I think that if I asked you to head off to your kitchen cupboards, it would be a pretty safe bet that you would find a jar of turmeric mixed within your other spices. Maybe you’ve used it once or twice when cooking an Indian dish. In my house, this sporadic use is no longer the case; the jar stays firmly at the front of the cupboard, and has since I learned about the “superfood”. And I’m not alone: More and more people, it seems, are recognizing the important health benefits of this spice.
A bit of background: Turmeric has historically been used in Indian and Chinese medicine for its anti-inflammatory and anti-spasmodic properties. The powerhouse behind turmeric is a compound called curcumin, and, while hugely effective on its own, the health-giving properties are further increased when combined with other herbs and spices, particularly black pepper.
There are several ways in which we can incorporate turmeric into our diet; if consumed daily, it can help keep the body healthy. It can be added to soups, marinades and smoothies, and it can be purchased and consumed in capsule form. (It should be noted that should you opt to take your turmeric as a supplement, however, you need to follow the suggested dosage, as consuming more than the recommended amount may result in side effects.)
As a lover of Chai Latte, one of my favorite uses for turmeric is to make Golden Tea, a delicious drink that can certainly give Starbucks a run for its money.
GOLDEN TEA RECIPE
- 1 large cup of coconut, almond or hemp milk.
- 1 teaspoon of turmeric, powdered
- 1 tsp of ginger, fresh or powdered (relieves the pain and swelling of arthritis, anti-inflammatory, calms nausea and vomiting)
- 1 teaspoon of cinnamon (relieves the symptoms of IBS, mimics the the effects of insulin and therefore beneficial in improving blood-glucose control)
- 1 teaspoon of honey (a natural source of carbohydrates, which provide strength and energy to the body and help prevent fatigue)
- Add all of the ingredients together in a blender and mix for a few seconds.
- Then heat the milk and the paste together gently for a few minutes in a saucepan until hot but not boiling.
- Pass the milk through a tea strainer and serve – enjoy!
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