We all know that the best way to get our medicine is in our food. So…. John Gallager of LearningHerbs.com has invited K.P. Khalsa to join him on a new herbal reality show called Culinary Herbalism. K.P. is president of the American Herbalist Guild, a holistic practitioner for over 40 years, author of over 30 books, on the senior editorial board of the Harvard Natural Standard, former chief formulator for the Yogi Tea Company, and a professor at the Massachusetts College of Pharmacy and Bastyr University of Naturopathic Medicine.
During the show, K.P. will demonstrate different ways to incorporate herbs in our foods. We’ll receive about an hour long lesson and our homework will be trying out the recipes! 🙂 Check out Culinary Herbalism for a FREE preview of what you’ll learn in the class! AND as an added bonus, check out this recipe for Golden Milk, compliments of Rosalee de la Forêt. There is a video on making this recipe in the Culinary Herbalism course.
Golden Milk: An Ancient & Healing Remedy
by Rosalee de la Forêt
Turmeric has been used for thousands of years for countless ailments. In recent years it has also caught the attention of western researchers and there are many studies touting its many benefits. Some benefits include…
- Digestion and the liver (Ulcers, diverticulitis, flatulence, leaky gut)
- Heart health (High blood pressure, unhealthy cholesterol)
- Immune support (Cancer, colds and flu, bronchitis)
- Musculoskeletal strength and flexibility (Joint disorders, arthritis, pain)
- Nervous system (Pain, Alzheimer’s)
- Wound healing and healthy skin (Eczema, psoriasis)
- Diabetes and Menstruation difficulties
Turmeric is pretty astonishing!
I learned this basic recipe from Karta Purkh Singh Khalsa and I often suggest it to my clients with a lot of success.
This recipe is in two parts. First we make the paste and then we’ll explore how to use it.
To make the turmeric paste you’ll need:
- 1/4 cup of turmeric powder
- 1/2 teaspoon of ground pepper
- 1/2 cup of water
Measure out the ingredients. The additional pepper makes the turmeric more bioavailable, meaning that you use less for better results. At these measurements the pepper is about 3% of the mixture.
Next add the powders and the water to a small sauce pan and mix well. Turn the heat to medium high and stir constantly until the mixture is a thick paste. This won’t take long!
Let this mixture cool and then keep it in a small jar in the fridge.
Now we’ll look at a variety of ways to use this mixture.
Golden Milk
- 1 cup of milk (or milk substitute if you don’t consume dairy)
- 1 teaspoon almond oil, ghee or olive oil
- 1/4 teaspoon or more of turmeric paste
- honey to taste
Combine all the ingredients (except honey) in a saucepan and while stirring constantly heat the mixture until just before it boils. Add honey to taste.
Other suggestions… this could be made into a smoothie. When blended it creates a beautifully foamy drink. Fruit could be added. Cinnamon can be sprinkled on top, etc. Experiment and enjoy!
Other options for turmeric paste
- Add a small dollop of the paste on top of crackers and cheese.
- Spread the paste on sandwich bread and continue with sandwich ingredients.
Be sure to check out Culinary Herbalism for more great ideas on how to incorporate herbs in your diet!
