Enjoy the amazing anti-inflammatory health benefits of turmeric in this high protein, easy-to-make anti-inflammatory, dairy-free Turmeric Golden Milk Yogurt Bowl that is naturally gluten-free and vegan friendly.
The Rise of Golden Milk
Turmeric is considered to be a super-food powder and it is super trendy in the health and wellness space right now, which is great for me and you! That means there are more and more delicious recipes popping up with this vibrant spice, like my tasty Turmeric Golden Milk Yogurt Bowl.
The newly popular recipe, Golden Milk, is made with a combination of warm coconut milk and a combination of spices including turmeric and cinnamon or ginger.
But Golden Milk Tea is nothing new, it has actually been around for thousands of years. Used for centuries in the practice of Ayurvedic medicine, this combination is just starting to regain popularity in today’s mainstream media.
The vibrant yellow color that turmeric brings to a recipe is no doubt gorgeous, but if you’re not a foodie, you may be wondering, what the heck is turmeric?
Turmeric – The Hot New Superfood
Turmeric is a spice that originates from the rhizome of the turmeric plant, which is typically consumed once it has been dried and ground into a powdered form. This spicy has an vibrant, earthy flavor with a bright orange color.
Turmeric has been touted as one of the most powerful medicinal plants on the planet today, specifically when it comes to its anti-inflammatory health benefits.
Thankfully, you can purchase ground turmeric from just about any grocery or health food store and it is typically found right in the spice section.
I love turmeric and the amazing health benefits that it can provide.
For a more in-depth look at the health benefits of turmeric, check out this article that explores the health benefits along with a few different ways you can use it in every day cooking.
Learn More: The Health Benefits of Turmeric + How to Use It
Turmeric Golden Milk Yogurt Bowl
I am very particular about my breakfasts in the morning. I like it to be made the night before, and it must be high in protein in order to keep me full until lunch time.
But it also must be delicious.
Of course, I am busy working mom, and truthfully breakfast doesn’t always get made the night before.
But I do always keep a large container of plain non-dairy homemade coconut milk yogurt in the fridge that I can use for just about anything from breakfast to dinner.
Oftentimes I just put a cup of yogurt into a to-go container and mix in whatever ingredients I want, depending on what I have on hand.
The key is knowing which ingredients pair well together in order to create a concoction that you love.
After a few weeks, I had this recipe nailed down and perfection was created.
I used to love taking this breakfast to work with me at the hospital. It is easy to prepare, it is more than satisfying with 24 grams of protein, and it kept me full until my lunch break.
Plus, the vibrant yellow color is always a friendly conversation starter.
- 2 cups dairy-free coconut milk yogurt
- 1 tablespoon chia seeds
- 1 teaspoon maple syrup, or sweetener of choice
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coconut extract
- Optional Toppings
- 1 cup fresh or frozen berries, blueberries, blackberries, raspberries
- 1 teaspoon shredded coconut flakes
- In a large bowl, mix all ingredients together well.
To make this recipe AIP-friendly, omit the chia seeds and coconut extract.
*Note, the longer you let the recipe sit, the more vibrant the yellow color will become.
Nutrition Information:Yield: 1 Serving Size: cup
Amount Per Serving: Calories: 170 Cholesterol: 10mg Sodium: 80mg Carbohydrates: 12g Fiber: 3g Sugar: 7g Protein: 24g