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Welcome back to my kitchen! Let’s make turmeric milk!

The last time we were here together we made bone broth.

This time we are going to make something that is great for your anti-inflammatory journey.

Today’s recipe won’t even require any cooking!

I’ve been on this journey for a long time and I keep learning new things that help me get stronger and feel stronger.

My joints feel better and work properly.

Even though I’m no longer in my 30’s, I would like to be able to operate like I am.

But I’m in my early 50’s so I do all I can to make my body work as well as it can.

To that end, today we’re going to make Turmeric Milk.

Some people call it golden milk and that would be an accurate description.

I call it delicious.

In addition to showing you how to make this lovely drink, I’m going to show you how to make it efficiently and cost effectively.

The first ingredient you’ll need is 1 pound Raw Organic Turmeric.

The fresher your turmeric the more juice it will have.

Turmeric smells amazing and the aroma will fill your kitchen.

Once you’ve juiced your whole pound of turmeric, you can run the pulp through the juicer a second time and get just a little more juice out of your pulp.

One thing to note is that the turmeric will stain your juicer if it’s white. Bleach will usually take the color out but honestly the staining is not that big of a deal.

Another thing to appreciate about the color is that things with color that is powerful enough to stain are usually really good for you. Beets are another example.

After your pound of turmeric is juiced you should have roughly 8oz. of juice.

Now you can throw away the pulp if you want… But I usually save it and feed it to the chickens or incorporate it into some other recipe. I often put it into some fermented food.

So, now I have turmeric juice and I usually freeze most of it for later use.

One good way to do this is with ice cube trays. The only down side is they are open to the air.

A better way to freeze this is with small freezer bags. I usually freeze a quarter cup in one bag.

That quarter cup will make about three turmeric milk servings.

Turmeric milk will have some really small bits of pulp that settle to the bottom after the juice sits for a while. Make sure to stir or shake before using the juice.

Let’s make turmeric milk.

Now that you have the juice and it’s well shaken and ready to use, let’s turn it into an actual beverage for you to drink.

First you need to gently warm up some raw milk. (you can skip warming the milk but it’s better if you do)

It’s best if you can use raw, grass-fed, organic, milk, but whatever you have will work.

You’ll want a little less milk than the cup you plan to use will hold.

Some recipes online fore turmeric milk call for using powdered turmeric, but I can’t personally digest it and some have heart burn and indigestion from it.

For me, the juice is much more gentle on my digestive tract.

The benefits of turmeric are worth fighting for so that is why I kept trying to find a way to eat without problems.

Ok, so now your milk is gently warmed and you have your 2 tablespoons of turmeric juice well shaken, add them to a bender.

Carefully run your blender and if you have one that you can leave the lid off while blending you can set your blender to low and add the rest of the ingredients as it blends.

If your blender won’t run with the lid off without making a mess, you can pause the blending to add the ingredients.

The next ingredient we’ll add is grass fed collagen.

Then organic fiber. Then organic cocoa powder. Then pumpkin spice to taste. Then about a half teaspoon of high octane bulletproof.

Next you can add a sweetener of your choice. I usually use Stevia. You can use maple syrup or anything else you like to flavor this drink however you want.

Once you have your drink flavored how you want, enjoy!

You can read my recent post about the 20 supplements I recommend for 2022.