Turmeric – a lovely yellow spice I was introduced to while I was visiting the Functional Medicine Hospital, Sanoviv, in Mexico in 2015.
It used most often in curry, but there are a variety of other ways to use it. My most recent favorite was when I was fighting off some sort of viral bronchitis that was going around. In case you get hit with it…it hits fast. Rest. Really, just do it. Don’t fight it. And, if you do want to fight it, test out some turmeric in some of your teas and foods.
My favorite ways to use it right now?
- Adding it to my green or black tea with a dash of cayenne pepper. And, I do mean a dash of cayenne. You don’t want or need to kill your throat with the sheer heat that cayenne brings. I love it because it seems to help kill off the bugs that cause a sore throat.
- Spice up Egg Drop Soup. It never fails, when I’m not feeling well I want several things: Grama’s grilled cheese sandwiches – not possible any more, a baked potato with all the fixings, Greek Lemon soup or Egg Drop Soup. Of all, the easiest for my husband to provide is the Egg Drop Soup. The local Chinese restaurant mixes up a great version, I simply added some coconut oil, turmeric and cayenne to mine when I was feeling energetic enough to sit up right and eat. Again, they’re all to taste.
I’m of Greek heritage. I don’t think we’re taught to measure things in the kitchen…at least not OUR kitchen. Apparently, it tastes pretty good when added to an omelette too. I’m focused on plant-based meals right now, so I’ll have to take my husband’s word for it.
Turmeric has long been hailed as an anti-inflammatory and used throughout history in both Chinese and Indian cultures. It is an excellent source of iron and manganese, so for those following a plant based diet and worried about getting their iron in, then add it in to help work on those iron levels. It also is a good source of vitamin B6, fiber and potassium. If you’d like an in depth profile of Turmeric, one can be found here.
I haven’t had any adverse effects using it in any of the above recipes, but I also keep it limited because I tend to test things out on myself and who knows what’s going to cause an allergy flare up. So far, so good. I’ll be continuing to use it going forward.
This one I picked up from Sanoviv: Golden Milk. It is an Ayurvedic healing tea. I’m absolutely in love with it. Most versions call for almond or other nut milk. Since I’m allergic to nuts, the awesome kitchen team at Sanoviv taught me to make it with coconut milk. Who knew? I actually like the stuff.
I took about 1/4c of water and poured into a saucepan with an 1/8 teaspoon of turmeric powder. I let it simmer on a low/medium heat for about 8 minutes. For some reason, mine turned purple. Mom’s stayed gold. Not sure if it was the different brands or not? Both were tasty. Once the turmeric was cooked, I slowly added in 1 cup of coconut milk and then a dash of cinnamon and cardamon and a bit of raw honey. I’m not a honey fan, so I went light with it.
All in all, I was very happy with the results. It made about 2 cups which I shared with the household. I’d recommend making it fresh, but I’ve been told it can store over night. It usually doesn’t make it that far as it’s a lovely end of the evening drink that’s different and light.
When in doubt in selecting a brand, go organic. You won’t be using a lot of it at a time.
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