Enjoy this gorgeous turmeric-rich golden milk at any time of day. It’s lovely for breakfast.
I am always thrilled to showcase a new book when I know the author personally. Laura Plumb has been a fixture on the San Diego and international yoga scene for many years. Her new book is Ayurveda Cooking for Beginners: An Ayurvedic Cookbook to Balance and Heal. I have worked with Laura as my Ayurvedic practitioner when I was having some health challenges, and I also have experienced her in her role as a teacher. She is phenomenal, and exudes a lovely energy that is reflected in this book.
Ayurveda is the ancient Indian traditional medicine practice, over 2,000 years old. The basis of Ayurveda is understanding your dosha, sort of like a medical personality type. Once you know your dosha (there are three main ones: pitta, vata, and kapha), you adjust your diet to suit. Diets are also adjusted seasonally. For example, according to Ayurveda I have a strong pitta tendency, which is exacerbated by hot summer weather. So I would need to eat cooling foods in the summer especially.
I chose this recipe for golden milk to share because it’s one of my personal favorites, and so easy to make. Here’s what Laura says about this recipe, which is good for all doshas:
“Turmeric is said to balance all doshas, and research shows it to be cleansing to the blood and lymphatic system, helping dissolve tumors and blood clots, improving circulation, promoting healthy menstruation, healing soft-tissue injury, and decongesting the liver. It also aids in the digestion of sugar, fats, and oils, making it beneficial to those with diabetes and hypoglycemia.
Turmeric has been used to dye fabrics bright yellow. Unless you want sunny patches of yellow on your clothing, wear an apron and handle with care. Coconut milk is a great substitute for dairy.
All. Vata people can stir in jaggery or coconut sugar. Pitta people can stir in 1 teaspoon of maple syrup, if needed. Kapha people should dilute with 1 cup of water and stir with generous shakes of ground ginger or cinnamon.”