Aside from being a sure fire way to stain any white countertop, turmeric is world renowned for its anti-inflammatory and antioxidant properties.
It has been shown to be helpful in managing arthritis, helping mitigate low-grade inflammation, improve brain health and reduce risk of cancer and heart disease.
Most of turmerics “super-powers” come from a compound called curcumin, the main component of turmeric. Curcumin is what gives turmeric its beautiful bright orange colour!
Curcumin is actually very hard for your body to absorb. Piperine, a compound in black pepper, can increase the absorption of curcumin by up to 2000%! Curcumin is also fat-soluble, meaning eating or drinking it with a little fat as helps with its absorption. This is why you’ll often see pepper and a fat source in most turmeric recipes.
Although there are supplements with high dose curcumin in them , it’s very important to talk to your health care provider before starting a supplement as curcumin can interact with other medications and we need long-term studies to show the safety of high dose curcumin.
Despite the actual curcumin content of turmeric being much less than most supplements, you can still enjoy the benefits of eating or drinking curcumin in its food form — turmeric.
- 1.5 cups of your favourite milk alternative
- 2 tbsp coconut milk
- 1 tsp turmeric powder
- 1/8 tsp ginger
- 1/8 tsp cinnamon
- Pinch of ground pepper
- Maple syrup to taste
I like to add all of the ingredients into my little blender and blend until smooth (no clumps), before adding it to the saucepan to heat up. If this isn't an option, begin by heating your milk in a saucepan. Once warm, add in turmeric, ginger, cinnamon and pepper one at a time, whisking as you go to avoid clumps.