Golden Turmeric Milk from the Virtuous Tart Cookbook + a Giveaway!

Homemade almond turmeric milk with cinnamon, ginger and honey. Turn the leftover pulp into granola and it's sunshine in a bowl. Vegan + gluten free.“By nourishing your body with the right nutrients, your body will nourish you. It makes a lot of sense to count nutrients, not calories. If calorie controlled diets worked, we’d all be thin (and achingly dull.)” – Susan Jane White

If you’ve ever wanted to laugh your way through a recipe and give your body a nutritional slam dunk at the same time, then Susan Jane White is the lady for you. I was first introduced to Susan when she released her first book, The Extra Virgin Kitchen. I was living in France at the time, and we ordered a copy to keep in the library of cookbooks in the small cafe where I worked. Truth be told, she had my heart at tahini ice cream. In her second cookbook, The Virtous Tart, Susan shares sinful but saintly recipes for sweets, treats and snacks – and yes, there’s even a recipe for healthy halva. Every recipe is gluten, dairy and refined sugar free and the book is loaded with a tremendous amount of nutritional (fun) facts. What I love most about Susan’s books is her hilarious sense of humor and her ability to make everyone feel included in the world of health and wellness. She doesn’t dare sacrifice taste for nutrition, and proves that your really can have your cake and eat it too.

“Healthy food is all very well and good, but it’s got to taste great, right? Damn right! I love cooking for flavor, but cooking for the good of my body makes me giddy. It’s like dating a terribly tasty hunk, then finding out he’s rich too.” – Susan Jane White

It’s been a bit of a grey spring so far, so when I saw the recipe for the Golden Turmeric Milk I knew it was something that would bring a little bit more sunshine to these rainy days. It’s a simple blend of just a few ingredients, and the result is creamy and delicious – like liquid gold. I’m not one to waste, so I went ahead and took the dry pulp from the milk and turned it into a bright and crunchy granola. The two together will brighten the darkest of mornings.

GIVEAWAY – Enough about me, I want you to have a copy of this cookbook in your kitchen too! The kind people of Roost books have so generously offered to giveaway 5 copies of the Virtuous Tart Cookbook. To enter, simple leave a comment below and let me know your favorite way to use turmeric. Or if you’ve never used it, simply say hi. Giveaway open to CANADA and US residents only. Winner will be announced Tuesday, April 25. May your weekends be golden + bright.

Homemade almond turmeric milk with cinnamon, ginger and honey. Turn the leftover pulp into granola and it's sunshine in a bowl. Vegan + gluten free.Homemade almond turmeric milk with cinnamon, ginger and honey. Turn the leftover pulp into granola and it's sunshine in a bowl. Vegan + gluten free.Homemade almond turmeric milk with cinnamon, ginger and honey. Turn the leftover pulp into granola and it's sunshine in a bowl. Vegan + gluten free.Homemade almond turmeric milk with cinnamon, ginger and honey. Turn the leftover pulp into granola and it's sunshine in a bowl. Vegan + gluten free.Homemade almond turmeric milk with cinnamon, ginger and honey. Turn the leftover pulp into granola and it's sunshine in a bowl. Vegan + gluten free.Homemade almond turmeric milk with cinnamon, ginger and honey. Turn the leftover pulp into granola and it's sunshine in a bowl. Vegan + gluten free.Homemade almond turmeric milk with cinnamon, ginger and honey. Turn the leftover pulp into granola and it's sunshine in a bowl. Vegan + gluten free.Homemade almond turmeric milk with cinnamon, ginger and honey. Turn the leftover pulp into granola and it's sunshine in a bowl. Vegan + gluten free.


GOLDEN TURMERIC MILK + GRANOLA

Whenever I make homemade nut milk at home, I always try to come up with ways to use the leftover pulp. Granola is my go-to, and it becomes somewhat of a never ending circle; make milk, make granola, need more more milk for granola, need more granola for milk and so on. The granola recipe below is pretty adaptable to any leftover pulp, so if you make a lot of nut milk at home you could easily use this as a base. Here I stir the honey into the granola at the very end, I find you end up needed less honey for sweetness this way. But the milk alone is worth a try.

Don’t forget to leave a comment to enter in the Giveaway to win a copy of the Virtuous Tart Cookbook! Open to US and Canadian residents. Winners wills be chosen April 25th, be sure to leave an email so I can get in touch.

“A toast, to eternity.” – Susan Jane White

Makes 2 cups.

Ingredients

Milk

1 cup raw almonds
2 cups filtered water
Chunk fresh ginger (I used one the about half the size of my thumb, peeled and finely grated with a microplane, but if you don’t plan on making granola leave it whole and unpeeled)
1 tablespoon raw honey
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom (or 2 green cardamom pods)
1 nut milk bag or muslin cloth (or clean, unused panty hose sock!)

Granola

Pulp from 1 batch of Golden Turmeric Milk
2 3/4 cups rolled oats
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon lemon juice
Pinch salt
1 1/2 cups coconut flakes
1/4 cup raw honey

Instructions

Milk

Place the almond in a large bowl, cover with cold filtered water and soak them overnight or for 10-12 hours.

In the morning, rinse and drain the almonds. Add the soaked almonds to a powerful blender along with no more than 2 cups of filtered water and the remaining ingredients. Blend on high until foamy.

Wash your hands thoroughly before the next step to avoid spoiling the milk. Place nut milk bag or muslin cloth over a large bowl. Pour the contents of your blender into the cloth and strain it. A fabulous creamy milk will collect in the bowl underneath. Gently twist the top of the bag and use your hands to squeeze the milk into the bowl, which should take about 20 seconds.

Pour golden turmeric milk into a clean bottle. Keep sealed in the fridge for three days.


Granola

Preheat Oven to 325 F / 160 C

Add dry pulp from the turmeric milk and oats to large mixing bowl and stir to combine. Add in the melted coconut oil, vanilla, lemon juice and salt and stir until everything is well coated. Transfer mixture to a baking sheet lined with parchment and bake in the oven for 15 minutes, then toss the granola and rotate the pan to prevent burning. Add in the coconut then return to the oven for another 15 – 20 minutes or until light brown and crisp. Transfer granola back into a large mixing bowl, stir in the honey then return to the parchment lined baking sheet to cool and dry out. Once completely cooled store in a sealed container for 1 week.


Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

51 Comments

  • Reply
    Peggy Murphy
    April 20, 2017 at 8:37 am

    Hi Susan,
    How interesting. I had only used turmeric when making pickles. I would love to learn more about using it in other ways.

    • Reply
      Christine Bachinsky
      April 23, 2017 at 1:02 pm

      I love making tumeric lattes! I learned how to make them from Joyous Health. She’s an inspiring holistic nutritionist in Toronto, Canada. I love following her recipes! She’s taught me so much about nutrition. 😊

  • Reply
    Ruth
    April 20, 2017 at 8:42 am

    I hadn’t thought of using nut milk pulp in granola – brilliant! Turmeric… in golden milk inspired everything – chia pudding, Panna cotta and the bomb… ice cream!!

  • Reply
    Kennedy
    April 20, 2017 at 8:44 am

    I always use turmeric in lentil soup! I also add it when making lemon ginger tea. I love these new ideas! The granola sounds delightful.

  • Reply
    Lindsey
    April 20, 2017 at 8:54 am

    These photos are beautiful, Jodi! And using the pulp for granola is genius <3

  • Reply
    Rebecca @ Strength and Sunshine
    April 20, 2017 at 9:00 am

    I put turmeric in everything! From my morning porridge to my savory dinner bowls :) I go through bottles and bottles!

  • Reply
    Karlie
    April 20, 2017 at 9:06 am

    This cookbook sounds right up my alley :) Would love to check it out! xo

  • Reply
    Beth R.
    April 20, 2017 at 9:44 am

    This looks and sounds amazing! I know all about the benefits of turmeric and love the flavor, but I have yet to try golden milk! This will need to change!

  • Reply
    Natalia M
    April 20, 2017 at 9:55 am

    I have a few ways I like to use turmeric. First, it’s the best cure for headaches, so it’s my go to “medicine” to treat them. It’s incredible how effective it is. I have some family and friends who have suffered from migraines for years and couldn’t live without medication. Turmeric supplements have been life changing for them. Love the powers of mother nature!! I also love to make lemon turmeric tea, to sip on during cozy winter afternoons. I always add it to my curry and savory pumpkin dishes, and of course when making cheese sauce or vegan lemon bars to add that beautiful sunshine-y color.

  • Reply
    Laura
    April 20, 2017 at 10:03 am

    Turmeric tottys made with warm cashew cream, cinnamon, maple, coconut oil and lots of turmeric!! Perfect for grey days. When I lived in Ireland we used to get the weekend newspaper which featured Susan! She was a great inspiration for me. Lovely post Jodi :)

  • Reply
    CC
    April 20, 2017 at 10:33 am

    A true two-fer! I love finding ways to repurpose leftover pulp from making nut milk. Can’t wait to try!

  • Reply
    Karen
    April 20, 2017 at 10:41 am

    I’ve never used turmeric before but I’ve been wanting to try for years! I’d like to use it to make my Chia Puddings and oatmeal yellow and good for Instagram photo shoots!

  • Reply
    Katherine
    April 20, 2017 at 10:46 am

    I haven’t gotten too adventurous with turmeric – I use it in Indian dishes. This recipe looks really good though!

  • Reply
    Valentina | The Blue Bride
    April 20, 2017 at 11:31 am

    I enjoy my turmeric latte every night after dinner. I also add some black pepper in it since it’s synergetic with turmeric, improving its benefits so so much!

  • Reply
    Ashley
    April 20, 2017 at 11:39 am

    I love using turmeric when making my favorite superfood “eggnog”!! It’s also a must have for scrambled tofu!!

  • Reply
    Heather
    April 20, 2017 at 11:41 am

    I love tossing cauliflower with turmeric but also in deviled eggs. I haven’t mastered the latte/milk but would love to know the secret – it is an amazing spice not only for flavour but for health

  • Reply
    Anna
    April 20, 2017 at 11:51 am

    Hi Jodes! My fave way to use tumeric is to add it to basmati rice before cooking: it adds a beautiful glow to the plate and a nice zing to the rice :)

  • Reply
    Natasha
    April 20, 2017 at 12:39 pm

    I love using turmeric with my scrambled tofu! Gives it great color.

  • Reply
    Sonka67
    April 20, 2017 at 2:00 pm

    Hello ladies, follow both of you on Instagram , love Susan’s passion in her comments as she comes up with some cheery ones (marketing head fu$k is my fave). I use turmeric, fresh & ground in my smoothies, chia puddings, rice & pasta dishes, love the color and the flavor, awesome idea to use the pulp from the milk in granola, genius, definitely trying that…………….cheers

  • Reply
    Louise
    April 20, 2017 at 3:07 pm

    Mango and tumeric cheesecake! Nom nom NOM. It’s scrumdiddlyumptious. The turmeric nicely offsets the sweetness of the mango and gives it that pow pow πŸ’₯ effect!
    Would love ❀️ a SJW book for my goodness shelf!

  • Reply
    Bela
    April 20, 2017 at 4:03 pm

    I love turmeric in my dahls! And also when I make ginger, lemon and turmeric tea – it’s so good on the stomach and digestion!

  • Reply
    Meg Watkins
    April 20, 2017 at 4:39 pm

    Yes please please please!! My friend has this cookbook and I’ve been coveting it (and Susan) pretty hard since she showed it to me! I use powdered turmeric in soups and curries, and I’ve just started playing with fresh turmeric in juices which is fun! I’m excited to try golden milk…

  • Reply
    Sue
    April 20, 2017 at 5:39 pm

    I put tumeric powder in veggie capsules and take them every day to ensure my good health. I also make black pepper capsules because we need the pepper to help absorb the tumeric – 2x a day

  • Reply
    Ciara C
    April 20, 2017 at 5:48 pm

    I love turmeric with coconut milk and sweet potato to make a lovely mild curry πŸ˜€

  • Reply
    Cheryl English
    April 20, 2017 at 9:05 pm

    I look forward to my golden milk every evening. It is simply delicious and I always feel like I’m sleeping in a down of feathers.

  • Reply
    jacquie
    April 20, 2017 at 9:08 pm

    oh that granola looks so good. Is there something I can use instead of the nut pulp? I don’t have a blender so can’t make that and I’m not sure what the nut pulp is like so I don’t know what to substitute. Thanks.

    I don’t use turmeric though I should due to inflammation….

  • Reply
    Tamara M.
    April 21, 2017 at 12:13 am

    i loveeee throwing some turmeric magic into a citrus smoothie !! i gotta try that golden milk recipe, it looks deliiiiiicious !

  • Reply
    Sarah Moncks
    April 21, 2017 at 1:25 am

    This looks delicious! I have been drinking turmeric lattes so I can’t wait to give this recipe from scratch a try!

  • Reply
    Kris
    April 21, 2017 at 4:24 am

    This book looks great! I feel like I can’t live without turmeric in daal or curries. One of my favourite recipes from the past 6 months is Julia Turshen’s coconut lentils. I left out the turmeric by accident once and they weren’t the same.

  • Reply
    Shelley
    April 21, 2017 at 7:49 am

    Jode! These photos are totally stunning! Love the golden yellow hue through it all, and totally genius to reuse the pulp. Nailed it!

  • Reply
    Rose C
    April 21, 2017 at 8:53 am

    I need more tumeric in my life. I use it when I make stock or soups.

  • Reply
    Heather
    April 21, 2017 at 9:17 am

    Love Sarah’s videos — hilarious — and presume her book of incredible recipes matches that on-screen wit! I often add a sprinkle of turmeric to anything with dark chocolate for a spicy contrast, but also dig it in a banana smoothie with cardamom, tahini and rosewater. Thanks, and cheers!

  • Reply
    Jesse Johnston-hill
    April 21, 2017 at 10:33 am

    I love using turmeric in dips to add colour and I love adding it to elixirs when I’m feeling on the edge of a cold! Would love this cookbook!

  • Reply
    Sarah
    April 21, 2017 at 11:34 am

    I love using turmeric in a simple tahini dressing with just tahini, lemon juice and turmeric. But this recipe looks amazing!

  • Reply
    Yaarit Grinbaum
    April 21, 2017 at 11:49 am

    I’m using it in a soups.

  • Reply
    Christine
    April 22, 2017 at 12:11 am

    I love juicing with turmeric.

  • Reply
    Maya | Spice + Sprout
    April 22, 2017 at 10:58 am

    Hm! So many amazing ways to use it, but I really love making tea with fresh ginger, turmeric, black pepper, lemon juice, and honey <3

  • Reply
    Lisa
    April 22, 2017 at 7:19 pm

    I LOVE it! Use it in soups and stews. I’m lucky as I can buy the root fresh :) I grow some in the garden too, but my dogs always get to it before me- that and the strawberries!! I am so happy to find a recipe for nut milk and what to do with the left overs- I have never made my own ’cause I couldn’t justify the waste- now I get granola instead- genius!!

  • Reply
    Sophie MacKenzie
    April 22, 2017 at 8:31 pm

    Oh my word, Jodi!!! These photos are pure brilliance. So much love for this recipe and post <3

  • Reply
    Michelle Lovlie
    April 23, 2017 at 10:45 am

    I take turmeric as a supplement. Love this recipe!

  • Reply
    Elizabeth
    April 23, 2017 at 11:04 am

    When I lived in England my housemate from Spain would always refer to turmeric as ‘color’ (because he didn’t know the English translation). I have adopted this name for turmeric and use it to add bright pops of golden color to foods and drinks! I especially love it in hot water with lemon, honey and ginger :)

  • Reply
    Melissa Seka
    April 23, 2017 at 11:05 am

    I’ve used it to make Fire Cider.

  • Reply
    Jo
    April 23, 2017 at 11:10 am

    Ooh my gosh I love her blog! I’ve made her miso caramel sooo many times. And my favorite way to use turmeric would be in curries. I throw it into the food processor when I’m making hummus as well!

  • Reply
    Sarah
    April 23, 2017 at 12:17 pm

    I like using turmeric in carrot or acorn squash soup to add a depth of flavor.

  • Reply
    Christine Bachinsky
    April 23, 2017 at 1:02 pm

    I love making tumeric lattes! I learned how to make them from Joyous Health. She’s an inspiring holistic nutritionist in Toronto, Canada. I love following her recipes! She’s taught me so much about nutrition. 😊

  • Reply
    Orla
    April 23, 2017 at 1:56 pm

    I’ve only used it in curries so far

  • Reply
    Samantha
    April 23, 2017 at 3:42 pm

    I’ve never used tumeric before, but lately I’ve been seeing it used so many different ways by so many people. It’s about time that I try it out!

  • Reply
    Rebecca
    April 23, 2017 at 4:51 pm

    I love turmeric, but my favorite will probably always be in some sort of curry-ish dish with rice.

  • Reply
    Madeleine
    April 23, 2017 at 7:38 pm

    Interesting! I love turmeric~

  • Reply
    Jane Cessford
    April 24, 2017 at 8:52 am

    My favourite way to use turmeric is in a lentil dahl. :D

  • Reply
    Laine
    April 24, 2017 at 6:51 pm

    Aside from golden milk ( with home -made cashew milk) I love using turmeric in hummus! I also add blackbpepper, garlic- flax oil, ginger, tahini and lemon juice to soaked chickpeas . Delicious!

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