Golden mylk has been getting a lot of hype lately, and for good reason. It’s made with turmeric — one of nature’s most powerful anti-inflammatory herbs. Inflammation is prevalent in our society thanks to the SAD diet and is one of the most common sings of aging and disease. Many people with autoimmune disease suffer from chronic inflammation and rely on drugs like Aspirin and Ibuprofen to cope with pain and symptoms. Unfortunately, conventional painkillers often come with nasty side effects, and can be extremely damaging to the gut lining.
Studies suggest that curcumin (the active ingredient in turmeric) is a naturally safe and effective alternative to NSAIDs. But you don’t have to take a pill to reap the benefits of this ancient healing spice! Turmeric has been used for thousands of years in south asian cuisine and has become quite trendy as a turmeric latte. This Golden Tigernut Mylk is made with turmeric, ginger, cinnamon and AIP-friendly tigernuts. I’ve talked a little bit about tigernuts here before as an alternative to nuts and seeds. They’re also great source of prebiotics (which feed our friendly gut bacteria) and make an incredible plant-based milk.
Golden mylk is a great way to enjoy the benefits of turmeric in your diet. It can be enjoyed hot as a tea latte or cold over a glass of ice. I often use it as a base in my smoothies, in salad dressing or as a creamy marinade/stir-fry sauce. It’s slightly sweet, earthy and has a bit of a kick from the ginger. Ginger also happens to be a natural anti-inflammatory, making it an even more potent healing remedy!
- 1 cup tigernuts
- 3.5 cups filtered water
- 3 tsp ground turmeric
- ½ tbsp freshly grated ginger
- 1 tsp ground cinnamon
- ⅛ tsp black pepper (omit for AIP)
- 1 medjool date (optional)
- Soak tigernuts in a bowl of water overnight or for a minimum of 12 hours.
- Strain tigernuts and add to a high speed blender with 3.5 cups filtered water. Add remaining ingredients and blend on high for 30-60 seconds.
- Strain over a large bowl using a cheesecloth or nutmilk bag.
- Transfer to a glass bottle and store in the fridge for up to 3-4 days.