Recipe Blog

Golden Milk

  • November 22, 2015


Golden Milk, 2 cup serving

  • 1 – 2 cups water (1 if using coconut water)
  • 1 cup coconut water (optional)
  • 1 heaping tablespoon Turmeric Concentrate (see below)
  • 2 tablespoons coconut milk
  • honey to taste, 1/2 tbsp +/-

With the exception of honey, mix all ingredients to saucepan and heat to gentle simmer, remove from heat add honey, and enjoy in your favorite mug.  (do not cook the honey.)



Recipe for Turmeric/Ginger/Pepper ConcentrateIMAG0307

  • 20″ fresh turmeric root
  • 7″ fresh ginger root
  • 1 heaping teaspoon fresh cracked black pepper
  • 3-5 tablespoons MTC oil, coconut oil, or grass fed ghee

Saute all ingredients on medium/high heat until a paste forms.  Let cool and store in a glass jar in your refrigerator.  I’m not sure how long this lasts, but I’ve had a jar in my fridge for a month, and it was still fresh to the last spoonful.  I’ve also used dried organic turmeric when fresh is unavailable.  The only downside is that I love to eat the solid bits at the bottom of my glass when using fresh, the dry: not so much.  The drink is still good though.



Black pepper enhances bioavailability of Turmeric.  Even just a little pinch of pepper can significantly boost levels.  So unless you’re drinking this just for its amazing flavor, the black pepper is required to allow your body maximum absorption.

This amount of concentrate will last me roughly 2 weeks.


Also, please be aware that turmeric can slow blood clotting, and may interact with medication that slows blood clotting.  Do not take turmeric without speaking to a medical professional if you are taking anticoagulant/antiplatelet drugs, or if you are concerned about blood clotting issues.