Today the Sunday Funday bloggers are celebrating the Mid-Autumn Festival.
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Thanks to Stacy for hosting this week.
Stacy wrote: "Mid-Autumn Festival is held on the 15th day of the 8th month of the lunisolar calendar with a full moon at night, corresponding to mid-September to early October of the Gregorian calendar. This year, Mid-Autumn Festival is Friday, September 29, 2023. Share a recipe celebrating Autumn." Here's the line-up...
Creamy Cucumber Pasta Salad by Amy's Cooking Adventures
Fresh Fig Salad by A Day in the Life on the Farm
Golden Moon Milk by Culinary Cam (you're here)
Instant Pot Pumpkin Sambar by Cook with Renu
Keto Chilled Cucumber & Avocado Soup by Sneha's Recipe
Smashed Potatoes by Karen's Kitchen Stories
Warm Root Salad with Pomegranate Molasses Dressing by Food Lust People Love
Moon Milk
The Mid-Autumn Festival - also known as the Moon Festival or Mooncake Festival - is a traditional festival celebrated in Chinese culture. But there are similar festivals are celebrated in Japan (Tsukimi), Korea (Chuseok), Vietnam (Tết Trung Thu), and other countries throughout East and Southeast Asia. I decided to share my recipe for moon milk...I haven't been able to locate my mooncake mold this week.
If you are unfamiliar with moon milk, it's a warmed milk drink that can be used to ease occasional sleeplessness. I have also read that when cows are milked at night, their milk contains higher levels of two compounds that help with rest and relaxation: tryptophan and melatonin. Okay, I haven't verified that. But it looks good, right? You can also make this with dairy-free milk.
Spices such as turmeric, cinnamon, nutmeg, ginger, and cardamom have a warming quality that helps to relax the nervous system. So, this golden milk makes it well-suited for bedtime and relaxation.
Ingredients
Golden Root Paste makes approximately 1 cup paste
1/3 cup turmeric powder
5 Tablespoons organic coconut oil
1" knob fresh ginger, peeled and freshly grated
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
3/4 cup water
1 to 2 cinnamon sticks
Golden Moon Milk makes one serving
1 cup milk (feel free to substitute with nut or oat milk if you are dairy-free)
1 teaspoon turmeric paste
1 teaspoon honey or your preferred sweetener
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 sticks. Transfer to a glass jar with a lid and store in the refrigerator.
Note: the paste should be stored in the refrigerator and used within two weeks.
Golden Moon 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.
And here's a bonus for you in the moon theme...
Magical Blue Moon Matcha Cocktail
I was reminded of a cocktail I made back in 2019 when our #LitHappens group read The Girl Who Drank the Moon by Kelly Barnhill. Read that post and find the recipe: here.
That's a wrap for my Mid-Autumn Festival offering for the Sunday Funday bloggers. We will be back next week when I host the group in cooking from a cookbook. It can be an old favorite or an adventure into a new cookbook. Stay tuned!