Turmeric root has been knighted the “Golden Spice of Life” after its many natural healing properties, primarily anti-inflammatory, antioxidant and liver detoxifer. The smart combination of turmeric with its synergistic counterparts – black pepper, ginger, cinnamon and healthy fats in coconut and almond milk – optimises the bioavailability of its fantastic healing properties. While golden milk is a delicious drink on its own, it is also a great base for porridge. I like using quinoa for plant-based quality protein and tart apples for natural sweetness. Goldilocks would approve of this satiating, wholesome breakfast that will keep her going until lunch time. I too enjoy it so much that I wish for an endless supply of it every morning, such as in the tale The Magic Porridge Pot.
Read more about turmeric in Straits Road Kitchen Materia Medica entry.
Update 10/06/17
I’ve updated this post to include a dry spice blend, which is more useful for long-term storage, easy-to-use and improves your compliance to taking Golden Glitter super spice more frequently.
- 4 tbsp ground turmeric
- 4 tbsp ground ginger
- 2 tbsp ground cinnamon
- 1 1/4 tsp ground cardamom
- 1 tsp ground black pepper
- 480 g (2 cups) homemade almond milk
- 120 ml (1/2 cup) coconut cream or full-fat coconut milk (see Notes)
- 14 g (1 tbsp) fresh turmeric, grated on microplane
- 14 g (1 tbsp) fresh ginger, grated on microplane
- 1 stick Ceylon cinnamon, broken
- 5 whole black peppercorns, crushed
- 2 green cardamom pods, crushed (optional)
- OR use 2 2/3 tsp Golden Glitter Superfood Blend
- 90 g (1/2 cup) quinoa, soaked overnight
- 240 g (1 cup) filtered water
- 2 apples, grated
- Golden Latte, as needed
- Activated nuts and seeds, for garnish
- In a bowl, combine the powders and stir to a uniform consistency. Transfer to a spice container and store refrigerated for up to 3 months. This recipes makes about 1/2 cup + 2 tablespoons (12 servings) of powder.
- Combine all the ingredients in a saucepan and bring to a gentle boil. Reduce the heat to low and simmer for 5-10 minutes until the milk reaches an arresting saffron colour. Strain and store the golden milk in an airtight jar in the refrigerator. It should stay good for 3 days.
- Drain and rinse the quinoa. Boil quinoa in water for 20 minutes, or until all water has been absorbed and quinoa has puffed. Pour in sufficient Golden Milk to infuse the porridge thoroughly. Simmer gently for another 5 minutes for the flavours to come together. Turn off the heat, ladle the porridge into serving bowls and garnish with fruits, nuts and seeds.
- I like to use 4 parts almond milk to 1 part coconut cream for a consistency that is “just right.” Using almond milk only gives a thin golden milk; while too much coconut can verge on being too rich. Moreover, the beneficial properties of turmeric is better extracted with a little fat.
- Try oats, amaranth or millet as an alternative to quinoa.
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