It feels like winter is right around the corner. The leaves are turning [and falling], jackets are feeling increasingly necessary, and the sniffles are out in full force. Ah winter, we love you, but you’re also kind of a beast. Today we’re featuring turmeric, a legit powerhouse when it comes to supporting your immune system. Many people know about it, but aside from eating some delicious Indian food, how do you incorporate it into your life? We’re diving in to all things turmeric.
What is it? Turmeric is a plant in the ginger family. You can buy the root or ground up root [turmeric powder] at natural food stores or co-ops. Find the root in the veggie section by the ginger or the powder in the spice section. You may be familiar with turmeric as it gives many Indian Foods their yellow color, in fact, turmeric was originally called “Indian saffron” because of its deep yellow-orange color. Be careful it can stain!
What does it do? It has one of the highest antioxidant and anti-inflammatory properties. The active ingredient in turmeric is anti-viral and anti-fungal. Yes. Please. It is one of the most potent anti-inflammatory herbs that is widely used to help treat irritable bowel disease, rheumatoid arthritis, cystic fibrosis, chronic pain, inflammation, liver problems, cardiac issues – and that’s only to name a few.
Additionally, turmeric is touted as one of the most potent natural cancer fighters. “Curcumin helps the body to destroy mutated cancer cells, so they cannot spread through the body and cause more harm. A primary way in which curcumin does so is by enhancing liver function. Epidemiological studies have linked the frequent use of turmeric to lower rates of breast, prostate, lung and colon cancer; laboratory experiments have shown curcumin can prevent tumors from forming; and research conducted at the University of Texas suggests that even when breast cancer is already present, curcumin can help slow the spread of breast cancer cells to the lungs in mice.” – WH Foods
So how to use this spice? There are many, many ways to use this spice but we’re going to focus on ways to consume it!
- Add to soups or curries to give them a comforting flavor and rich, yellow color.
- Add to homemade bone broth.
- Mix in with roasted veggies or grain bowls….or both.
- Take supplementally! You can buy capsules and add it into your supplement plan.
- Make this delicious Turmeric Milk recipe by one of our favorite bloggers Heartbeet Kitchen!
Warm Turmeric Milk [serves 1]
- 1 cup non-dairy milk, your choice (we love almond or coconut milk here)
- 3/4 teaspoon ground turmeric*
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger*
- 2 teaspoons raw honey or pure maple syrup
- pinch of sea salt
*If you want to use fresh turmeric and ginger, simply mash some of each root into a paste – a mortar and pestle is a pro move here.
- Add milk to a small saucepan and whisk in the turmeric, cinnamon, and ginger. Bring to a low simmer and cook for 5 minutes [if you used fresh turmeric and ginger, cook for 10 minutes].
- Stir in honey or syrup and salt until dissolved. Let cool lightly – if you used fresh turmeric and ginger you may want to strain with a sieve. Enjoy!
Did you know we’ve got a program coming up in November to help you navigate round one of the holidays?? Yep, we’ve got your back. Holiday Disaster Prevention Program [aka HDPP] kicks off November 16 – grab your spot here now!