It’s a amazing spice & I make sure to have some every morning. I mix it with my morning green smoothie which contains to much to fit into this post. But basically: homemade coconut milk, spices, various powders, lots of different greens, then a little more than 1 cup of sprouted buckwheats. When in season I put fresh berries on top.
Turmeric contains curcumin, the polyphenol identified as its primary active component and which exhibits over 150 potentially therapeutic activities, which include antioxidant, anti-inflammatory and anti-cancer properties. Additional benefits:
- Anti-inflammatory, anti-oxidant, antiseptic, analgesic.
- Boosts immunity.
- Helps maintain cholesterol levels.
- Promotes digestive health.
- Liver detoxifier.
- Regulates metabolism and weight management.
- High blood pressure.
- Memory and brain function.
- Various skin conditions.
- Neurological disorders.
- Lowers Triglycerides.
- Reduce inflammation and stiffness of your joints.
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. Yup, by mixing turmeric and black pepper together, you increase your body’s absorption of the turmeric by 2000%!
In the recipe below the oil is essential because Turmeric is fat/oil soluble. Meaning your body will absorb it easily if combined with a healthy fat such as coconut oil. Cooking with oil makes the curcumin in the turmeric bioavailable so that the body can use it for healing as opposed simply being metabolized.
1/4 cup of organic turmeric powder
1 teaspoon of organic ground pepper
2 teaspoons organic virgin coconut oil
1/2 to 3/4 cup of filtered water
Directions: Mix all ingredients in a medium glass, stainless or ceramic saucepan. It will make about 8 ounces of paste. The reason you want a medium saucepan is because when the turmeric bubbles. It will be less likely to splatter out. Keep a rag handy that you don’t mind getting turmeric stains on to wipe off the stove if the turmeric gets jumpy.
Turn the heat to medium and stir until you start to notice it bubbling. Then turn to low heat & constantly stir it for about 5-7 minutes or until the mixture is a thick paste. Add a little water if needed while cooking. Let this mixture cool and then keep it in a glass jar in the fridge. Will keep for several weeks in the fridge. If it smells metallic, you’ve waited to long to use it all.
1 cup of homemade coconut milk, almond milk or hemp milk are also good options.
1 teaspoon coconut oil or almond oil
1-3 teaspoons of turmeric paste.
Honey (Do not heat up the raw honey in the saucepan, it will kill it)
Saucepan Directions: Combine the milk of your choice, turmeric paste & oil in a glass, stainless or ceramic saucepan. Turn the heat to medium. While heating make sure to stir constantly and do not allow the mixture to boil. Add honey to taste.
High Speed Blender Directions: Combine the milk of your choice, turmeric paste & oil. Add honey to taste.
You can put the turmeric paste in your smoothies, your cooking dishes, etc.
More benefits of Turmeric & fresh ground black pepper at TurmericForHealth.com