WORKING THE ROSTER/4. AOLAB 25JUNE2014

HEAVENLY KESAR MILK.SAFFRON IS ONE OF THOSE INGREDIENTS THAT HAS LORE LONGER THAN WRITTEN HISTORY. FROM TIME TO TIME, I KEEP A SMALL BIT OF THE REAL DEAL ON HAND.

TWO PURVEYORS IN NOLA WHERE YOU CAN ALWAYS FIND IT ARE STEIN’S DELI [the only spot in town to carry full-on salty like a mug LOX] and the Tea and Spice company in the FQ.

IT IS HIGHLY PRIZED IN INDIA AYURVEDA & CUISINE AS WELL AS IN SPANISH COOKING[PAELLA ANYONE], WHICH MAKES ME IMAGINE CROSSROADS TRAVELED BY ROMANI THAT WE’VE LOST THE HISTORY OF, NEVERMIND THE MOORS AND THE SPICE TRADE.

BUT WHAT MAKES  SAFFRON REALLY INTERESTING TO ME IS THAT THERE IS AN AMERICAN VERSION TOO. EXORBITANTLY CHEAPER…WITH JUST AS MANY HEALTH BENEFITS IN ITS BACKSTORY.

THE ONE MOST HIGHLY SUGGESTED FOR RELAXATION AND DIGESTION IS THE AMERICAN/MEXICAN SAFFRON ACTUALLY,WHICH COMES FROM SAFFLOWER PLANTS.

WHEN MY BODY NEEDS IT I HAVE BEEN  DOING TURMERIC WATER LATELY. I CAN LITERALLY FEEL IT CALM DOWN EVERY SURFACE IT HITS INSIDE OF ME.IT TASTES UGH [BLAND]BUT REFRESHES LIKE NOTHING ELSE I’VE EVER TRIED,EVEN COUNTING COCONUT WATER.KID YOU NOT. YOU CAN ADD BLACK PEPPER TO OPEN IT UP A BIT.

BUT WHEN IT COMES TO SAFFRON, IT REALLY BLOOMS WHEN THE LIQUID YOU ADD IT TO IS HOT. MY MEXICAN SAFFRON GETS MIXED WITH GROUND TURMERIC BECAUSE ADDING EITHER TO WARM WATER OR MILK IS GOOD FOR YOU, SO I SIMPLY DOUBLE DOWN. SOMETIMES I WILL MAKE SAFFRON TEA[POURING HOT WATER OVER THE MIXTURE THEN ALLOWING IT TO STEEP OVER NIGHT BEFORE TAKING A SHOT STRAIGHT IN THE MORN OR TOSSING IT INTO MY MORNING JUICE WITH A GINGER SHOT.

BUT AT NIGHT, ESPECIALLY AFTER SURVIVING EVERYONE AROUND ME GETTING SICK WITHOUT SUCCUMBING, I GET IN NURTURE MODE WITH MYSELF. I HAVE COME TO THE UNDERSTANDING THAT BESIDES PRAYER HANDLING THE BRUNT OF IT, IT TAKES A LOT not TO END UP SICK- THAT THERE IS WORK IN THAT GOING ON BEHIND THE SCENES-AND THAT SOOTHING ME FROM THE INSIDE-OUT WILL REAP BENEFITS DOWN THE ROAD ON THE TAIL END OF PRAYING THAT GOD CONTINUES TO KEEP ME CHILL.

THIS HEAVENLY KESAR MILK IS RIGHT UP THERE WITH ME IN NURTURE-MODE. IT IS MEXICAN SAFFRON MILK THAT’S BEEN KICKED UP A FEW NOTCHES. I MADE& HAD IT AROUND 10PM AND I WOKE UP WITHOUT AN ALARM AT 520AM, COMPLETELY REFRESHED,VIVID, CLEAR-CUT DREAMS STILL IN VIEW.

MOST OF THE TIME YOU WILL SEE DIRECTIONS PUTTING THE SAFFRON IN REGULAR MILK BUT NECESSITY IS THE MOTHER OF INVENTION[ORGANIC MILK TURNS LIKE A MOTHERF*CK…WHICH IS GOOD, BUT DAMN]…I MADE THIS USING COCONUT MILK AND IT WAS SO GOOD THAT IF I HADNT FALLEN ASLEEP STRAIGHTAWAY I MAY’VE PINCHED MYSELF.

SO SIMPLE: SIMMER COCONUT MILK* , NUTMEG, A FEW PINCHES MEXICAN SAFFRON, TURMERIC & BUCKWHEAT HONEY IN A PAN, POUR INTO A MUG AND SIP. THEN SLEEP LIKE A BABY.

I DONT STRAIN THE STRANDS OUT. SOME SAY TO. OTHERS NOT. I LIKE THE TEXTURE.REMINDS ME OF RAW REPUBLIC’S COCONUT MILK WHERE THE MEAT FACTORS INTO IT. YOU CAN ADD ANY OTHER WARMING SPICE YOU LIKE,MAYBE SOME GINGER, CARDAMOM, CINNAMON. ..JUST REMEMBER THE IDEA IS TO CALM YOU, NOT REV YOU UP. TOSSING DECAF CHAI INTO THIS WOULDN’T BE HALF BAD AT ALL.

 

 

 

 

 

 

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