A few mornings ago, I made some delicious golden turmeric milk. Thank you @afolakea. Turmeric has so many glowing nutritional qualities – from being an awesome antioxidant to boosting immune health and on and on and on. I believe.
My fingers got coloured golden, stained by the orange flesh of fresh Turmeric.
In Yoruba, Turmeric is called Ata ile pupa – ‘Red pepper’ though this is technically yellow/ orange, no?
I heated up the mix on low heat, simmered till the scents wafted up and enveloped me in earth and spice.
When it was ready, I laid out fine china 🙂 and began my morning.
Not without first sprinkling some freshly ground black pepper. Then, with a spoon, I ate-drank it.
Oh yum. Next time, I’ll add the almonds once I’m done spicing the milk. I’d love to have this in cereal too, like in oats.
I want to try a nut milk version. Here’s what I would do – soak almonds overnight and then blend with grated fresh turmeric and fresh ginger. To the resulting mix, I would add some sweetener, a sprinkling of freshly ground green cardamom seeds, black pepper and a pinch of salt and leave to infuse.
The result would be used two ways – make refrigerator oats/ chia seed pudding and combined with oats for warm porridge.
I’m excited. Much.
How do you use fresh turmeric? (And yes, there’s a savoury coconut seafood broth with plantains to be cooked!)