For the past couple of years, my evenings have followed almost the same little routine. Around 8:30 or 9:00 p.m., I step into the kitchen, turn on the smallest burner, and start warming milk. That’s when I make my golden milk with Ashwagandha. It’s not fancy, not complicated, but it’s become one of the kindest things I do for myself every night. The whole process — the quiet clink of the spoon, the soft golden color spreading through the milk, the warm spices in the air — feels like a gentle signal to my body: “It’s safe to let go now.” Continue reading →