Golden Milk – Kylie Cook
Submitted by Kylie Cook
Sunday Bell Farm
North Danville, VT
Golden Milk is a traditional Ayurveda cure-all. There are so many health benefits to Golden Milk that it is hard to know where to begin! Golden milk contains a variety of spices that contribute powerful antioxidant, anti-inflammatory, antibacterial, antifungal, and antiviral properties. All of this and more makes Golden Milk incredibly immune boosting and strengthening. When combined with raw, organic, A2/A2 milk, the health benefits are endless. Golden milk also works to warm, relax, soothe, and calm the body and mind. A base of warm milk and honey make this drink the perfect way to wind down the day before bed.
1 and ½ cups whole milk
1 and ½ tsp. ground or fresh turmeric
1 and ½ tsp. ground or fresh ginger
¼ tsp. ground cinnamon or 1 cinnamon stick
1/8 tsp. ground cardamom or 1 cardamom pod
1 pinch ground black pepper
1 tbsp. ghee, butter, or coconut oil
1 tbsp. honey or maple
- Warm milk in a saucepan over low heat. Add turmeric, ginger, cinnamon, cardamom, and black pepper. Stir until combined. Feel free to adjust spices to taste.
- Bring the mixture to a simmer but do not boil. Simmer for 5-10 minutes stirring occasionally.
- Remove the saucepan from heat. Strain out the spices over a fine mesh sieve if desired.
- Stir in ghee and honey.
- Drink while still warm.
- Can be made in advance and stored in the fridge for up to 3 days. Simply heat up on the stove.
Ginger Chai Smoothie – Lindsey Kerr
The Ginger Chai Smoothie is an easy-to-swallow meal that meets calorie goals with healthy fats. It is creamy, comforting, and easy to make. This recipe makes enough for one, 16-ounce serving. It is best served fresh or it can be refrigerated for up to 2 days. Garnish with cinnamon if desired.
Yields: 1, 16-ounce serving
Prep time: 2 hours
Active time: 10 minutes [e.g. 15 minutes]
1/4 cup water
1 chai tea bag or chai spice blend
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/16 teaspoon ground nutmeg
pinch of ground black pepper
1 large sliced banana, frozen
3 tablespoons chopped raw ginger root
1/2 medium avocado
1 tablespoon tahini
1 cup whole milk
1/2 teaspoon vanilla extract
Boil ¼ cup water and steep 1 chai tea bag for 4 minutes. Allow to cool in refrigerator.
For the chai spice blend, mix ingredients in the blender during step 3.
Slice 1 large banana and place in the freezer to cool for 2 hours.
Once the tea has cooled and the banana has frozen, combine all ingredients in the blender and blend until smooth.
Transfer to drinking glass and serve cold.