisk in the honey. Enjoy!

NOTES

• Boiling honey denatures its inherent medicinal properties, leaving it solely as a sugar for culinary purposes. Before adding in raw honey to your golden milk, dip your pinky finger in the liquid. If it can withstand the heat for 3 seconds, the temperature is just right for the honey, and you will still get its medicinal benefits.

• I like to dilute the milk with water, about 3/4 milk to 1/4 water ratio.

• If you're palate is well-versed with spices, increase the

• Tempering the spices (tadka) in a fat is optional. Adding fat increases flavor and aroma, and also creates an environment where vitamins and minerals are bioavailable for the body to digest and properly assimilate.

Makes 1 cup

Takes 5 minutes

Copyright 2022, A. Chavez, Original Recipe.

Recipe: Nourishing Almond Milk

This recipe is an all-season staple, but I especially look forward to making it in the colder months when warm beverages are a necessary indulgence. Save and refrigerate the almond pulp to make Almond Pulp Cookies. Homemade almond milk pairs well with Clean Nature's Granola.

NOURISHING ALMOND MILK

1/2 cup almonds, soaked, with skins peeled (optional)

2 cups water (less to thicken, more to thin)

1-2 pitted dates (sub 2 tbsp maple syrup or coconut sugar)

Pinch of pink Himalayan salt (optional)

METHOD

Soak almonds overnight in room temperature water. If you're pressed for time, soak almonds in hot water for 2-4 hours. Strain and discard water, then rinse the almonds. For an added bonus, remove the almond skins by hand. The skins are known to have phytates which are nutrient blockers. This is an opportunity to practice a moving meditation and patience. From a culinary perspective, removing the almond skins yields a creamier texture with snow white color.

Blend almonds, water and date for 1-2 minutes. Add pinch of pink Himalayan salt.

Strain liquid through a cheesecloth, chinois or strainer. Save the pulp to make Almond Pulp Bliss Balls (see recipe here). Remaining liquid is your almond milk. Refrigerate for 1-3 days.

NOTES

• For a creamier texture, change the almond to liquid ratio to 2:1 (2 cups water to 1 cup almonds).

• Substitute almonds for cashews, pistachios, or nut of choice for other alternative milk.

Makes 2 cups

Takes 5 minutes + soaking time

Copyright 2022, A. Chavez, Original Recipe.