After months of consuming pretty much nothing but overnight oats for breakfast, I had to finally cut the cord. While staying in the capital city of Podgorica, Montenegro, I demanded that we eat something other than oats. Anything but oats. As luck would have it,…
Tag: gluten free
It took several months of seeing polenta on the grocery store shelves throughout Chile before breaking down and buying some for our meals. I don’t have an aversion to polenta. Not at all. I love polenta, but for some reason, I just don’t cook with…
A few months ago, Dave told me about the latest Minimalist Baker recipe: Golden Milk Ice Cream (yes, he subscribes to Minimalist Baker emails, I’ve taught him well.)
To be honest, I was put off by the sound of it: golden milk. I was born highly lactose intolerant, so dairy has never really been my thing, but milk especially. The thought of drinking a glass of milk repulses me (even if it’s plant-based). And the word “golden” before the word milk just didn’t sit right with me.
But I checked it out anyway.
And I’m SO glad I did. The golden namesake comes from the star of the show: turmeric. We are longtime turmeric fans, so I immediately pushed aside my doubts and became obsessed with learning more about this Golden Milk craze.
Turmeric is a bit of a wonder spice. We take it in capsules every day as an anti-inflammatory after a long day of riding. I take it regularly when I train for marathons and Dave took it religiously after shoulder surgery, cutting his healing time in half. We made a paste and put it on Sora’s paw and in her food while recovering from her cancerous tumor removal.
Aside from its anti-inflammatory powers, additional benefits of turmeric consumption include:
- Natural antiseptic and antibacterial agent, especially for cuts and burns
- Cancer fighting properties
- Natural liver detoxifier
- Immunity booster
- May lower the rate of Alzheimer’s in regular consumers
- Regulates metabolism and aids with weight management
When paired with black pepper, the absorption levels increase by 2000%! I tried to insert the science-y explanation, but after my failed attempts of having it make sense, I think it’s better that I simply refer you here and here.
Further, my version of this vegan golden milk contains several of my other favorite super spices like ginger, cinnamon, and chili powder.
Ginger is highly effective in relieving digestion issues and is effective in the prevention of nausea associated with motion sickness. Also an anti-inflammatory, ginger has shown to reduce the pain associated with osteoperosis and arthritis. Plus, it’s a great immune booster.
Cinnamon contains anti-microbial properties and is known for its ability to help stop the growth of bacteria as well as fungi, including the commonly problematic yeast Candida. It also helps prevent blood clots, controls your blood sugar, prevents heart disease, and boosts brain activity.
Chili powder contains capsaicin (as does turmeric) and therefore also helps fight inflammation. It is a natural pain reliever and demonstrates great benefits for the cardiovascular system, such as the reduction of blood cholesterol, triglyceride levels, and platelet aggregation. Another immunity booster, hot peppers also help clear congestion.
(source The World’s Healthiest Foods)
It didn’t take much to sell me on Golden Milk. I scoured the Chilean grocery stores for soy milk (NOT an easy feat!) and began testing recipes immediately. This recipe is warms my whole body on a chilly morning and tastes a bit like chai masala, my favorite winter beverage back home.
Please let us know if you give this vegan golden milk a try by tagging #messkitmaven on Instagram!
Filled with a host of anti-inflammatory spices, with turmeric as the star, this vegan golden milk is the perfect drink for any active individual.
- 1 tsp turmeric
- 1/8 tsp black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- pinch of cayenne
- 1 Tbsp water or plant-based milk
- 2 cups plant-based milk almond and coconut milk are my favorite
- 1-2 Tbsp liquid sweetener such as maple syrup or agave to taste
- 1 tsp vanilla
Add all the spices to your pot along with the tablespoon of water or milk. You want to create a thick paste and combine well so all lumps disappear (see photo above for reference).
Add 2 cups of your plant-based milk and stir together until the milk becomes golden in color.
Set your camp stove to medium heat and stir regularly. You don't want the milk to boil, but rather reach the point where it begins to foam (see photo above). This stuff boilers over quickly and suddenly, so don't turn your back on it!
Allow to simmer/foam for 5-7 minutes until it reaches your preferred drinking temperature.
Stir in the vanilla and sweetener and separate into two mugs.
* I found maca powder at La Vega produce market in Chile and added about a teaspoon for a nice nutty flavor. Score.