Turmeric (curcumin is the concentrated therapeutic component of turmeric) is one of those new “it” herbs that modern medicine is proving what ancient Chinese and Indian medicine has known for centuries. It has incredible anti-inflammatory and anti-septic properties, making it an herb with tons of health benefits. Some studies even show it reduces cancer and Alzheimer’s disease risk. Refer here, here, and here for many more details.
Grant and I have been taking a curcumin supplement for a few months and using it in place of Advil for aches and pains. (Side note for the ladies: I’ve noticed this helps a ton with Aunt Flo’s visits!) I also go extra heavy on the turmeric in any recipes that call for it, and we’ve become big fans of this easy turmeric tea. The butter/oil and the pepper help you absorb all of health benefits (and taste delicious), so don’t skip those steps, even if it sounds a little strange to you.
- 1 tsp cinnamon
- Pinch of clove
- Pinch of nutmeg
- Pinch of cayenne (optional)
- 1/2 tsp freshly ground pepper
- 2 tsp fresh ginger
- 1-2 tsp of turmeric (start with one teaspoon, and go up as you get used to it)
- 2 cups of water
- 2 tbsp grass-fed butter or coconut oil
- Coconut or hemp milk (or just additional water if you don't have any milk)
- Raw honey (optional)
- Combine all ingredients except butter/oil, milk substitute, and honey into small pot, bring to a simmer for about 5-10 minutes.
- Strain out herbs and add butter/oil, milk, and honey while it's still hot. I find that I like it without the honey, but experiment to your taste. Stir gently and enjoy!
Adapted from Meghan Telpner.