Boosting Turmeric Mylk

From arugula to heirloom tomatoes, multi-coloured carrots and kale, every year has a trendy food that causes ruckus with health nuts and foodies.  In 2015, turmeric was one of those foods and it is not slowing down.

A member of the ginger family, turmeric or curcumin longa, is a rhizome grown in India, China, Indonesia and other tropical countries.  Turmeric has long been used in Ayurvedic medicine, a whole-body manner of healing focusing on balance between our body, mind & spirit.  The availability of this root has only recently become available to the masses in both grocery, specialty and health food stores.

Pubmed (a digital repository of biomedical scholarly articles) has over 8,400 articles relating to curcmin and its many phytochemical benefits including:

  • a powerful antioxidant that protects cells from free radical damage that can lead to cancer and promote normal cell activity
  • a natural anti-inflammatory that improves rheumatoid arthritis pain and stiffness, menstrual cramps, haemorrhages, bruising and colic
  • aiding in cell turnover and repair of the digestive tract
  • lowers cholesterol levels and prevents the oxidation of cholesterol causing arterial plaque in heart disease
  • a brain protectant, slowing the progression of degenerative neurological diseases such as Alzheimer's and Parkinson's Disease
  • helps red blood cell formation, preventing clumping and increasing circulation that in turn aids in healing of the body and improving the skins complexion
  • acts as an antibacterial and anti-fungal by inhibiting the growth of certain bacteria and fungi
  • detoxifies the body by increasing bile production and flow and therefore promoting liver health 

So what is mylk, and how does it compare to milk?  Mylk is a name for a dairy milk alternative, such as almond, cashew, coconut, hazelnut, rice or soy.


1 cup milk alternative (I personally love coconut for this recipe)
1 finger (approximately 1 inch) of fresh turmeric* & ginger root
1 tsp mānuka or local honey
1 tbsp coconut oil (preferably organic & cold-pressed)
1 pinch of fresh ground black pepper

Pour 1/4 cup of milk alternative into a blender, along with the turmeric, ginger, honey, coconut oil and pepper.  Blend on high until smooth and combined.  Heat remaining 3/4 cups of your milk alternative in a pot until boiling, stirring constantly.  Add the heated milk to the blender, and blend on low until combined.  Finally, pour into a mug and enjoy!

* if you can't find fresh turmeric root, fresh ground organic turmeric powder can be used (approximately 1 tsp per cup of milk alternative)

Turmeric has the most beautiful bright yellowish orange colour that was traditionally used as a dye for cloth.  So, be careful when handling it, because it will stain!

Lips & Love,
The Boosh Girls

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