About the Recipe
As the days get warmer and warmer, and more and more humid, I just can’t bring myself to brew too many hot drinks. I know how incredible I feel when I regularly drink what is known as Golden Milk. It’s not actually milk, but rather coconut milk and turmeric with varying spices and other additions depending on who’s version you’re using.
Then I had an epiphany! I could take my tried and true basic Golden Milk recipe, and change it up for summer into a fabulous ice cream. The results were amazing and I’m excited to share the recipe for something so deliciously satisfying and at the same time health building!
Turmeric, a gorgeous deep yellow spice, popular in India, has health benefits almost too numerous to mention. Searching curcumin, the most active compound in turmeric, on PubMed, brings up over 9000 studies. Many of these studies compare curcumin to conventional medicine, almost always finding that the results are favourable, with curcumin providing equal or even greater result without the nasty side effects.
Most commonly turmeric is used as an anti-inflammatory in place of ibuprophen and similar over the counter medication, it is also beneficial for those with Inflammatory Bowel Disease, Rheumatoid Arthritis and other inflammatory conditions.
Curcumin’s antioxidant properties have been studied as a cancer prevention and treatment. Curcumin aids in destruction of mutated cells, and inhibits their division, slowing invasion to other tissues.
Turmeric is liver supportive, aiding in the elimination of toxins, reducing free radical damage. It’s also heart protective by preventing oxidative damage, to cholesterol most notably, which is a leading cause of arterial plaques that may lead to heart attack or stroke. Turmeric can also aid in lowering bad cholesterol.
The list goes on. Curcumin can modulate nearly 700 genes, and positively modulate over 160 different physiological pathways.
I never imagined it could do all that and cool me down on a hot day too.