I love turmeric and I am always trying to find ways to incorporate this anti-inflammatory and antioxidant-rich spice into my diet.
Turmeric is the common name for the root Curcuma longa. It is a bright yellow-orange spice used in traditional food dishes from many Asian countries.
Nutritional Science has taken a lot of interest in this powerful plant, in particular, a class of compounds called curcuminoids. Curcumin — is the main active curcuminoid that is found within turmeric.
Curcumin has long been hailed for its anti-inflammatory, anti-tumor and antioxidant effects.
Studies have shown it can fight against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases.
Recent research has found curcumin successful in reducing post-prandial — as in after a meal — blood sugar in diabetes.
There continues to be much speculation about the bioavailability of curcumin into the bloodstream. A helpful tip is to add a pinch of black pepper to your meals or take a quality turmeric supplement that contains curcumin.
A natural substance in black pepper called piperine can increase the bioavailability of curcumin by an incredible 2,000 %.
There are many simple ways that you can add this powerful spice to your food, for example:
Saute with mushrooms
Turmeric Milk makes for a powerful anti-inflammatory and is excellent as a warming, nourishing drink.
A perfect addition to a night time routine to prepare yourself for sleep, why not also try adding an Epsom salt bath and guided meditation — Insight Timer is my favourite — and see how it works for you.
Makes 1 serve
1 cup almond or coconut milk
1 tsp coconut oil
1/2 tsp organic ground turmeric
pinch of organic ground cinnamon
pinch of ground black pepper
1/2 tsp natural vanilla essence
1 tsp natural maple syrup or raw honey – optional
Whiz all the ingredients in a blender (this makes it nice and frothy) OR whisk well all ingredients into a small saucepan.