Turmeric grows as a rhizome, which means the plant has a root system that spreads out horizontally under the soil. Creatures (like us humans!) that consume turmeric eat the root (rhizome), or tuber. You can eat turmeric fresh, with skin that is not fully developed and does not need to be peeled; or you can eat turmeric that has been cured and can store for longer periods of time (eating turmeric at this stage means you will need to peel the skin).
Turmeric is used in teas, tinctures (a medicine made by dissolving an herb or plant in alcohol), as an herb for flavor in cooking, and for healing (including reducing inflammation and increasing circulation). Do you and your family use turmeric in a different way? Please share with me! You can email me at firstname.lastname@example.org.
I had a great time cooking this recipe with 5th graders at Piney Branch. I hope you can try it at home!
Golden milk is a warm, creamy, comforting beverage. It is known to reduce joint pain, decrease inflammation, help the body fight off infections, boost immunity, improve gut health, support brain health, and so much more. The pairing of turmeric with black pepper, along with a fat (like coconut or dairy milk), helps the body better absorb the beneficial curcumins* in turmeric.
*curcumins: a phytochemical** found in turmeric and other species in the genus Curcuma that is used in alternative medicine and is purported to have anti-inflammatory and anticancer properties.
** Phytochemical : chemical compounds produced by plants, generally to help them thrive or thwart competitors, predators, or pathogens.
3 inches fresh turmeric, freshly grated (TKPK COOP has carried this in the past)
or 4 inches of cured turmeric, peeled and grated
1 inch fresh ginger, freshly grated (or 1/4 tsp powdered)
2 cinnamon sticks
2 tsp coconut oil
2 ½ cups milk*
1 Tbsp honey
Ground cinnamon for garnish
*You can use either dairy or non-dairy milk. I like to use a combination of coconut milk and almond milk.
- Combine all ingredients except honey in small saucepan.
- Heat to a gentle simmer for about 5 minutes. Do not boil. Whisk frequently.
- Remove from heat. Add honey and mix well.
- Strain and discard spices.
- Pour into two mugs and sprinkle with ground cinnamon.
**You may store extra golden milk in the refrigerator and reheat.
***Can also be served over ice. Follow recipe above and then allow mixture to cool. Store in refrigerator. When ready to drink, fill a glass with ice. Pour golden milk over ice and enjoy.