Hello readers. I
have missed you, and am hoping to return to a more regular schedule of posting
to you. Now that my back is much improved, but still needing maintenance, I
think I will have more energy to put into my writing. This is one recipe tweak has been
on my mind for a while, so here are some changes that I made to my Golden Chai
recipe to simplify the process and to address the bitterness of the turmeric.
Keep in mind that you can increase the spices gradually, and over time you will
probably enjoy a spicier brew.
***Disclaimer: Nothing that I post should be construed as
medical advice; I am not a doctor, and I do not play one on PC. This blog is primarily about
my journey in the kitchen, with detours into personal opinion and stories of
what's going on in my world (after all, what is a 'blog', but a web log or
diary?). Personally, I try to avoid big pharmaceuticals, and I do believe in
the medicinal value of herbs and spices. That said, even all-natural herbs CAN
have side-effects, and I encourage my readers to research and question
everything, whether information comes from your doctor, your
friendly-neighborhood internet blogger, social media or TV. Very rarely does
one individual hold all the answers, and even those answers may not be correct
for everyone.***
Now that we have
the disclaimers out of the way, I can tell you that this brew has been very
helpful for my husband and myself. It helps us with those aches and pains that
might have had us reaching for over-the-counter medicines before, and we
actually enjoy the taste.
·
12
oz brewed tea (fairly neutral in taste,
black, white or oolong would work nicely, I even use Earl Grey)
·
12 oz milk (I
recommend the highest quality that you can find, whether that is organic,
grass-fed dairy, etc.)
·
½-1
tsp turmeric (I started with ½ and increased over time)
·
½-1
tsp ginger (you can adjust the spicy heat of the tea right here, I like full
tsp.)
·
½-1
tsp cinnamon
·
½
tsp allspice
·
1tsp+
of fat (coconut, butter, etc)
·
pinch
of sea salt or Himalayan pink salt (counteracts the bitterness of the turmeric)
·
sweeten
to taste
*It should be noted that turmeric is known to have a bitter taste, so if you increase the amount, you may want to do so gradually. Please read up on side effects, and if you are on medication, you may want to check with your pharmacist for possible drug interactions. Just as in the case of reactions to food, be aware or your body's reaction to any herbal supplements that you may try.
Information resources:
Turmeric: Turmeric Golden Milk Recipe Video
Showing this day 2012: Shiny Zombies, Vampires, and Rye bread
Showing this day 2011: French Toast (baked)
1 comment:
Good, I was trying to find a way to get the tumeric into my system... putting it in water just doesn't cut it. LOL
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