31 Dec

Terrific Turmeric


If you’ve eaten Indian food, or yellow mustard on a hot dog, you’ve likely eaten turmeric before.  It’s a warm and peppery spice that should be considered a mandatory addition to your spice rack.  Not only does it add smokey, savory and slightly exotic flavor to your dishes, but it’s also a fantastic natural yellow dye or food coloring, and has some serious health benefits.  Turmeric has been used medicinally for ages in both Indian and Chinese cultures.

Curcumin is the intense pigment of this root derived spice, and is credited with the intense health benefits that accompany turmeric.  It has been shown to be just as effective as over-the-counter anti-inflammatory drugs without the harmful side-effects.  It’s also good for inflammatory bowel syndromes such as Crohns, relief for Rheumatoid Arthritis, helps Cystic Fibrosis Sufferers, it can help to prevent and fight certain types of cancer, and also benefits the circulatory system.  Phew!  That’s a long list.  Not too shabby for an unassuming and tasty root.

I often cook with turmeric, but because I am a migraine and neck pain sufferer, I’ve also found more concentrated ways to integrate turmeric and other anti-inflammatory foods into my diet.  Turmeric can be used to make a warm and spiced beverage that’s perfect for cold, wintery days like we’ve been experiencing in the Midwest.  It’s decadent and cozy, like a drink wrapping you up in a buttery blanket.

Golden Turmeric Milk

Original recipe here by Healthy Holistic Living.

Step 1: Turmeric Paste


      • 1/4 cup of turmeric powder
      • 1/2 teaspoon of ground black pepper (Black pepper increases turmerics bioavailability)
      • 1/2 cup of water

Combine ingredients and cook over medium heat until it becomes a thick paste, about the consistency of a clay.  Keep an eye on it, and take it off of the heat as soon as it is thick.  Once cooled, it will keep in the refrigerator for several weeks.

Step 2: Golden Milk



      • 1 cup of almond milk or other preferred milk
      • 1 teaspoon coconut oil
      • 1/4 – 1/2 teaspoon of turmeric paste
      • Raw Honey or preferred sweetener

Combine the milk, coconut oil and turmeric paste and stir over medium heat, being sure to not boil.  Mix your desired sweetener into the finished cup of milk and enjoy.

Lynell is a urban girl on a journey of healthy food, feeling great, patio gardening and living well. You will find her practicing yoga, painting, thrifting, cooking and baking gluten free goodies.

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