Skip to main content

Golden Root Milk #FoodNFlix


For the second Food'N'Flix of 2017, Katharina of Pretty Cake Machine asked us to watch, or rewatch, Pan's Labyrinth.* You can read Katharina's invitation: here.

Katharina wrote: "In terms of food, Pan’s Labyrinth is rich with inspiration. Food is a massive source of symbolism throughout the film, and I hope you all can enjoy your viewing and come away wanting to cook something amazing."

On the Screen...
This was the first time I have watched Pan's Labyrinth, a dark fantasy film by Guillermo del Toro. Set in 1944 Spain, Ofelia has arrived at a remote military outpost in an old mill overseen by her sadistic new stepfather. Her mother is far-along in her pregnancy and mostly bedridden.

Fantasy and reality blur when Ofelia discovers a labyrinth and meets a faun who challenges her to save herself and her mother. Conflicts abound. Ofelia versus her stepfather. The rebels versus the army. Good versus evil. I won't say too much more about the plot. The film is visually arresting albeit on the dark side.


While there were several things that I almost made - rabbit stew, something with pomegranates and currants - I found myself inspired by the mandrake root the faun gives to Ofelia to hide under her mother's bed and feed with two drops of blood everyday. The mandrake root looks like a creepy baby. I dug through a bin of fresh turmeric until I found the one I wanted. People at the market probably thought I was off my rocker!

In My Mug...

I have long been a fan of golden milk, a traditional Ayurvedic recipe made with turmeric mixed with different spices. Some versions include black pepper, others cardamom. Some are sweetened with honey, others with dates. But I've always bought a mixture...and they're pricey. This movie inspired me to make my own. I drew from several different recipes, but wanted to include some fresh turmeric and ginger as they reminded me of Ofelia's mandrake baby.

The paste will keep for two weeks. To make the milk, whisk equal parks golden root paste and a sweetener into warm milk.

Ingredients

Golden Root Paste

  • 1/3 C turmeric powder
  • 5 T organic coconut oil
  • 1" knob fresh ginger, peeled and freshly grated
  • 1/2" knob fresh turmeric, peeled and freshly grated
  • 3/4 C water
  • 1 cinnamon stick


Golden Root Milk makes one cup

  • 1 C milk (feel free to substitute with nut milk if you are dairy-free)
  • 1 t turmeric paste
  • 1 t honey (I used a turmeric honey)
  • 1 cinnamon stick for garnish
Procedure

Golden Root Paste
Place all of the ingredients in a medium saucepan. Heat until the coconut oil is melted. Whisk until smooth. Remove from heat and take out the cinnamon stick. Transfer to a glass jar with a lid and store in the refrigerator. 


Golden Root Milk 
Gently warm milk in a saucepan. Whisk in turmeric paste and honey until well-combined. Pour into a mug and garnish with a cinnamon stick. Serve immediately.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Comments

  1. Oh man, the mandrake root scene is one of my favorites, I was hoping somebody would use it as inspiration. Love that you took the root route (LOL!) with your golden root milk - plus, it's super healing!

    ReplyDelete
    Replies
    1. Thanks, Heather. Yes, I knew I wanted to do something with that "mandrake."

      Delete
  2. I watched this movie for the first time as well. The mandrake root was very intriguing and I love how you segued into the turmeric and ginger root from that. Very creative.

    ReplyDelete
  3. You found a creepy bug-like root! This could also represent the warm milk that Mercedes brings to Ofelia. Great post!

    ReplyDelete
    Replies
    1. Thanks, Debra. I didn't make that connection! Nice.

      Delete
  4. I love how this combines the mandrake root with the hot honeyed milk Mercedes offers. It's also visually stunning! It sounds so earthy and comforting.

    ReplyDelete
  5. That root scene freaks me out! I can't wait to try this. I may use stevia as the sweetner, since I am trying to go sugar free.

    ReplyDelete
  6. Yay anothe rone inspired by the mandrake! And funny enough I did a Golden Root Paste and Milk post too about amonth ago, great stuff.

    ReplyDelete
  7. Ooohh! What a creative recipe! I've only just started seeing recipes for turmeric milk, but have yet to try it!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce