GOLDEN MILK
As a complement to your Craniosacral therapy session and in cases of inflammation, I recommend this easy-to-make beverage with countless benefits.
The main ingredient is turmeric, the root of the Curcuma longa plant.
I quote Dr. Odile Fernández: “In India, it is considered a sacred spice and is consumed daily in an average of 1.5-2 g, giving a characteristic yellow color to all dishes. This high consumption seems to be one of the reasons for the large differences in the percentage of certain cancers between India and the United States or Europe. In the West, it is little used; it is only known as a food additive under the name E-100 and is used as a coloring in dairy products, mustards, and pastries. (…) In Ayurvedic medicine (an ancient medical tradition dating back to 800 BC), it is considered a medicinal product and is used to treat fever, infections, arthritis, and liver diseases.
Because it is a powerful anti-inflammatory, it is useful in cases of pain and inflammatory diseases: arthritis, osteoarthritis, periodontal disease, etc.
The problem with turmeric is its low absorption, but Indian cuisine has intuitively known how to increase it by mixing it with black pepper. The piperine present in black pepper increases the absorption of turmeric two thousand times. If we also make it soluble in fat, it is absorbed even better, with olive or coconut oil being the ideal fat for this (…)
In summary:
Turmeric is a powerful anti-inflammatory used to treat fever, arthritis, osteoarthritis, infections, and liver diseases. It also prevents cardiovascular diseases, Parkinson’s, and Alzheimer’s, and is useful for treating gastrointestinal disorders. Due to its difficult absorption, it is advisable to always consume it with pepper and oil, as this combination helps us metabolize it. For a healthy person, a teaspoon or dessert spoon a day is sufficient. Turmeric is, like ginger, a powerful anti-inflammatory, and it also helps regulate pain.
Although there are different ways to make it, this is our recipe for golden milk:
– 2 parts water
– 1 part turmeric
– 1/3 coconut oil (or virgin olive oil if you don’t have it)
– 1 teaspoon black pepper
In a saucepan, heat the ingredients over low heat for 8 minutes, stirring constantly to prevent sticking. When everything is mixed, remove from heat and store in a jar. Once it has cooled, store it tightly covered in the refrigerator for up to 2 weeks.
To make the milk:
– 1 level tablespoon of the mixture, a little coconut oil, and hot water and mix.
– To enhance the flavor, I add rice milk (or a similar plant-based milk) and, if desired, honey.
Note: Since turmeric is a colorant and stains, use old rags or disposable paper towels to clean anything you use in the kitchen.
(Sources: Dr. Odile Fernández, http://lamesadegarnacha.com/leche-dorada/ and Alberto Panizo)