November is probably one of the worst months of the year. It’s wet and cold and the amount of light outside is catastrophic. I love autumn but the lack of sunlight always gets my mood this time of year.
Something I’ve dived myself into these past few weeks is reading about the health benefits of saffron. I’m always happy to fill my saffron quota but this season I’m perhaps making a few more excuses to eat saffron buns knowing that eating a lot of saffron during the darkest & coldest months does have a function except for it being really tasty.
Saffron is calmative, anti-inflammatory, helps with PMS, food digestion and weight loss (by reducing the need to snack) and is amazing when it comes to treating anxiety and depression. Saffron can even be used as antidepressant and has equal effects to the prescription drug fluoxetine (generic form of Prozac)), without the adverse effects (this study suggests 30mg saffron/day if you want to treat major depression)
So with a mission to boost my mental health and beat the winter blues, I’m devoting this season to treat myself with everything saffron.
I’m leaving you with a recipe of saffron milk that is super simple to make. I like to drink it when the kids have fallen asleep and I finally have some time to do some work, when it’s too late to pur a cup of coffee.
To make it you’ll need:
1 1/2 tsp raw sugar (I really want to try with honey next time)
Saffron to taste
Pour the milk into a pot and bring to a boil while stirring the milk. Lower the heat and add saffron and raw sugar. Stir till the sugar is dissolved and simmer for about 5 min.