These are my experiences only, and I am offering them in
case you, too, want to avoid having to go on long-term medications
with the accompanying side effects. IF these had not worked
for me I would have gone to medications.
I’m going to write in this post and the next about my experiences dealing with arthritis, inflammation, and pain. I am writing it mostly because I tend to write this to various folks on Facebook or a friend 1-2 times per month. Now I can send them to these pages! As you will hear in my post on how I dealt with arthritis, I went through a cleansing fast (not as bad as it sounds), found the items that were causing inflammation, and then set about making my life shift. I have little pain now, and only occasional swelling (due to my lapses in diet) and am NOT on arthritic medication, which is not one of the fun meds to engage.
Turmeric has phenomenal healing properties (see the video below), and we use it almost daily in roast curry chicken, in tacos, in beans — so many recipes — along with cumin. It has a staining property so wear an apron or you WILL end up with golden spots! Golden milk provides not only a massive dose of turmeric, but in a combination (this is important) that allows the body to take full advantage of the turmeric. Black pepper is essential, and even if you are not a pepper fan, try it — it allows the turmeric to assimilate. We have fallen in love with Golden Milk, and this summer we will try one of the recipes I refer to at the bottom for various summer teas. IF we change those recipes I will post our tweaks.
Two references for Golden Milk, one from an Ayurvedic doctor (video below), and the one we make, which we pulled off a good friend’s blog: The Radical Rebirth of S (I highly recommend the story behind the recipe Susanissima offers!) We changed is slightly to fit our tastes and dietary considerations,and you may want to read her recipe. We use goat’s milk (that is all we use anyway) and I am sure that it would be equally good with almond, rice, hemp, or soy if that is your choice (only organic soy to avoid GMO). We do not do coconut oil, feeling that not only is it expensive but I want to make sure this coconut craze is not some fad diet additive, for it adds a lot of other fats to the recipe. If you love it and want to use it, feel free.
- ½ C. turmeric
- 1 C. filtered water (More can be added during cooking if needed)
- 1/8 t. cayenne or other pepper (optional)
Place ingredients in a small pot and stir frequently with a wooden spoon for 9 minutes on medium low. Add more water, if necessary, to maintain a smooth paste. Pour into a glass canning jar, cool and cover. Keep for up to 2 weeks in the fridge. From this paste the Golden milk is made.
Per serving. I use goat milk.
- I c “milk” (almond, rice, hemp, soy, cow, goat, etc.)
- ½-1 t. turmeric paste
- honey or maple syrup
- 1 t. Udo’s 3.6.9 oil (optional, we use because it is an amazing oil)
- Any of the following to taste: cardamom, cinnamon, ginger or nutmeg (we use cardamom)
Heat milk, sweetener and optional spices on stove or in microwave until hot, but not boiling, then stir in the oils, if used. Serve with a little spoon to stir every now and again. NOTE: If you decide to crush the cardamom, be sure to strain it through a tea strainer before serving. Cardamom is extremely abrasive crush but not powered.
We’ve seen a recipe for a Summer Cold Tea that looks good but we’ve not tried it yet, from Fresh Bites! It sounds yummy, and she has alternatives with powdered ginger and turmeric, or with fresh turmeric and ginger root. Lighter, no milk.
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