Super Roots: Turmeric

Turmeric is an orange coloured root, from the ginger family also known as curcumin. It has a peppery, warm, and bitter flavour, with a mild fragrance. Native to Indonesia and southern India, turmeric has been cultivated and harvested since 3000 B.C.E. Much of its new popularity is owed to recent scientific studies that have characterized its therapeutic abilities. Turmeric has been and still is a key component in both Traditional Chinese Medicine and Ayurveda (Indian system of medicine). The yellow pigment in Turmeric has demonstrated significant anti-inflammatory activity in a variety of experimental models. In many studies, curcumins anti-inflammatory effects have been compared to those of potent drugs like hydrocortisone and phenylbutazone, as well as over-the-counter anti-inflammatories like ibuprofen. 400 milligrams of turmeric was comparable to 100 milligrams of phenylbutazone and 400 milligrams of ibuprofen - with regards to turmeric's effects on rheumatoid arthritis. Turmeric contains the active polyphenol curcumin, which along with being an anti-inflammatory also an antioxidant properties that have been linked to reduced cancer risks, Alzheimer’s disease, heart disease and arthritis. Piperine, Black Pepper, enhances the absorption of turmeric in the body by up to 2000%. It is also strongly recommended to consume turmeric with good, healthy fats as it is fat soluble and the fat would increase the absorption.

For this reason Golden Turmeric Milk is my go to recipe to take advantage of all the amazing benefits turmeric has to offer.

GOLDEN TURMERIC MYLK

Serves 2

2 ½ cups full-fat coconut milk or oat milk

1 tbsp coconut oil or ghee

2 inches fresh turmeric, sliced

(1½ tsp ground turmeric)

1 inch ginger, sliced

(½ tsp ground ginger)

1 cinnamon stick

(1 tsp ground cinnamon)

¼ tsp cardamom

¼ tsp vanilla extract

Pinch of black pepper

1 tbsp raw honey

In a small saucepan, combine the coconut milk, oil, turmeric, cinnamon, ginger, pepper, cardamom, and vanilla. Bring to a soft boil, reduce heat and gently simmer for 10 minutes.

Strain the milk through a fine mesh strainer and discard the solids.

The oil will typically float to the top. Using a milk frother, whisk or immersion blender and blend until the oil has blended in the milk has become frothy.

Stir in 1 tsp - 1 tbsp raw honey to sweeten, and enjoy warm.