Ayurveda Golden Milk- Rasayana Tea
Updated: Oct 29, 2019
Ayurveda is one of the world’s oldest holistic (whole-body) healing systems. It was developed thousands of Years ago in India. It is based on the belief that health and wellness depend on a delicate balance between the Mind, Body, soul and senses.
In Ayurveda wisdom each individual is made up of 3 energies called doshas.
Vata- When balanced people with this dominant energy are seen as creative
Out of balance- anxiety, bloating, dry skin
Pitta- Sharp intelligent minds-- tend to be workaholics (Out of balance- ulcers, inflammation, bruise easy)
Kapha-- stable and relaxed- sweet and relaxed-- out of balance can be sluggish and lack motivation
You can learn more and take an Ayurveda wellness quiz here: www.banyanbotanicals.com
As we enter a colder season I have been drinking more warm beverages. One of my favorite recipes is Golden milk, I love the way I feel after drinking this soothing and warm milk. Golden milk is touted for its healing, anti-inflammatory properties largely thanks to curcumin found in turmeric. Turmeric has been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more. Modern research also suggests that turmeric is a potent antioxidant with antimicrobial and anticancer effects. Although turmeric gets most of the spotlight, the other spices in golden milk are also health-promoting! Both ginger and cinnamon are known for their anti-inflammatory and antimicrobial benefits.
Creamy, easy golden milk with milk or dairy-free milk, ginger, turmeric, and coconut oil. Naturally sweetened, incredibly healthy, and so delicious. Ready in just 5 minutes!
Sourced from: Minimalist Baker
1 1/2 cups of unsweetened Almond milk (or use regular milk)
1 1/2 tsp ground turmeric
1/4 tsp ground ginger
1 whole cinnamon stick (or 1/4 tsp ground cinnamon // I prefer the stick!)
1 Tbsp coconut oil or ghee
1 pinch ground black pepper
Sweetener of choice (i.e. maple syrup, honey, coconut sugar, or stevia to taste)
To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // amount as original recipe is written // adjust if altering batch size).
Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.