Golden turmeric ginger milk

I had a friend recently ask me about turmeric milk.Not being in my repertoire, I thought it sounded interesting and only imagined how it would stain my nut bag. Well, for starters I learned you don’t strain it. Although my champion juicer has a permanent yellow hue. This one is for you Becky!

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A lot of recipes call for powdered turmeric and/or ginger or often will have you grate it/chop it and simmer it and then strain it. But I have been juicing fresh turmeric over the past year and decided to juice it and fresh ginger. These amounts are what I used and honestly I think it’s to your personal taste. I like it heavier on the turmeric.

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 And because this is sort of a wee post, I decided to put some time and fun into fonts and such. I’ve dabbled in the past but haven’t used them it a while.

I juiced the roots and put about 1/2 cup water slowly through the juicer and made enough for about four 8oz cups. It didn’t feel like a horrible thing to do to my champion and god knows I wanted to get every last drop out of there.  It’s not the easy route but damn it’s good. And this stuff is concentrated.

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I used my house made vanilla almond milk for the base. But you can use your preferred milk as a base. I even topped it with a little raw cream. I’m a born-again raw milk lover. Note on my almond milk- I’ve been switching out a few dates for the coconut sugar

Vanilla almond milk homemadeThe reason we are adding a teaspoon of coconut oil is the fat will help with the absorption of the curcumin in the turmeric. My go to coconut oil is Nutiva organic virgin coconut oil.

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This is the substance giving us the anti-inflammatory properties. From the ginger, more anti-inflammatory benefits as well as gastro-intestinal benefits. Please see here for details on ginger and here for details on turmeric.

And last but not least the honey. I’m on for raw- no surprise there. And I wasn’t shy with it. I made two cups at a time for Ollie and I and used a ginormous tablespoon. Start with 1-2 tsp and take it to your liking.

I think we all know ginger is good for us but I’ll also add this handy chart from Organicfacts.netgingerAnd you probably want a visual for turmeric if you don’t feel like clicking to read details. I like charts myself. This one from shareayurveda.com

micracle-of-tumeric

 And very very last thing- if you have one of those little frothers- use it. Just gives it that light airy texture:)

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cider press 2014 & cider glazed pork roast

That time of the year again…

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Another lovely fall apple pressing, year 2014! Ollie, excited about his first pressing EVER was raring to go. That’s my guy.

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He made about 50 trips back and forth with the barrels of peelings to the pile we set up for the deer (photo from last year). What a champ.cider pressing 2014@ wendyellenthomas.com

And my beautiful mermaid also got down to business.

cider pressing 2014@ wendyellenthomas.comWe started picking apples a few days beforehand- We have highly sophisticated techniques.

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I get better each year with set up-

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Here’s the lot we did- with still loads more on the trees.

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Can’t say these guys were much help with picking…

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Especially when knocking over the wheelbarrow and forcing me to fight for each apple. They like to just take a nibble off each and move on.

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And so we begin…

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The beautiful day prompted shorts and t-shirts- our group got bigger…

cider pressing 2014-13Our youngest helper- ho hum.

cider pressing 2014-10I love it when our neighbors pull up totally ready to rock it-

cider pressing 2014 @ wendyellenthomas.comno messin’ around with these guys!

cider pressing 2014-19Our neighbors -who happen to be two adorable brothers. Thanks guys!

cider pressing 2014-17cider pressing 2014-16We all worked hard

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and pressed about 70 gallons 🙂 I promise I did more than take photos!

cider pressing 2014-15If I were a bee this is how I’d want to go-

cider pressing 2014-18In the evening, we celebrated the bounty drinking cider and using it for the pork roast. I started by reducing fresh cider.

cider glazed pork_-3The roast was searedcider glazed pork_Covered in remaining garden veggies and apples that had been seared in the same pan following the pork loin. I drizzed the glaze over it and sprinkled with fresh minced rosemarycider glazed pork_-4Cooked at 400 for only about 30 minutes till the internal temp reached 140°- we like it pink. Tack on sides of spaghetti squash and kale…cider glazed pork_-5Et bon voila… harvest dinner. yum.

cider glazed pork_-6PS- Take your juices from the pork roast and whisk into the reduced cider. Add a 1/2-1tsp to your liking of dijon mustard. This just takes it to the next level.

Cheers and happy fall!

juicing… meat eaters fear not!

Juicing 1-2014-19I don’t know why I say that except that many of the meat eaters just might turn their heads the other way. Myself included. It’s not an either/or. I love meat. And I’ve been absolutely content for a couple weeks to do without it. With the door closing on the holiday over-indulgence, I was more than ready to regain a little control over my eating. I’ve loved juicing over the years but have never honestly gone more than one day without solid food.

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