I’m a super fan of turmeric. Tumeric is a miracle worker. The latest addition to my tumeric regime is — GOLDEN MILK.
An awesome GOLDEN MILK recipe follows but first here’s a quick review on the wonders of TURMERIC.
It comes in 3 forms, the fresh bulb (a member of the ginger family) found in the produce department, the powdered version from the spice section and capsules from the supplement shelves. I use them all.
Turmeric (and the active compound cucumin) is known to have a wide range of medicinal benefits; anti-inflammatory, anti-oxidant, anti-tumor, anti-bacterial AND anti-virus.
TURMERIC has been proven as an effective treatment for the pain of rheumatoid and osteoarthritis. It aids in cancer prevention, it boosts liver detoxification by assisting enzymes that actively flush out dietary carcinogens. This wonder spice lowers cholesterol and stops platelets from clumping together to form clots. It is beneficial in the prevention of Alzheimer’s and cardiovascular disease and most recently has been used in the treatment of depression.
TURMERIC has extraordinary beautifying properties specifically related to how it cleanses the blood. It keeps the red blood cells from clumping, increases circulation and aids in tissue healing. Because it helps increase circulation and promotes better blood flow, turmeric helps make the skin more glowing, supple and healthy looking.
Here’s even more benefits of turmeric:
- Boosts immunity
- Promotes digestive health
- Regulates metabolism and aids in weight management
- Helps to lower high blood pressure
- Improves memory and brain function
- Lowers Triglycerides
Adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, due to black pepper’s hot property called piperine. By mixing turmeric and black pepper together, you increase your body’s absorption of the turmeric by 2000%.
There are lots of recipes for GOLDEN MILK but my favourite is from celebrated doctor, author and ‘guru’ of holistic health, Dr. Andrew Weil.
ANDREW WEIL’S GOLDEN MILK
2 cups light unsweetened coconut, almond or soymilk
1 TBSP grated ginger root (I use more)
1 TBSP grated turmeric root (I use more)
3-4 black pepper corns or several twists from pepper grinder
2 tsp coconut oil
Put all ingredients in a saucepan except coconut oil and bring to simmer.
Cover and simmer for 10- 20 minutes. Strain.
Stir in coconut oil.
Sip and Savor.
Optional – Sweeten to taste.
Optional – sprinkle with ground cinnamon (sometimes I add a cinnamon stick to simmer)
Has turmeric helped you like it has me? Do you have a favourite turmeric recipe? Please share I’d love to hear.
If you want to know more, here’s a comprehensive and quick guide to TUMERIC.