The health benefits of this beautiful golden-orange spice are many, and how you reap them depends not just on the fact you consume it, but how you consume it.
The active component of Turmeric is Curcumin, which gives the spice its brilliant hue, and is the feature responsible for the myriad of benefits, including anti-inflammatory properties, aiding joint pain, blood-thinning, candida management, anti-depressant properties, assisting with gut issues such as IBS, skin-boosting and many, many more.
Below are 3 ways to get more Turmeric in your diet and more out of the Turmeric you consume...
In your breakfast (turmeric scrambled eggs)
Get more out of the Turmeric you consume by helping it to absorb more thoroughly into your blood stream. There's a simple ratio for this:
1 part Turmeric
1 part black pepper
1 part animal fat (though vegetable fat can also work)
1/2 teaspoon turmeric
pinch of cracked black pepper
vegetable oil (olive, avocado) or ghee
salt to taste
Heat 1 tsp of oil or ghee in a frying pan
Whisk two eggs thoroughly
Add 1/2 tsp of turmeric and a pinch of back pepper and whisk again
Pour mixture into pan and turn down heat as your stir, until the eggs are scrambled
Season with salt and pepper and serve with sourdough.
Instead of your mid-morning coffee (Turmeric latte)
You may have enjoyed this seemingly fancy and often overpriced drink at your local coffee shop, but did you know that its far easier (and healthier) to make yourself than you might think? This recipe follows the same ratio as above.
your choice of milk
ghee or coconut oil
black pepper (pinch)
tsp honey, agave syrup or dark muscavado sugar
Pour turmeric, pepper, ghee or coconut oil and sweetener in a mug a blend into a paste (use a splash of milk if needed)
Heat milk in a pan (or use a milk frother if you have one)
Add hot/frothed milk to your mug and mix until you get the desired consistency
Sprinkle cinnamon on top and enjoy!
A less bland seasonal soup (butternut squash soup with a kick)
Soup can be a boring starter or it can be a seriously tasty and medicinal treat. Learn how to add the right spices with seasonal veggies and you can't go wrong!
1 butternut squash, peeled and diced into 1 inch cubes
2 tbsp olive oil
2 onions, diced
1 garlic clove, finely chopped
1 can coconut milk
1/2 tbsp turmeric
1 tsp pepper
1 tsp salt
thumb-sized piece of ginger, peeled and grated
2 fresh chillies, deseeded and finely chopped
Roast the squash in a little olive oil for about 30 mins
Meanwhile, fry the onion, garlic and chillies
Add the ginger, turmeric and pepper and then cover on a low heat for 15 mins
Pour in the cooked butternut squash and the coconut milk and then blitz with a stick blender
Season with salt and add a dash of coconut milk to serve