I am a Maker + Golden Milk

I am a maker through and through. I have been ever since I can remember. I love projects. I really love problem solving and seeing things through to their completion. I don’t feel a sense of preciousness with things that I have made. Actually I don’t really feel that way about much. I’m fairly practical and value design and usefulness equally.

I have wanted to be almost every kind of maker. I remember learning about blacksmithing when I was in 2nd grade and thinking ‘that seems fun.’ Apothecary, sewing, cooking, programming, designing, embroidery, jewelry, soap, candle, print and book making… the list could go on and on.

When I had my store I think I just opened it so that I could have my hands on all this stuff and have a platform for selling my stuff. It was fun. Sometimes I miss it, but I don’t miss being in the store for hours on end. If I’m anything I am rebellious.

I think that rebellion is part of what attracted me to creating. I can do it myself attitude has been there since day one. It’s actually only when I doubt that I can do it myself that I get myself into trouble.

I’m sorting through my passions. I can’t wait to see what floats to the top next.

Turmeric

Turmeric is one of the best anti-inflammatory, anti-aging, super awesome, super foods out there. So the more you incorporate it in your diet the better. Plus I love the way it tastes.

It’s a rhizome like ginger. In order for your turmeric’s active ingredient curcumin to make it through your stomach intact it needs to be gently heated and combined with some fat.

Turmeric Paste

¼ cup turmeric powder
½-1 cup filtered water

Add the turmeric and water in a small saucepan. Whisk together for a few minutes over medium heat, stirring constantly. Try not to let the paste get too dry. Add more water if necessary.

Cool paste and put in a glass jar in your refrigerator. It will keep for several weeks.

Golden Milk

1 t – 1 T of turmeric paste
1 – 1 ½ cups of hot milk (animal or plant based)
Honey or maple syrup to taste
a bit of black pepper
½ t of ghee or coconut oil*
1 t of fresh ginger*
pinch of cayenne*

Combine all ingredients together. Serve warm.

*all optional – I don’t add oil if I’m using full fat coconut milk or cow’s milk. If I use almond/hazelnut I do.

If you make this or come up with any other combos that you love, let me know. My first post on turmeric elixir is here.