From Dr. Marda and Rita Keller

GOLDEN MILK

Recipe:

1. Boil milk and water 1:1 (ca. 150 – 200 ml)
2. Add 1 full tsp of the Golden Milk paste
3. Add ½ tsp ghee and stir it
4. At last add 1 or 2 pinch of freshly ground black pepper. (See also paste below.)
5. Have it once or twice per day according to your personal demand. If you cannot tolerate cow milk have soy milk o.s.e.
6. Drink the milk separate from the meals (min. 1 hour before or after)

Daily preparation of the milk:

1. Boil milk and water 1:1 (ca. 150 – 200 ml) and add
2. 1 – 2 cm ginger, freshly ground, boil it for a short time (ca. 30 seconds) with the milk (see also paste)

Add:

3. 1 tsp curcuma/turmeric
4. ½ tsp cinnamom
5. ½ tsp cardamom
6. Some Linseed oil (1 tsp ) or some Ghee
7. 1 pinch of freshly ground black pepper.

PASTE on stock

1. 100  gramm ginger (Bio)
2. 700  ml water
3. 300Gramm curcuma/turmeric Bio (ground or freshly grated Bio
4. 4 tsp cinnamom, ground
5. 4 tsp freshly ground black pepper
6. 4 tsp cardamom (ground)
7. 3 tbsp coconut oil/linseed oil
8. 3 tbsp maple syrup /Manuka honey

You might also add nutmeg.

Since the paste will fill 3 x 200 ml glasses. You might even e.g. double the quantity of the spices.

preparation:

• Brush the ginger and rinse it.Dry it and finely grate it with the skin.
• Boil the ginger in 700 ml water, take off the stove. Ingwer in
• Add curcuma, cinnamom, pepper and cardamom and stir it well until you have a smooth paste. Mix in linseed oil/coconut oil and maple syrup/Manuka honey.
• Fill the paste in clean glasses with a screw cap and close them immediately. You can store it 2 – 3 weeks in the fridge.

Use/enjoy

Mix 100 ml oat-, almond-, soy- or cowmilk with 100 ml (same quantity) water
Bring briefly to a boil.
Stir 1 full tsp of the paste into it and add if you like ½ tsp of ghee. You can enhance the effect of curcuma if you add freshly ground black pepper before you drink it.

The effects of Curcuma

Curcumin has anti-inflammatory properties, etc.. see also Internet e.g. University Hohenheim

Stay Healthy!  

Rita Keller and Dr. Ghanashyam Marda 

If your stomach is weak

1. Before your meal have 1 slice of ginger, put some salt and a few drops of lime/lemon and chew it thoroughly.
2. You can also have ½ to 1 tsp of Asafoetida Compound (Samdosha) and have it immediately before your meal with a little bit of warm water.

In these days soups are highly redommendable. They are easy to digest especially in the evening

When preparing soups Dr. Marda recommends to use: garlic, ginger, coriander (seeds), dried radish, ajwan (celery seeds) cumin, asafoetida (hing), stone salt and curcuma/turmeric, (apart from other ingredients).
At the end, when the cooking process is done you should add some lime/lemon juice
Base can be: lentils: green, brown, red; mung beans
Also soups made from vegetables like celery, asparagus, etc.made according to the same principles are good.

Rita’s Recipe for Lentil/Mung Dal – (soup)

2 cups (ca. 250 g) lentils or mung wash and soak it for 4 hours
Pour off the water and cook the lentils/mung in 2 l of fresh water.
As soon as the lentils/ or mung cook (you might have to take  add 1 tbsp of Ghee and 1 tbsp of curcuma and continue cooking for another 30 minutes (red lentils shorter).

In a wok/pot

Heat 1 – 2 tbsp sesame oil/ghee und 1 tsp of black or yellow mustard seeds until fry the mustard seeds until they break and pop up

Add:
fresh ginger: 2 cm finely chopped,
1 tsp of each
Cumin, fennel (bitter), coriander, celery seeds (ajwan) and fry them
Finely Chop 2 – 3 toes of garlic and 1 small onion and add them, reduce the heat not to burn them. When garlic and onion get soft add:

1 tsp of each curcuma/tumeric, asafoetida (hing) and stone salt (white or black) and simmer it.

After further 5 min. add the cooked lentils/green mung beans Mix it and cook it on low flame for another 5 – 10 minutes.

At the very end – before you serve the soup, add lime/lemon juice.

Vegetables, that might be added after curcuma/turmeric and stone salt have been added:

Celery, celery stalks, fine cut/sliced

Spinach, goutweed, mangold/chard, dandelion leaves, green asparagus, etc. fine chopped

…

I personally like to add the extra vegetables after 30 minutes of having cooking the dal. I add and mix it well and give another time of 5 – 10 minutes (according to the veg).
My next step is then to add the fried/tempered seeds/spices to the soup.
I serve the soup with lime/lemon juice and chopped coriander leave/parsley…

Enjoy!