Golden Milk And It's Turmeric Goodness


Golden milk, a mug of goodness!


As I'm writing this post, I am enjoying a warm cup of golden milk, on a grey Autumn day with mellow music in the background. So much cosiness in a mug!

Golden milk is the name given in Ayurveda for turmeric milk. It has been used in traditional Chinese medicine (TCM) and Ayurveda for centuries. The original recipe uses cow's milk. But as I don't drink cow's milk, I use my homemade almond milk, which is perfect for vegans or for any dairy intolerance. Much healthier, easier to digest and tastes just heavenly. This beverage brings warmth and comfort. I've made it at my latest wild-hearted workshop and everyone loved it.

Turmeric is a healing spice. Curcumin, the active ingredient in turmeric has been studied and known to protect against inflammation. It is rich in antioxidants and anti-inflammatory properties and also boosts your immune system- perfect for winter. It's a good liver detoxifier, for joints pain, arthritis, and any inflammation in the body. It keeps you warm & cosy on an autumn/ winter day. It is often drank before bed as it has a soothing effect and helps relaxing your body and fall asleep.

Mixing black pepper to turmeric has been known to enhance the turmeric properties. I also use turmeric in curries, stir-fry and sprinkle that gold on my veggies & quinoa dishes.



  • 2 cups of almond milk or coconut milk
  • 1 inch fresh ginger (grated or sliced)
  • 1 cinnamon stick or 1 tsp of cinnamon
  • 1 tsp of turmeric
  • a dash of black pepper or 1-2 black whole peppercorns (turmeric is better absorbed mixed with black pepper)
  • 1 tsp of honey (or maple syrup)




  • Pour the almond milk in a sauce pan, adding all the other ingredients.
  • Bring to a boil then let it simmer for 15 minutes.
  • Use a strainer to separate the ginger and cinnamon.
  • Enjoy the cosiness and warmth of this golden milk while taking care of your body!




And here you have it, a cup of goodness and health!

Homemade Almond Milk

IMG_20151112_151223 Oh this is good. I promise. It's creamy and just delicious. I've been making my own, almost every week, for a few years now. When you start making your almond milk, it'll be hard to buy the store bought one after….you've been warned.  ; )


Almonds are rich in vitamin E (good for your skin), zinc (to strengthen your immune system), calcium, manganese, magnesium and omega 6 fatty acids. They are high in fat, but mono unsaturated fat, which is the healthy one. In Ayurveda, it is known to increase mental productivity. Almonds help to build strong bones, nerves and the reproductive system too. All good to prevent cancer and lower the bad cholesterol (LDL). They're also the only nut that alkalize your body (pH level).





    • 1 cup of raw almonds (cashew works too)
    • 4 cups of water (less or more depending the consistency you like- creamy or skim milk)
    • a dash of cinnamon or vanilla (optional)





  • Soak your almonds overnight (8-12 hours). Add your almonds in a bowl, fill it with water. Why? Soaking almonds releases the enzymes, so that means more nutrients and vitamins and it makes it also easier to digest as they become softer.
  • Discard the soaked water and rinse your almonds with fresh water in a strainer.
  • Add almonds and water in your blender. Blend for 30 seconds. Make sure you have a strong bender that can handle nuts. You can add a few dates if you want it sweeter and sprinkle a dash of cinnamon or vanilla.
  • Use a jar and a nut milk bag or strainer to separate the pulp. Squeeze the milk through the bag and you'll have only the milk left in your jar.
  • You can use the leftover pulp in smoothies, cookies, oatmeal breakfast or desserts.




You can store your milk in the fridge for 3 to 5 days. Shake your bottle before drinking. The pulp and liquid will separate, but that's normal and that's why you want to shake it before. You can use your almond milk with your granola, chia seeds, smoothies, beverages (golden milk, chai, hot coco) or desserts.