The Golden Cow
The Golden Cow is a healthy treat that your taste buds will love & your body will appreciate! 😊🌾💛🐮
Turmeric is a bright yellow spice mostly known for its high amount of antioxidants, nutrients, and powerful anti-inflammatory properties — all medicinal actions for cancer prevention. Ginger root also is known for its anti-inflammatory properties as well as the benefits for aiding nausea, intestinal distress and promoting immunity. Be careful when cooking with fresh turmeric root as it can stain your hands and clothes yellow! While making the Golden Cow, I always wear latex gloves to prevent my hands from looking jaundice-y. Also, note-to-self — don’t wear white Lululemon (oops).
5 oz. fresh ginger root, grated
4 oz. fresh turmeric root, grated
2 c. almond milk, unsweet
- Peel off the skin of the roots by using a potato peeler or a spoon!
- Weigh the roots on a food scale or just estimate amount the best you can (there should be about one open handful of each root peeled).
- Chop peeled roots into tiny pieces or use a grater.
- Place roots and almond milk into a blender or food processor to puree
- Strain int a medium-sized bowl (use a spoon or spatula to help press ingredients against the strainer to extract the liquid)
- Make sure to keep the liquid separate from the paste.
- For the left over paste (makes around 9.5 oz), I place it into the freezer to use for the next time I want to make the golden cow. Let the paste thaw and blend it with more almond milk to get your base! Another use for the leftover paste is to use it in a smoothie!
16 oz. nonfat milk (cow’s milk because it has 7x more protein and1/2 the fat compared to most nut milks!)
1 teaspoon pure maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla bean paste
1/2 teaspoon cracked black pepper (or more as desired)
- Place all ingredients into blender & mix for just 30 seconds
- Combine both liquids into a big glass pitcher
- Refrigerate for at least 30 mins to let the flavors steep and become more potent
- Pour milk over a cup of ice, top with freshly cracked black pepper to taste & enjoy!
P.S. the best reason to add black pepper to this drink is because it enhances the bioavailability of curcumin (the main component in turmeric). So basically, our body gets more benefit out of the consumption of turmeric by pairing it up with black pepper. YAY for synergism!
You can find ginger root at almost any market now-a-days.
Turmeric root may be harder to find – I get mine from sprouts (pic below), but I have also seen turmeric root at Whole Foods.