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Vegan Golden Milk

Serves 2 / Ready in 15 minutes


    Vegan Golden Milk

    No time to stand in line for your soy vanilla latte? Go one better for your health with a warm cup of golden milk. Golden milk is an Ayurvedic beverage made with turmeric powder. Curcumin, an active compound in turmeric, has anti-inflammatory and antioxidant properties.


    Piperine, a component of black pepper, increases curcumin’s availability in the body (so it can do its good work). That’s why there’s a pinch of pepper in this drink.


    Vegan Golden Milk


    • 1 Tbsp coconut oil
    • 1 tsp turmeric powder
    • 2 cups nondairy milk
    • 2 Tbsp maple syrup
    • Pinch of black pepper


    Per serving:

    • calories260
    • protein8g
    • fat15g
    • carbs27g
      • sugar25g
      • fiber0g
    • sodium100mg



    In small saucepan, melt coconut oil over medium heat. Add turmeric powder and stir gently. Slowly add milk and stir to combine. Whisk and bring to a low simmer. Let simmer for 5 to 10 minutes. Add maple syrup, stirring to combine.


    Alternatively, steam milk with an espresso machine. Pour over heated coconut oil with turmeric, using a spoon to hold back the foam. Stir in maple syrup, then spoon milk foam overtop. Dust with a little extra turmeric.


    Before serving, add pinch of black pepper.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.