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Warming Golden Milk

Calla In Motion

Warming Golden Milk

Lindsey Calla

Yay!  This isn't another Fall post about something pumpkin spiced!  It's finally cooled down in New Orleans.  The hot, humid air that was killing my productivity has lifted and I feel like a new person!  Mostly because I can walk around in a sweater and wear socks in the house and be all cozy.  Nothing beats that!  It's also a reminder of the seasons switching and I like to add things back into my routine that feel very grounding.  I have excess Vata which means I'm really sensitive to cold, dry air, which makes fall an interesting transition for me.  It's a really important time for me to make sure I drink a lot of warming tea, eat warm, hearty foods and find things that settle down that airy disposition that makes me restless when out of balance.  In Ayurveda, golden milk is a staple and it's also unique because it balances all three doshas making it a great choice for anyone to add into a routine.  I'm obsessed with the calmness it brings when I make it and this cooler air has inspired me to bring it back into my routine, especially at night before bed.   Turmeric is a fantastic anti-inflammatory and I've been making extra to help my fiancé who struggles with psoriasis.  *On that note, if anyone has any other remedies for that please let us know!

The paste is really simple to make.


  • Ground turmeric
  • Ground black pepper
  • Cardamom pods
  • Dried edible Rose petals (I like using Spice Society but I think they stopped making them!)
  • Milk (whichever milk you choose is fine!  I use almond but coconut is also fantastic as is just regular old milk)
  • Honey

To make the paste:

In a saucepan, stir in a 1/4 cup of ground turmeric to 1/4 cup of water on medium heat.  Add in 3 cinnamon sticks, 3 cardamom pods (open the pods and crush the seeds before with a rolling pin to bring out the flavor), about a teaspoon of black pepper, a pinch of edible rose petals.  I'm using rose because it has a really high-vibration and great energy.   Black pepper is key here because it aids the body's absorption of turmeric. 

Bring the mixture to a boil, then lower to low/medium heat and stir occasionally.  The paste usually forms after about 8-10 minutes so be patient.  If the mixture isn't thickening then add more turmeric, if the paste is too dry, add more water.  It's not an exact science, but you do want the mixture to start getting thick.  Once the mixture does start to show signs of thickening I strain out the debris.  

Let the paste cool and store it in a jar in the fridge.  When you're ready to use it, all you need is a small teaspoon size of turmeric and a nice teaspoon of honey added to milk in a separate sauce pan heated until hot enough to drink.  You can add more or less to the milk depending on the strength of the flavor that you like.  When you first stir it in you can see the color come out and that usually is a good indication of how strong it will be.  The turmeric paste will 100% dye anything it touches so be careful!

oh, and enjoy!