Welcome back to Camera & Clementine! Or perhaps, please welcome me back?! I’ve taken some time away from the blog (ehem.. a few years! How did that happen!?) to focus on motherhood and my two pregnancies, and now two children!
I’ve not been absent from the “real” world of food however, I have now been contributing recipes and food styling to Kitchen Garden Magazine (amongst others) for 7 years! (Again- how did that happen?!) And I’ve also published a cookbook together with master gardener Steve Ott, called Let’s Grow and Cook, where we show you how to do just that – cook the food you grow on your allotmet. Get your copy here.
But why the absence from the blog? Well, something just had to give. As if being a mum to young children isn’t enough to have me flat out, I’ve also been building up an art retreat business together with my artist mum, called The Creative Olive. We host our retreats all over Europe, mainly in Portugal, Spain, Denmark and Scotland. My mum is in charge of the inspirational teachings, and I cater for the wonderful guests, cooking organic and vegetarian delights, all week long. I’ll write more on that another time, but in the meantime do check out our art retreats and courses here!
Juggling work with running a business and a household/garden and animals with all that entails, keeps me on my toes!
This leads me nicely on to self care. Self care as a parent is vitally important. It won’t look like the pampering you knew before parenthood. But doing something for yourself is vital for survival as a parent i think. Whatever that may be, finding a small window of opportunity for that to happen will keep you happy.
For me, practicing a simple sun salutation either in the morning or evening centres me and allows me to focus on what really matters in that moment. Also practicing gratitude, either through journaling or simply stating it out loud has had a profound effect on me. Gardening, photography and cooking are still highlights of my everyday, even if they are not taking the leading role – thats ok!
So, to ease myself back into the world of blogging – I’m sharing with you my recipe for Turmeric Milk.
The key ingredient in golden milk or turmeric milk is of course turmeric, with its active component, curcumin.
Turmeric, has been used in Ayurveda for centuries due to its healing properties as well as its antioxidant properties.
Antioxidants are compounds that fight cell damage, protecting your body from oxidative stress. They’re essential to the functioning of your cells, and studies regularly show that diets rich in antioxidants help lower your risk of infections.
Turmeric is also known for:
- Reducing inflammation
- Improving brain function and memory
- Boosts mood and reduces depression
- Has anti-fungal and anti-viral properties
I started drinking a cup of turmeric milk during my postpartum/postnatal period and it had a hugely positive effect on me. And I’m certain it aided to my speedy recovery after labour, as well as keeping the baby blues away. I have since then made it a few times week, especially at times when I feel I need a de-stresser.
To make it easy to prepare, I make up a batch of about 10-15 servings of spice mix. Then all I need to do is add hot milk and a spoonful of ghee/coconut oil.
Soothing Turmeric Milk
Makes 10-15 servings
3 tablespoons ground turmeric
1 1/2 tablespoons ground ginger
1 tbsp ground cinnamon
1 tbsp ashwagandha
1 tsp ground cardamom
1 tsp ground black pepper
For the Milk
2 cups milk or plant-based milk
1 tsp ghee or coconut oil
2 tsp coconut sugar/agave or honey
2-3 tsp heaped spice mix
- Add all of the spices to a jar and shake vigorously until well mixed.
- To make the turmeric milk, add 2-3 tsp of the pre-made spice mix to a small pot, with the 2 cups of milk and ghee/coconut oil. Whisk very well and turn the heat to medium. ( you may like it stronger, just add more spices then)
- Let the milk reach almost boiling point, then stir continuously for 3-4 minutes until well heated through. Do not let it come to a full boil. The milk will look brown in the beginning but after the spices heat up, it will turn to a vibrant golden colour.
- Sweeten with your choice of sweetener. Pour in mugs and serve immediately.
- Some sediment (spices) will settle at the bottom of your mug, just stir it a couple of times while drinking. The spice mix will keep for 6 months in its jar out of direct sunlight. But it is more beneficial to use fresher spices if possible.