By: Amadea Morningstar RPP, RPE
MAGIC YAM KHIR TO LIGHT YOUR WAY TOWARD SPRING
This golden looking elixir might feel equally radiant in your belly.
MAGIC YAM KHIR
Time: 25 – 30 minutes
Makes 4 (1 cup) or 8 (1/2 cup) servings
Pinch of saffron (optional)
1 Tablespoon milk (almond or other)
2 Tablespoons ghee or organic coconut butter
1 small to medium yam (I use Jewel or Garnet, whichever is more colorful inside)
4 cups milk (almond or other)
1 inch fresh ginger (1 teaspoon grated)
1 inch fresh turmeric (1 teaspoon grated) or 1 teaspoon ground turmeric
1/8 teaspoon ground cardamom or cinnamon
1 – 2 Tablespoons organic coconut sugar
If you use the saffron, soak it with the 1 Tablespoon milk in a cup for 10 minutes. Prep the yam: wash and peel it. Grate it finely; you need 1 cup finely grated yam. With the same grater, finely grate the ginger and fresh turmeric; you’ll have 1 teaspoon of each.
In a heavy high-sided skillet over medium heat, melt the coconut butter or ghee. Add the ginger, turmeric and spice and stir briefly, until aromatic. Add the grated yam and stir with a wooden spoon until it “wilts”, a minute or two. Stir the milk slowly into the spiced yam mixture; add the saffron and sugar. Turn up heat to medium high to bring the brew to a boil; stir the bottom to keep the yam from sticking. Lower heat a little to simmer the yams and milk “at a gentle boil” for about 5 minutes. Remove from the heat and cover until you serve it. Ladle into pretty cups; serve.
Effects: calms Vata and Pitta. A pinch of dry ginger makes this ok for Kapha as a treat.
This drink supports: with ghee, every dhatu, and ojas. It nourishes most deeply. With coconut, plasma, nerves, immunity and ojas.
Notes: Thanks to Usha and Dr. Lad’s great cookbook, Ayurvedic Cooking for Self Healing for inspiration on this one. Cynthia Bancale’s GOLDEN MILK in this cookbook (Easy Healing Drinks from the Wisdom of Ayurveda) also creatively stimulated me.
This recipe is used with permission from Easy Healing Drinks from the Wisdom of Ayurveda. LINK BELOW
Photo thanks to Renee Lynn