If you Google turmeric
you will get a barrage of eye-opening information about the amazing health
benefits. It’s a natural pain killer, a natural liver detoxifier, an
anti-inflammatory, it helps fight allergies and nasal congestion and turmeric
is a natural cancer fighter. There is so much more about its health properties
that it makes it worth the time to Google turmeric to learn more.
For me, the powerful
benefits of turmeric gave reason to test ways I could incorporate this praiseworthy
food into my daily meals. Medical benefits aside, I want to share how easy it
is to add turmeric to the food you are most likely already consuming.
My first test was to
make a hot brew. To a cup of boiling water, I added ½ of a fresh squeezed lemon,
1 teaspoon of raw honey, about a ½ teaspoon of fresh grated turmeric and a few
fresh ground black peppercorns – for turmeric to properly absorb in your body
it needs to be supplemented with black pepper. The results were gratifying and to
my surprise the nasal congestion I had and couldn’t get rid of waned and now after a few days of consuming this brew the congestion has gone away.
I discovered turmeric
root is surprisingly versatile: it can be used to add a mild flavor to a broad
range of dishes including soups, coleslaw, rice dishes, and egg dishes like omelets, scrambled eggs, and Huevos
rancheros. Turmeric can be added to bean dishes, leafy
green salads, and steamed, sautéed, or roasted vegetables. Add it to savory
soups, stews, casseroles, and meat and fish entrees.
The root is simple to prepare and can be sliced for soups and stews or grated
using a Microplane fine grater. Using a paring knife, trim each end and remove
the skin. Slice or grate the desired amount. Note: Be careful when using fresh
turmeric root in your culinary creations – it can stain your hands, cooking
utensils, and clothes, even more than turmeric powder!
Turmeric milk, or Golden
Milk, is an ancient healing remedy commonly used in India to treat
everything from colds to asthma and is one of my favorite beverages. Here’s the
concoction I created (there are many variations) for Golden Milk. I prefer it
without added sweetener, but that is a matter of preference.
GOLDEN MILK
4 black peppercorns
¼ teaspoon ground coriander
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 cup milk (I prefer
carrageenan-free almond milk or hazelnut milk)
½-inch piece of fresh
turmeric root, grated or ½ teaspoon powdered turmeric
¼-inch piece of fresh
ginger root, grated or
1 teaspoon honey or to
taste
Gently crush the
peppercorns using a mortar and pestle – fresh ground pepper will also work. In
a small pan, heat the milk with the coriander, cardamom, cinnamon, turmeric
root, and ginger for about 2 to 3 minutes. Let the mixture cool slightly before
consuming. Add honey to taste.
Yield: 1 serving.
