Jill visits the Hudson-Chatham Winery to talk to Carlo DeVito about his journey from wine critic to winemaker. Jill and Carlo discuss how wine is made and some of the unexpected pitfalls of running a vineyard. Then Jill is in the kitchen with Chinese medicine practitioner Heidi Lovie who shares her recipe for Golden Milk, a drink that strongly relieves pain and inflammation. Finally Jill chats with Lauren Dulberg, one of her colleagues at the YinOva Center. Lauren gave birth to two very large babies naturally (one was 11 lbs!) and on this episode she shares how Chinese Medicine can make labor and delivery easier.
We’ve already covered how beer is made on Grow Cook Heal and we thought it would be a fun idea to do the same for wine making! Jill heads to her local winery The Hudson-Chatham Winery for this week’s grow segment. Carlo De Vito is their main man and our guest this week. Carlo is a former wine writer and critic who a decade ago decided to go into the wine making business with his wife Dominique. These days he’s producing award-winning wines but it wasn’t always smooth sailing. Jill and Carlo cover the trial and error process involved in the creation of wine, along with the consequential fun involved in tasting.
Jill hangs out in her kitchen with Heidi Lovie who’s been on the show before . Heidi is a practitioner of Chinese medicine and also has her own successful brand of bone broth . Heidi makes her version of turmeric milk which she has dubbed Golden Milk . It’s very tasty, comforting, and, importantly, a natural pain reliever.
Jill sits down with one of her colleagues at The YinOva Center Lauren Dulberg . Lauren explains how women can use acupuncture to prepare for labor. Lauren is a very talented practitioner of Chinese medicine so she has much wisdom to share, but she also speaks from personal experience because she herself had two very large babies naturally. She talks all about her own experience and how that forms the advice that she gives patients on this week’s show.
• 1/4 cup Organic Turmeric Powder
• 1/2 cup Good Old Fashioned Water
• 1/2 tsp of Organic Black Pepper
• 1 cup Milk (Cow, goat, coconut, almond, rice, hemp, etc.)
• 2 tsp Maple Syrup or sweetener of your choice
• 2 tsp Udo’s Oil
• Spoon or spatula that you don’t mind staining
• Glass jar or ceramic container with a lid
MAKING THE PASTE…
Mix 1/4 cup turmeric powder with 1/2 cup water in a pot on the stove.
Use a low heat setting while mixing the turmeric and water.
Be sure to stir the mixture at all times, if it gets too thick you can sprinkle in extra water. The paste should be the consistency of mustard sauce. The paste will firm up when it cools down, so make sure that it’s fairly creamy.
Stir the mixture for about 5 – 8 minutes to ensure the powder dissolves into the water – the smoother the paste, the smoother your Golden Milk.
When finished, put the paste into a glass jar or container and place in the fridge. You will want to avoid plastic since warm mixture carries a likelihood of leaching chemicals out of the plastic into the the paste.
The paste may start to separate a little in the fridge; simply stir the mixture before using it to ensure consistency when cooking.
MAKING THE MILK…
Mix 1 tbsp of the turmeric paste with 1 cup of milk in a pot on the stove.
Use a low heat setting to gently warm your mixture; be sure to stir occasionally.
Add your sweetener of choice to the pot so that the heat dissolves it into the mixture.
Pour 2 tsps of Udo’s oil into your mug first.
Pour the warm Golden Milk mixture into the mug on top of the oil so that they get a chance to mix well.
Feel free to add a bit of ginger, cardamom, clove, nutmeg or any other warming spice that you enjoy.