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Background info: Although raw milk consumption is still contested, this nutrient-dense food has been a part of our human story since the Neolithic Revolution, and it continues to be a vital food source for many cultures around the world (such as the Maasai nation). Along with providing healthy fats and digestive enzymes, raw, grass-fed milk also contains high levels of tryptophan, which is required for production of melatonin (our sleep-regulation hormone).
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Many people enjoy a cup of warm cocoa before retiring during the chilly months, but the caffeine in cocoa has the potential to disrupt sleep. Also, overheating the milk will destroy the beneficial bacteria and enzymes and render it “dead” and therefore less digestible, which may also create sleep disturbance. My solution is to substitute fresh ginger for the cocoa and never let the milk temperature rise above 118° F.
- 1 cup raw milk
- 1 piece of fresh ginger, peeled and grated
- ¼ cup raw cream
- ¼ teaspoon real vanilla
- ½ teaspoon raw honey
Place grated ginger in a tea ball and set inside a small sauce pan. Pour cream into a small bowl, add vanilla and honey, and beat with a wire whisk or an electric mixer until whipped. Warm milk in the sauce pan with the ginger over very low heat, being careful not to let it rise above 118° F (you’ll know when you’re approaching this temperature when you can no longer hold your finger in the milk). Pour the warm milk into the mug and top with the whipped cream. Nighty night!
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2011 | Volume 35, Number 1
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