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During my recent stay in Santa Teresa, I was fortunate to participate in a two-hour cooking workshop led by Chef Barbara Dewhurs, the owner of Chop It Holy Cow Burger, and hosted by Joanne Gerrard Young, a Master Raw Food Chef and the brains behind The Healing Cuisine. These entrepreneurial women are honestly two of the most inspiring people I’ve met this past year since I entered the mostly raw health jungle. They are examples of individuals following and living their art and passion with an energy that was contagious.
The workshop was centered around an Indian theme to ‘Heal Your Gut & Kick Candida’s Butt,’ an informative cooking workshop on “leaky gut,” a condition in which cells in the gut react to foods, chemicals and toxins in such a way that cause the bonds in our intestinal lining to break apart. When this happens, particles of food slide into your bloodstream, triggering an immune response, causing food sensitivities and inflammation.
The menu included: Fresh Almond Golden Milk, Pureed Garbanzo Soup with Sea Bacon, Fresh Coconut milk Curried Veggies with Almond Flour Naan Bread, Sprouted Lentil Dahl with Cumin Roasted Cauliflower & Creamy Limon Creamsicle Dessert Smoothie. (Read about my experience: The Healing Cuisine: Cooking With Intention)
I walked away with a greater understanding of food as a whole. Eating healthy is one thing, but when you’re eating with the right intentions and of foods made with love it makes a world of difference. Joanne and Barb show this first hand in the food they prepare. The food was outrageous – so fresh, vibrant and full of flavor. Joanne is so knowledgeable and passionate about clean, healthy living. I know that I’ll have to return to Santa Teresa before I depart in April, and participate in one of Joanne’s retreats. My time here was a very special one.
I leave you with this wonderful recipe: Golden Milk.
Creamy, faintly sweet and fragrant with the potent flavors of ginger and turmeric, Golden Milk is a deeply nourishing drink, warming and perfect for winter afternoons. Give yourself a little cup of this gentle cleanse every day together with a sensational side of rocking visualization and a moment of gratitude.
WHAT YOU’LL NEED
1 cup raw almonds, soaked overnight
7 cups water
1 1-inch knob fresh turmeric
1 1/2-inch knob fresh ginger
1 tablespoon ground cinnamon
Raw, unfiltered honey or stevia, to taste
WHAT YOU’LL NEED TO KNOW
Soak the almonds overnight or up to 2 days. Drain and rinse the almonds. Combine the almonds and water in a blender. Blend at the highest speed for 2 minutes. Strain the almonds using a layered cheesecloth or a coffee sock. Press all the almond milk from the almond meal. Sweeten to taste with raw, unfiltered honey or stevia, if desired.
Add to blender almond milk, turmeric, ginger and cinnamon and blend for two minutes.
Refrigerate almond milk. It will stay fresh in an air-tight container for up to 3 days.
WHAT YOU’LL LOVE ABOUT THIS RECIPE
Turmeric and ginger have been used for thousands of years by many cultures for its potent anti-oxidant and anti-inflammatory properties.
A special thank you to Joanne and Glenda at The Healing Cuisine for hosting me. As always, all opinions are my own.
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.