We are smack dab in the middle of flu season y'all. And several people I know are all sicky. Including half the population I work with on a daily basis. The hazards of working in health care, I tell ya. So I've taken matters into my own hands to keep this bug away from me.
That means I am washing my hand nearly every 10 minutes. Using hand sanitizer if I'm not washing my hands. Working out per usual routine and eating well. And increasing my intake of...edible medicine! Like TURMERIC in the form of this Golden Milk. Now turmeric has been popular for the past couple of years, but it is popular for a reason. Turmeric is good for inflammation, digestion, liver health, ulcers, heart health, and it has antioxidants among a few other things.
I learned these lovely tidbits from a birthday present gifted to me this year. The book "Alchemy of Herbs," by Rosalee De La Foret has been a perfect addition to my library and on going learning about the benefit of plants can have on our bodies - the best part is it is mostly a cookbook. I love to eat my medicine! This Golden Milk recipe was adapted from the book and I have it at least one to two times a week right and I love it. It is warm and cozy - perfect for the winter season.
- 2 tablespoons ghee, butter, or coconut oil
- 1 teaspoon turmeric powder
- 1/2 teaspoon ginger powder
- 3 cups milk (almond, coconut, or regular)
- 1 teaspoon or to taste honey
Notes: My favorite ghee to use is 4th and Heart Vanilla Bean Ghee - this stuff is amazing. I made this earlier this week on Whole30 and I used homemade almond milk and added a date to the saucepan to add a little sweetness. It wasn't as good as the recipe, but it was a good sub. I think blending it makes the drink - it becomes frothy and creamy - worth it. Also, play the the spices! Try adding some cardamom, nutnug, cinnamon and even a little fresh black pepper. Play and enjoy.
Cheers to good health!