Turmeric root is ancient root that has been used not only to enhance flavor of dishes but also medicinally. It has powerful anti-inflammatory and anti-oxidant properties. Turmeric can used in a variety of ways from helping to reduce arthritic pain, improve digestion, metabolic dysfunction, immune support, and ease the effects of neuro-degeneration disease. To improve the bioavailability of it’s healing properties, using it with black pepper (piperine) quenches your cells with even more anti-inflammatory punch. It can be used in supplemental form or food form, my own preference is food form.
I sprinkle a bit on my dinner plate with fresh ground pepper or throw a 1/2-1 inch of fresh rooting a green smoothie on the regular. But for the days when my hips are achey, I opt for a Serenity juice at our local juicer, Kreation. It is liquid gold for me some days containing turmeric, lemon, agave, ginger, cayenne. Another favorite is homemade turmeric milk. It helps ease any belly aches, warms you up, and is traditionally made when feeling a bit under the weather.
Here’s what I do:
1 cup coconut milk (use a brand free of gums & in a BPA free can)
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ginger
raw honey to taste up to 2 teaspoons
pinch of himalayan pink salt
In a small sauce pan pour in coconut milk and whisk in spices. Simmer for 5 minutes. Pour into favorite mug and enjoy!
*This can stain so be mindful when pouring. Also if using fresh roots, a paste can be made prior to adding to milk. Depends on your tastes, the fresh grate is my preference.*