Nourishing Turmeric Milk (golden milk)

June 8, 2014 By Leanne Vogel March 19, 2019

Defy age and neutralize free radicals with this dairy-free milk recipe made with soaked almonds, soft medjool dates and loads of antioxidant-rich turmeric.

I believe in conscious living.

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When I get lost in cravings, think negatively about my body, or push myself too hard, I remind myself that::

The choices I make today will impact how I live tomorrow. If I hold on to negativity, I am effectively creating a negative world. If I eat food that harms me, I am limiting my capacity to flourish.

When I think big like this, the cravings, negative thoughts and feelings of inadequacy loose their power.

I surround myself with awesome food that encourages me to see every moment as an opportunity to think BIG. This conscious recipe is one of (many!) that I use to stay grounded, inspired and conscious.

Enjoy!

Turmeric is an inexpensive + accessible spice that could very well be the most effective nutritional supplement in existence.

The active compound in turmeric is curcumin that boasts anti-inflammatory, antioxidant, brain supporting, heart disease fighting, cancer preventing, alzheimers treating, depression lifting, age defying properties.

Basically? Turmeric is a wonder food. And it can help us age gracefully. I like grace.

AND! Curcumin is fat soluble. So, adding it to this high-fat drink ensures that all of this goodness will get to where it needs to go in your body.

5.0 from 4 reviews

Nourishing Turmeric Milk

Author: Leanne Vogel adapted from Mamasu

Recipe type: Vegan (option), Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free

Prep time: 10 mins

Cook time: 12 hours

Total time: 12 hours 10 mins

Serves: 4

Defy age and neutralize free radicals with this dairy-free milk recipe made with soaked almonds, soft medjool dates and loads of antioxidant-rich turmeric.

Ingredients

1 cup almonds, soaked for 12-24 hours
4 cups water
4 medjool dates, pits removed
1 tablespoon raw organic honey, optional
1 teaspoon organic turmeric
¾ teaspoon ground cinnamon
¼ teaspoon sea salt

Instructions

To soak almonds, add to a clean mason jar and cover with water. Cover and refrigerate for 12 hours. Strain and rinse almonds before using in this recipe.
Add almonds and 4 cups of water to the jug of your high-powered blender. Blend on high for 1 minute.
Strain with a nut milk bag by pouring the mixture through the bag into a clean bowl.
Clean out the jug and transfer the almond milk back to the jug. Add remaining ingredients and blend until smooth.
Transfer to a clean mason jar, cover and refrigerate for up to 3 days.

Notes

Honey - can assist in the healing of infections, reduce the allergy response, heal wounds, and much more. But, if you are vegan, feel free to omit completely.
Medjool dates - are loaded with B vitamins (great for your skin + hair)
Turmeric - the more you use, the better. Once you've made 1 batch and enjoyed it, see if you can increase to another teaspoon, and another, and another, to find your sweet spot. I like this milk with 2 teaspoons of turmeric but it may be a bit too much for people.
Adaptation from Mamasu - I was introduced to the concept of turmeric milk from Mamasu, a new juice delivery program in Calgary. Their "Golden Milk" was just too good, I had to make my own!

View nutrition information (once on page, scroll down)

Why almonds? Because they’re loaded with calcium. If you want to use a different nut or seed, do it!

Soaking the almonds before using them in this recipe softens the skins and releases many of the nutrients. Do not skip this step!

Once soaked, add them to your high-powered blender.

I recently swapped out my Vitamix for a Blendtec. I still have to use it for a little while before I decide which one I like more.

Once blended, you will want to pass through a nut milk bag. It’s the best $7.00 you will ever spend. I’ve had mine for years and years (and I make a lot of dairy-free milks!)

Pass it through the bag, give it a little squeeze. Add it back to the blender with the remaining ingredients.

I added notes to the “Notes” section of the recipe on why I chose the ingredients I did and why they are important. If you choose to modify, I’d love to hear about it!