One of the preferred dietary enhancements recommended for beginning yoga students or senior citizens, is a wonderful tonic made with tumeric. It’s called Golden Milk.
When Nutrition News’s editor Siri Khalsa was the editor for the Kundalini Research Institute, she was accountable for our Spiritual Teacher’s (Yogi Bhajan) lectures getting transcribed and published. She was also lucky enough to have him actually prepare food for her on occasion.
Yogi Bhajan loved food and believed in its healing capacity. He was always sharing his healing recipes with us. Golden Milk was given to us to help our yoga students who suffered from severe stiffness. I first remember hearing about it when I had a football player who was in a lot of pain while teaching his body yoga stretching. Students loved the recipe and so did a lot of us.
Two recipes follow: One is the original recipe, published in From Vegetables, With Love
(1989 ) by Siri Ved Kaur Khalsa. The second is from a YouTube video of Dr. Arjan Kaur Khalsa teaching how to make Golden Milk. It’s fun to watch and what I love about it the most is her innovation to cook up a half cup of turmeric paste and then use it as need to make Golden Milk.
Yogi Bhajan’s Golden Milk — 1 serving
- 1/8 t turmeric (we are accustomed to turmeric and I use up to 1/2 t)
- 1 cup milk (YB used cow’s milk but suggested any kind could be used. We used to make our own almond milk.)
- 2 T almond oil (optional)
- Boil water turmeric over medium high heat for 8 minutes. The turmeric will turn a deep rust red. This, along with the fat/oil in recipe, enhances the uptake of the turmeric.
- Meanwhile, bring milk and almond oil to boiling point in a separate pan.
- Combine the two mixtures and add honey to taste.
Here’s the video and the link. I think you will enjoy it. We did.
Other recipe variations: