Golden Mylk Sunshine
As we shift into spring and enjoying raw foods, it’s key to nourish our digestive system with supportive herbs. Now is a great time to clear out waste that has accumulated in the digestive tract over the cold, slow months of winter.
Haldi Doodh (Golden Milk) is a traditional Indian drink made with milk, turmeric, ginger and peppercorn. This calming blend of herbs is the perfect go-to remedy for soothing upset tummies, aches, anxiety, and insomnia.
Our twist on this recipe highlights our sunny Golden Mylk Elixir, featuring Turmeric, Turkey Tail, and Ashwagandha. These herbal allies nurture gut health, ease inflammation and boost stress resilience.
Anti-inflammatory Turmeric Root protects the liver and stimulates the flow of bile from the liver and gallbladder, supporting digestive enzymes and proper assimilation of nutrients while soothing inflammation in the digestive tract.
Packing with a prebiotic polysaccharide called PSK, Turkey Tail boosts our “internal ecosystem” or microbiome by increasing levels of beneficial bacteria while helping to weed out undesirable gut flora.
Ashwagandha is a restorative adaptogen that helps the body adapt to stressors, reviving the adrenal glands. This soothing root relaxes the nervous system and pulls us out of ‘fight-or-flight mode’.
1 Cup Coconut Mylk
¾ Cup Filtered Water
Zest and juice of 1 small orange (about 4 tbsp)
½ TSP Vanilla Extract
Pinch of Sea Salt
2 Medjool Dates, chopped
Optional: 2 TBSP Grass-fed Collagen
- Place ingredients, except collagen and dates, into the pan and heat to a low simmer.
- Transfer to a blender, adding the collagen and dates.
- Blend until smooth and frothy. Share with a friend and toast to digestive health!
What’s your favourite way to ‘spice up’ Golden Mylk? Leave your answer in the comments below!
Click here to try our anti-inflammatory Golden Mylk Elixir!