Come 2017, I predict that Turmeric is going to be the essential ingredient in your kitchen.
And here’s just a few reasons why:
Turmeric with its active ingredient Curcumin (responsible for it’s gorgeous bright colouring), has been used for over 2500 years in India and finally, we’ve recognised how fab it’s health benefits are.
Best known for its anti-inflammatory properties, recent research has revealed that it can also be helpful in the treatment of many different conditions such as indigestion, IBS, arthritis and Alzheimer’s disease to name just a few. It’s also known to boost the immune system lessening our chances of winter snuffles; this is because Turmeric contains a substance known as lipopolysaccharide, which helps stimulate the body’s immune system.
According to recent studies, because of these anti-inflammatory and antioxidant properties, Curcumin also helps to prevent several forms of cancer; apparently it stops the cancers development by interfering with the cellular signalling part of the disease. For an interesting account of a lady diagnosed with multiple myeloma cancer who has been using Curcumin, check out Margaret’s Corner.
So How do we get Turmeric into our diets?
The most obvious place for us all to ingest Turmeric is in a curry but it actually makes a great bed time milky drink too. And here’s how:
There are plenty of Turmeric Milk recipes on the internet but to make the one that I’ve tried and tested you will need:
2 mugs of Almond Milk (or whichever milk you prefer)
I tablespoon of Honey (not necessary but I liked it)
I flat teaspoon of ground Turmeric
1 Cinnamon stick
A pinch of Black Peppercorns
A pinch of grated Ginger
Simply put all of the ingredients, except the honey, into a saucepan and gently bring to the boil.
Stir to combine the ingredients and leave to simmer gently for 10 minutes
Strain the drink into a glass
Add the honey
And enjoy warm